My Best Basic Herb-Roasted Chicken is a household favorite. With crisp skin, juicy tender meat, and bright herb flavor in every bite, this roast chicken is simple to prepare and satisfying to serve.
Best Basic Herb-Roasted Chicken: The Recipe We Need Right Now
When the weather cools and you want something comforting, a roasted chicken is perfect. I make versions of this herb-roasted chicken throughout the year, often doubling the recipe so we have leftovers. In colder months I roast a chicken nearly every week. It’s an ideal main course for a cozy family meal or for entertaining.
Leftover roasted chicken is incredibly versatile: use it in salads, soups, sandwiches, tacos, or any dish that benefits from ready-cooked chicken. It’s a time-saver and a flavor booster for many weekday meals.
Roasted Chicken or Rotisserie? Both Are Good. One Is Best.
Store-bought rotisserie chicken is convenient and can be a lifesaver on busy days. I rely on pre-cooked birds when time is tight, especially on writing deadlines.
That said, a home-roasted herb chicken beats most store rotisserie birds. Roasting at home delivers consistently crisp skin and meat that is flavorful and tender. A fresh-from-the-oven bird has a depth of flavor and a texture rotisserie chickens often lack after sitting under warming lights.
There’s also a satisfaction in roasting a chicken yourself: the aroma filling the house signals a special, home-cooked meal. To me, a roast chicken made at home is a simple and meaningful way to show care.
Tips for a Perfect Herb-Roasted Chicken Every Time
Roast chicken is a basic recipe every home cook should master. While roasting a chicken is straightforward, a few techniques make a big difference in flavor and texture. These tips will help you achieve excellent results reliably.
There’s No Substitute for Time
This recipe requires minimal active cooking time but does benefit from resting time. I often prepare the bird the day before roasting. After seasoning the skin and the cavity with kosher salt and freshly ground pepper, I place the chicken on a rack in the refrigerator, uncovered, for 24 hours. The salt seasons the meat and draws moisture from the skin, which helps it crisp beautifully when roasted.
Other Tips for the Best Roast Chicken
Use kosher salt for the initial dry-salt method. Kosher salt’s larger flakes weigh less by volume than table salt, so using it reduces the risk of over-salting. After the overnight rest, brush the bird with melted butter, scatter minced fresh herbs, and add a little more salt before roasting. The extra salt helps the skin stay crisp despite the butter.
Roasting at a higher temperature for a shorter time produces a deep golden, crisp skin and juicy meat. Start the bird breast-side up, then flip it breast-side down partway through cooking to promote even browning and render the fat. Because ovens and bird sizes vary, use a reliable instant-read thermometer to check doneness. Insert the probe into the thickest part of the thigh; the chicken is done when both thigh and breast reach 165°F (74°C).
Best Basic Herb-Roasted Chicken: The Taste of Home
A perfectly roasted herb chicken is welcoming any time of year. Follow the simple steps of salting ahead, adding butter and herbs, and roasting at a high temperature for a delicious, homey main course your family will return to again and again.
Best Basic Herb Roasted Chicken
Author: Marie Bostwick
Ingredients
Scale
- 1 whole young chicken, 3 to 4.5 lbs
- 3 tsp kosher salt, divided
- ½ tsp fresh ground pepper
- 2 T butter
- 1 T fresh, minced herbs of your choice
Instructions
- Remove the neck and any entrails from the chicken (reserve them for stock if you like). Rinse the chicken with cold water and pat dry thoroughly with paper towels.
- In a small bowl combine 2.5 teaspoons kosher salt and ½ teaspoon fresh ground pepper. Rub the seasoning over the skin and inside the cavity. Place the chicken on a rack set in a roasting pan or rimmed baking sheet. Refrigerate uncovered for 24 hours.
- When ready to roast, remove the chicken from the refrigerator and preheat the oven to 425°F (220°C).
- Brush 2 tablespoons of melted butter over the skin. Sprinkle the minced herbs evenly over the bird and add the remaining ½ teaspoon of salt.
- Roast breast-side up for 35 minutes. Then flip the chicken so it is breast-side down and roast for an additional 15 minutes.
- Check the internal temperature by inserting a cooking thermometer into the thickest part of the thigh and the breast. When both read at least 165°F (74°C) the chicken is done. If not, return it to the oven for 5 minutes and check again, repeating as needed.