Herb-Roasted Chicken Recipe

Name: Herb-Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3 -to-4-pound chickens; Kosher salt and freshly ground pepper; 3 tablespoons unsalted butter, softened; 1 tablespoon chopped fresh thyme, plus 2 sprigs; 2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half; 1 lemon, halved; 1 onion, halved; 6 cloves garlic, smashed; 5 bunches scallions, quartered; 2 pints grape tomatoes or small heirloom tomatoes; 2 tablespoons extra-virgin olive oil

Servings: persons

2 3 -to-4-pound chickens
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, softened
1 tablespoon chopped fresh thyme, plus 2 sprigs
2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half
1 lemon, halved
1 onion, halved
6 cloves garlic, smashed
5 bunches scallions, quartered
2 pints grape tomatoes or small heirloom tomatoes
2 tablespoons extra-virgin olive oil

1
Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper.
2
Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.
3
Let stand at room temperature 30 minutes before roasting.
4
Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl.
5
Gently slide your fingers under the chicken skin on the breasts and legs to loosen it.
6
Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon.
7
Smooth the skin to distribute the butter.
8
Repeat with the remaining butter.
9
Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside.
10
Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity.
11
Tie the legs together with twine.
12
Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes.
13
Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan.
14
Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
15
Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
16
Photograph by Anna Williams

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 3 -to-4-pound chickens, Kosher salt and freshly ground pepper, 3 tablespoons unsalted butter, softened, 1 tablespoon chopped fresh thyme, plus 2 sprigs, and more.

Yes, Herb-Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb-Roasted Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions