This simple little recipe has saved me many times over. The Herbed Roast Chicken is quick to prep, easy to cook and tastes divine. The herbs of Rosemary and Thyme mixed with the garlic and lemon juice creates an aroma that’s alluring. The mix is place inside the chicken and roasted so that their flavours permeate the entire of the chickens flesh. Also by drizzling the top of the herbed roast chicken with olive oil ensures that the skin becomes lovely and crispy. I normally serve this recipe with Low Fat Roast Potatoes and crisp green beans. Any left over I use to make Chicken Leftover Soup.
The smell of a roast chicken wafting through the house instantly draws people into the kitchen, curious and hungry, hoping dinner will be served soon. For me, Herbed Roast Chicken isn’t just a Sunday meal—it’s a simple, honest dish that feels like home, no matter the day of the week. It’s golden, fragrant, and crisp-skinned, hiding juicy, flavourful meat underneath. And best of all, it doesn’t take anything fancy—just a good chicken, a few fresh herbs, a lemon, and the willingness to let your oven do most of the work.
I always start by choosing a plump chicken, preferably free-range. The bird is the star here, so it’s worth getting a good one. Once I’ve unwrapped it and patted it dry, I take a moment to season the cavity generously with salt and freshly ground pepper. It might seem like a small step, but it’s essential for flavour that runs right through the meat rather than just sitting on the surface.
Next comes the fragrant filling. Six crushed cloves of garlic, a couple of sprigs of rosemary, two sprigs of thyme, and a lemon sliced into wedges—all go straight into the cavity. As the chicken roasts, the lemon steams gently inside, infusing the meat with its citrusy aroma, while the herbs and garlic work their magic to create that deep, savoury fragrance that fills the air. It’s a natural perfume that no candle could ever match.
Trussing the chicken might seem fussy, but it helps everything cook evenly. It keeps the wings and legs tucked neatly in place, so the skin crisps beautifully and the meat stays juicy. Once it’s tied up, I set the bird in a lightly greased roasting pan and drizzle it generously with olive oil. This is when I take a moment to rub the oil into the skin—massaging it in so every inch gets a glossy coating. It’s a simple step that ensures that perfect golden, crackling finish once the roasting’s done.
The oven should be preheated to a lively 425°F (220°C). That high heat helps crisp the skin early on, locking in the moisture. After about fifteen minutes, I start the ritual of basting—spooning those lovely pan juices back over the bird every 10 to 15 minutes. The smell changes slightly each time, growing richer, more roasted, more mouthwatering. It’s a slow symphony of transformation—the garlic turning soft and mellow, the herbs releasing their oils, and the lemon caramelising gently inside.
After about an hour and twenty minutes, the herbed roast chicken usually reaches that perfect point of doneness. I check by piercing the thickest part of the thigh; when the juices run clear, it’s ready. The temptation to carve immediately is strong, but patience pays off. Letting the chicken rest for about ten minutes allows the juices to settle back into the meat, ensuring that every slice stays tender and moist.
When I finally carve the herbed roast chicken, I’m always reminded why this dish is such a classic. The skin cracks under the knife, the meat underneath is succulent, and the aroma of herbs and lemon lingers warmly in the air. Served with a simple side of roasted vegetables, buttery mashed potatoes, or even a green salad, it feels like a feast made with love.
Herbed Roast Chicken is one of those dishes that doesn’t shout—it whispers comfort. It’s about simplicity done well, where a few good ingredients and a little care turn into something memorable. Whether it’s the centrepiece of a family dinner or the foundation for next day’s sandwiches and soups, it’s always worth the effort. And truth be told, it’s hardly any effort at all—just the kind of meal every home cook should have up their sleeve.
Herbed Roast Chicken
Ingredients
Instructions
- Season the inside of the chicken with salt and pepper.1 large chicken, salt, ground pepper
- Place the garlic, herbs, and lemon wedges in the cavity.2 sprigs rosemary, 2 sprigs thyme, 1 whole lemon, 6 cloves garlic
- Truss the chicken and place in a lightly greased roasting pan.
- Drizzle with the olive oil and rub it into the skin of the chicken.3 tbsp olive oil
- Place the pan in the center of a preheated 425F (220C) oven.
- Baste with the accumulated pan juices every 10 to 15 minutes until the chicken is done, about 80 to 90 minutes.
- The chicken is done when the juices run clear when the thickest part of the thigh is pricked with a knife.
- Remove the herbed roast chicken from the oven and allow to rest 10 minutes before carving.
36 comments
So easy and so tasty. Everyone lives this.
The flavour went right through to the bone – amazing.
Loved how the garlic and lemon worked together inside the chicken.
This herbed roast chicken has earned a permanent place in my meal rotation.
I loved how the pan juices made a lovely natural gravy.
So simple yet so delicious – pure home-cooked perfection.
Absolutely delicious – the herbs and lemon made the chicken taste incredible.
It turned out golden brown and smelled heavenly while roasting.
Even the leftovers stayed juicy and tasted fantastic.
Perfect for a family meal – everyone wanted seconds.
The skin came out golden and crisp, absolutely divine.
The lemon really brightens the flavour and keeps it moist.
So easy to put together, yet the taste is next-level.
Simple, classic, and full of flavour – a total winner.
This herbed roast chicken filled my kitchen with the most amazing smell.
It looked and tasted like something from a professional kitchen.
The rosemary and thyme gave this such a beautiful aroma while it cooked.
I loved how the herbs made the chicken smell like a cosy countryside kitchen.
Easy to prepare and looked so impressive on the table.
A true comfort food classic done beautifully.
The balance of garlic, herbs, and lemon is absolutely perfect.
Crispy skin, tender meat, and a hint of lemony goodness – just perfect.
A perfect Sunday roast that filled the house with wonderful aromas.
Perfectly juicy inside and crispy outside, just the way roast chicken should be.
Juicy, fragrant, and comforting – I’ll definitely make this again.
Tried it for dinner guests, and everyone raved about it.
This dish made our Sunday roast feel extra special.
My family said it was the best roast chicken I’ve ever made.
Such a reliable, fool-proof roast that feels restaurant-quality.
The basting really made a difference – juicy and full of flavour.
The best roast chicken I’ve had in years, so flavourful and simple.
The lemon gave it a fresh twist that lifted the whole dish.
The herbs infused the chicken beautifully, and the leftovers were even better.
This will definitely be my go-to recipe for roast chicken.
I couldn’t believe how tender the meat was, it just melted in my mouth.
My guests were so impressed – they thought I’d bought it from a deli.