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- 1 whole chicken (about 4-5 pounds) - 4 tablespoons olive oil - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - 1 lemon, zested and quartered - 4 garlic cloves, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon paprika - 1 onion, quartered - 2 carrots, cut into chunks - 2 stalks of celery, cut into chunks - Roasting pan - Sharp knife - Cutting board - Small mixing bowl - Spoon or spatula - Meat thermometer - Paper towels You can add some additional ingredients for extra taste. Consider using: - Fresh sage or oregano for more herb notes - A splash of white wine for a rich sauce - A touch of honey for sweetness - Red pepper flakes for heat Using these ingredients can elevate your dish. You can find the full recipe within this section to guide you through each step. First, gather your ingredients. You will need a whole chicken, herbs, olive oil, garlic, lemon, and some veggies. Prepare your workspace by cleaning the counter. Preheat your oven to 425°F (220°C). This high heat gives the chicken a nice, crispy skin. Next, make the herb paste. In a bowl, mix the olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon zest, salt, black pepper, and paprika. This mix is full of flavor and will make your chicken taste great. Pat the chicken dry using paper towels. Drying the skin helps it crisp up better in the oven. Place the chicken in a roasting pan. Now, gently loosen the skin of the chicken. Be careful not to tear it. Rub half of the herb paste under the skin. Focus on the breast and thighs. This adds flavor directly to the meat. Rub the rest of the paste all over the outside of the chicken. Stuff the chicken cavity with the quartered lemon and onion. This adds moisture and flavor while it cooks. Tuck the wings behind the back to keep them from burning. Arrange the chopped carrots and celery around the chicken in the pan. This creates a tasty base for the chicken to roast on. Place the pan in the oven. Roast the chicken for about 1 hour and 15 minutes. Use a meat thermometer to check for doneness. The chicken should reach an internal temperature of 165°F (75°C). Halfway through, baste the chicken with the pan juices for extra crispiness. Once the chicken is cooked, take it out of the oven. Let it rest for 10-15 minutes before carving. Resting is key because it helps the juices stay in the meat. If you cut too soon, the juices will run out, and the chicken will be dry. For the full recipe and more cooking tips, check out the Full Recipe. To get a nice crispy skin, dry the chicken well with paper towels. Moisture can make the skin soggy. Rub the herb paste under the skin and all over the outside. This helps the skin crisp up as it roasts. Basting the chicken with its juices halfway through also aids in achieving that perfect crunch. Use fresh herbs whenever possible. Fresh rosemary, thyme, and parsley bring bright flavors. You can also try adding sage or oregano for a different taste. If you want a zesty kick, squeeze some lemon juice over the chicken before serving. This will brighten the dish and enhance the flavors. One common mistake is not letting the chicken rest after cooking. This step allows the juices to settle. Cutting too soon can lead to dry meat. Another mistake is overcrowding the roasting pan. This can cause steaming, not roasting. Make sure there is enough space around the chicken for the heat to circulate. For the full recipe, refer back to the main section. {{image_2}} You can change the herbs to create new tastes. For a citrus twist, try using lemon thyme or dill. If you love a bold flavor, rosemary and sage work well together. You can also mix herbs like oregano and basil for an Italian flair. Each herb brings a unique aroma and taste to the chicken. Feel free to experiment and find your favorite combo! You can also make this savory herb roasted chicken in a slow cooker. Start by preparing the herb paste as in the Full Recipe. Rub it on the chicken and place it in the slow cooker. Add your chopped veggies around the chicken. Cook on low for about 6 to 8 hours or until the chicken is tender. This method gives you juicy chicken with less hands-on time. This recipe can easily fit gluten-free or dairy-free diets. All the main ingredients are naturally gluten-free. Just make sure your spices do not contain gluten. For dairy-free options, this recipe is already suitable. The olive oil keeps the chicken moist and flavorful without any dairy. Enjoy this dish without worry, as it meets various dietary needs! After you enjoy your savory herb roasted chicken, store the leftovers right. Let the chicken cool down to room temperature. Once cool, cover it tightly with plastic wrap or foil. You can also place it in an airtight container. This keeps the chicken fresh and tasty for up to four days in the fridge. If you want to save the chicken for longer, freezing is a great option. First, cut the chicken into pieces for easy use later. Wrap each piece in plastic wrap, then place them in a freezer bag. Squeeze out as much air as possible before sealing. You can freeze the chicken for up to three months. Remember to label the bags with the date to track freshness. Reheating your savory herb roasted chicken is easy. Preheat your oven to 350°F (175°C). Place the chicken pieces in a baking dish. Add a splash of chicken broth or water to keep it moist. Cover the dish with foil to trap steam. Heat for about 20-30 minutes, or until warm. For crispy skin, remove the foil for the last 10 minutes. Enjoy the flavors of your delicious meal again! You should cook your chicken for about 15 minutes per pound. For a 4-5 pound chicken, this means about 1 hour and 15 minutes total. Use a meat thermometer to check the thickest part of the chicken. It should reach 165°F (75°C). This ensures the meat is safe and juicy. Yes, you can use dried herbs if you don't have fresh ones. Use about one teaspoon of dried herbs for each tablespoon of fresh herbs. Dried herbs pack a strong flavor, so adjust to your taste. They will still give your chicken great flavor. Roasted chicken pairs well with many sides. Here are some great options: - Mashed potatoes - Steamed green beans - Roasted Brussels sprouts - A fresh garden salad - Garlic bread These sides bring out the chicken's flavors and make a full meal. - Can I marinate the chicken overnight? Yes, marinating enhances flavor and keeps the chicken moist. Use the herb paste as a marinade. - What do I do with leftovers? Store leftovers in an airtight container in the fridge. They last about 3-4 days. - Can I cook this chicken on the grill? Absolutely! You can grill it using indirect heat. This adds a nice smoky flavor. For the complete cooking process, check out the Full Recipe. Savory Herb Roasted Chicken is a rewarding dish that can impress anyone. We covered the key ingredients needed and tools for success. The step-by-step guide ensures perfect cooking. I shared tips for crisp skin and flavor boosts with herbs. Variations help you try new tastes, and I provided storage advice for leftovers. Follow these steps for great results every time. Enjoy your cooking journey and impress your family with this delicious meal!

