When you Roast a Chicken keep it simple. If you want, complicate the side dishes or the presentation. Keeping things easy is often more difficult than making it complicated. This is a classic dish that can be a centerpiece for a family meal or a dinner party. Why over think it? It’s also a versatile dish that can be paired with a variety of sides, from roasted vegetables to mashed potatoes.

What You’ll Need

1 (3 1/2-4 pound) whole chicken, patted dry (organic works very well)
2 ½ teaspoons kosher salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage

Remember, the key to using herbs is balance. You don’t want any one flavor to overpower the others. Start with a small amount, then adjust to taste. And keep in mind that dried herbs are more potent than fresh, so if you’re using dried, you’ll need less.

Balance

Creating a balanced blend of herbs for your roasted chicken can really elevate the flavor. Here are a few combinations that work well together:

Classic Poultry Blend: Rosemary, thyme, and sage. This is a traditional blend often used in poultry dishes. The robust flavors of rosemary and sage are balanced by the more subtle flavor of thyme.
Mediterranean Blend: Oregano, thyme, and lemon balm. This blend brings together the robust flavor of oregano, the earthiness of thyme, and the fresh, citrusy notes of lemon balm for a Mediterranean flair.
Herbs de Provence: This is a classic French blend that typically includes rosemary, thyme, oregano, and marjoram. Some versions also include lavender for a unique twist.
Fresh and Bright Blend: Parsley, dill, and lemon balm. This combination would give a fresh and bright flavor profile, great for a summer roast.
Aniseed Twist: Tarragon and thyme. Tarragon’s sweet, anise-like flavor pairs well with the earthy notes of thyme.
Italian Blend: Basil, oregano, and rosemary. This blend would give your chicken a classic Italian flavor.

Remember, dried herbs are more potent than fresh herbs.

Ingredient Substitution Guide

A whole head of garlic? Whoa!

Using a whole head of garlic (12 cloves) might seem like a lot, but remember, this garlic is used to infuse flavor into the chicken from the inside as it roasts. The heat of the oven mellows the flavor of the garlic, making it sweet and aromatic rather than sharp.

However, the amount of garlic (like many ingredients in cooking) can be adjusted to personal preference. If you’re not a big fan of garlic, you can certainly use less. You could use just a few cloves, or even omit it entirely if you prefer.

Alternatively, you could use the garlic in a different way. For example, you could make a compound butter with minced garlic and herbs, and rub this under the skin of the chicken. This would give you a garlic flavor that’s more integrated with the meat of the chicken, rather than just in the cavity.

Remember, recipes are often just a starting point, and one of the joys of cooking is making adjustments to suit your own tastes.

Don’t want a whole chicken? Try these Golden Brown Baked Chicken Drum Legs

Print Recipe

Ingredients

1 whole chicken about 3-4 lbs
2 tablespoons of olive oil or melted butter
Salt and pepper to taste
1 lemon halved
A few sprigs of fresh herbs like thyme rosemary, or parsley
1 whole head of garlic cut in half crosswise

Instructions

Preheat your oven to 425°F (220°C).
Remove the chicken giblets. Rinse the chicken inside and out, then pat dry with paper towels.
Rub the chicken all over with the oil or butter, then season generously with salt and pepper.
Stuff the cavity with the lemon, herbs, and garlic.
Place the chicken in a roasting pan or on a baking sheet.
Roast the chicken in the preheated oven for about 1.5 hours, or until the juices run clear when you cut between a leg and thigh. The internal temperature should reach 165°F (74°C) when measured at the thickest part of the thigh, not touching bone.
Remove the chicken from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute throughout the chicken, resulting in a moister bird.

Notes

Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here.

Serve your chicken directly on top of a pile of watercress, baby kale, tatsoi, arugula, or other tender, dark greens that have been sprinkled with lemon juice and dusted with salt. The heat of the bird will wilt some of the greens while others remain crisp, and the hot chicken fat makes an instant dressing once it mixes with the lemon juice.