There is nothing more simple, or more prefect, than a roasted chicken for dinner. This classic, comfort food is a staple in most cooks’ lives. It is an easy, quick meal you can make for a simple night in or prepare to impress dinner party guests with, too.
Everyone has their own spin and rules on how to roast a chicken. Some like to cover it with butter and oil while others advocate cooking it dry. I have tried different variations of roasting chickens and have found my best version came from Ina Garten’s basic instructions. I use her recipe with a few variations. Every time I make it, it comes out perfectly.
The trick, I think, is drying the chicken very well and trying not to overcook it. Remember, oven temperatures and the size of the chickens can vary cook times so get a meat thermometer or learn how to be a good judge of when it’s done.
Always start with a high-quality, organic, never frozen if possible, chicken. These chickens are first of all, better for you, and also generally more tender.
The rest of the steps to cooking this chicken are easy to follow. Try not to open the oven too many times and don’t baste during the process. In fact, I don’t touch the pan until after I pull it out of the oven at which point I stir around the veggies a bit. The top should be browned and crispy.
I think this meal is great with a simple salad and bread, but I also like it with sautéed spinach and you can serve it with a side of rice or mashed potatoes if you prefer.
When it comes to the herbs, add as many as you like and use whichever your prefer or both. I have done it every way you can imagine and really, there is no going wrong here. Use what you have, what you can find fresh, and what you like. I sometimes mix up the spice on the top of the bird too, though Cavender’s has always been a go-to in my family for everything from potatoes, to chicken salad to this dish.
You can also throw new potatoes in the pan along with the other vegetables. Then, this really is a one-pot dinner.
Roasted Herb Chicken
Ingredients
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- Cavender’s Greek seasoning
- 1 large bunch fresh thyme or rosemary (or both)
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 1/4 stick butter, melted
- 2 large yellow onions, thickly sliced
- 8 carrots, cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Instructions
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover feathers and pat the outside until very dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with half the thyme or rosemary, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with a generous amount of salt, pepper and Cavender’s. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, the rest of the herbs and a little bit of olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and loosely cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
