Herb Roasted Chicken

Herb Roasted Chicken is one of the ultimate comfort foods to me. Growing up I would watch Ina Garten, the Barefoot Contessa, on Food Network and she would make a roast chicken every Friday night for her husband, Jeffery. There was a reason she did this. Making a roast chicken is like getting a big hug from a loved one- so satisfying and comforting. This chicken recipe makes the chicken so tender and juicy, it is a true crowd pleaser and looks very impressive to your guests! I love making this recipe because I always end up with a ton of leftover chicken. I use it to make chicken salad, chicken pot pie, chicken BLT’s… I mean the possibilities are endless! I also usually make a big batch of bone broth with the leftover carcass and veggies, it is so delicious. I hope you enjoy this recipe as much as I do!

Herb Roasted Chicken

  • Prep Time: 15m
  • Cook Time: 1h 15m
  • Total Time: 1h 30m
  • Serves: 4
  • Yield: 1 Roast Chicken


  • 1 roasting chicken (i used a 6 pound chicken)
  • 2 lemons
  • 2 yellow onion
  • 3 carrots, roughly chopped
  • 2 heads garlic
  • 1 bunch of rosemary, about 2 tablespoons minced
  • 1 bunch of thyme, about 2 tablespoons minced
  • olive oil
  • salt and pepper, to taste


  1. Preheat the oven to 425 degrees.
  2. I started out by making the herb rub. To do this I finely mince half of the thyme, half of the rosemary and 6 cloves of garlic. The I drizzle in about 2-3 tablespoons extra virgin olive oil. Add salt and pepper to the bowl and stir everything to combine.
  3. Next, I thinly sliced 1 onion and put it on the bottom of the roasting rack or cast iron skillet as a bed for the chicken. I add the carrot to the bottom of the pan as well.
  4. Quarter the lemons and slice one whole garlic head in half, leaving the skin on. Cut the 2nd onion into quarters as well.
  5. For the chicken- I liberally seasoned the inside with salt and pepper. Place the bird breast side up on the bed of onions and carrots. You could also add some baby potatoes to the bottom of the pan as well. Stuff the chicken with one of the lemons, both halves of the garlic, the onion quarters and the rest of the herbs. Then season the chicken with the herb rub, making sure to put the rub both under the skin and all over the top of the bird. I like to salt the whole bird with salt and pepper at the end.
  6. Place the skillet in the oven and roast for 1 hour 15/30 minutes depending on how big the bird is. The chicken will be ready when you slit a hole in between the leg and the breast and the juices run clear. It should also have an internal temperate of 160 degrees.
  7. Cover the chicken with foil and let rest for 20 minutes. Cut up and enjoy!!


These cute and casual clothes are easy to cook in, while still being able to look stylish in the kitchen!

Frame White Jeans, Rag and Bone White Top

xo, Rachel

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