Savory Herb Roasted Chicken

Discover how to make a mouthwatering Savory Herb Roasted Chicken that's perfect for any occasion! With a blend of fresh herbs, garlic, and lemon, this recipe will elevate your dinner to a whole new level. Learn step-by-step instructions and tips for achieving crispy skin and juicy meat. Ready to impress your family and friends? Click through to explore the full recipe and make a delicious meal that everyone will love!
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Ingredients
  

1 whole chicken (about 4-5 pounds)

4 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 lemon, zested and quartered

4 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1 onion, quartered

2 carrots, cut into chunks

2 stalks of celery, cut into chunks

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, mix the olive oil, rosemary, thyme, parsley, minced garlic, lemon zest, salt, black pepper, and paprika to create a herb paste.

      Pat the chicken dry with paper towels and place it in a roasting pan.

        Gently loosen the skin of the chicken without tearing it, and rub half of the herb paste directly under the skin, coating the breast and thighs for deeper flavor.

          Rub the remaining herb paste all over the outside of the chicken.

            Stuff the cavity of the chicken with the quartered lemon and onion, and tuck the wings behind the back.

              Place the chopped carrots and celery around the chicken in the roasting pan. This will create a flavorful bed for the chicken to roast on.

                Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices halfway through for a crispy skin.

                  Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps retain the juices.

                    Prep Time: 15 mins | Total Time: 1 hr 30 mins | Servings: 4-6

                      - Presentation Tips: Serve the chicken on a large platter, garnished with fresh herbs and lemon slices. Arrange the roasted vegetables around the chicken for a colorful display.