This is one of the first meals I wanted to master when becoming a homemaker, it's such a simple recipe (especially once you've made it a couple of times), but it always looks impressive! This dish encapsulates the essence of a wholesome, nourishing meal that’s perfect for any day of the week. The herbs not only infuse the chicken with flavor but also bring a touch of nature’s bounty to your table. Ideal for a family dinner or a cozy gathering, this herb-roasted chicken celebrates the simplicity and beauty of natural ingredients. P.S. If the season doesn't provide fresh herbs, using dried ones is perfectly fine!
Ingredients:
1 whole chicken (about 4-5 lbs), humanely raised & preferably pasture-raised
5 tablespoons grass-fed butter, softened
1 tablespoon fresh thyme, chopped (or 2 tsp dried)
1 tablespoon fresh rosemary, chopped (or 2 tsp dried)
1 teaspoon dried oregano
A pinch of dried paprika
Salt and pepper
1 large onion, peeled and quartered
1 small lemon, halved
4-6 garlic cloves, peeled
4 medium carrots, peeled and cut into 2-inch pieces
5 medium gold potatoes, quartered Instructions:
Preheat your oven to 425°F (220°C) and position a rack in the middle.
In a large roasting pan, toss 3/4 of the onions, garlic, carrots, and potatoes with a small amount of olive oil and season with salt and pepper. Add a 1/4 cup of water over the vegetables to prevent sticking. Spread the vegetables in an even layer.
In a small bowl, mix together the softened butter, chopped thyme, rosemary, dried oregano, salt, and pepper.
Rinse the chicken with cool water and pat it dry with paper towels.
Season the inside of the chicken generously with salt and pepper. Add a couple of garlic cloves, 1/4 of the onion, and your lemon halves inside. If you have extra sprigs of fresh herbs like rosemary and thyme, add a large handful inside.
Gently loosen the skin from the breast and spread half of the herb butter under the skin. Use the rest of the butter on the outside. Be generous with the salt—more than you might think. Then add fresh cracked pepper, if available.
A light sprinkle of paprika can also enhance the golden color of your chicken.
Truss the chicken by tying the legs together with kitchen string and tucking the wing tips under the body. This ensures the legs and wings do not burn or dry out.
Place the chicken on top of the vegetables in the roasting pan. This allows the chicken juices to flavor the vegetables as they cook—so delicious!
Roast in your preheated oven for about 60-80 minutes, or until the chicken is golden brown and the vegetables are tender. An instant-read thermometer inserted into the thickest part of the thigh should read 165°F (75°C).
Let the chicken rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful chicken. You can use tin foil to "tent" your chicken; this also helps to ensure it stays juicy.
Once rested, carve the chicken and serve it with the roasted vegetables. Enjoy the comforting flavors of this nourishing meal! If you like my recipe, please share the link with a friend or follow along on my other socials!
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