Sunday Herb Roasted Chicken

Name: Sunday Herb Roasted Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 1 whole chicken (about 4-5 lbs); 2 tablespoons olive oil; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 4 cloves garlic, minced; Salt and pepper to taste; 1 lemon, quartered; 1 onion, quartered

Highlighted under: Comfort Food

I love how the aroma of roast chicken fills the house on a Sunday afternoon! This Sunday Herb Roasted Chicken recipe is my go-to for family gatherings and cozy dinners alike. The blend of fresh herbs and spices not only elevates the flavor but also makes the chicken incredibly juicy. I enjoy using a mixture of rosemary, thyme, and garlic, creating a delightful symphony of flavors that truly impresses everyone at the table. Plus, the crispy skin is just the cherry on top!

Created by

Rebecca Mills

Last updated on 2026-01-13T03:49:09.228Z

Roasting a chicken on Sunday has become a cherished tradition in my home. I remember the first time I tried this herb blend; the smell was enticing! After a few tweaks to the seasoning and roasting technique, I nailed it. The secret is letting the chicken rest before serving, allowing the juices to redistribute for maximum flavor and moisture.

The timing is key – a low and slow roast keeps the meat tender while the skin crisps beautifully. Each bite offers a burst of herbaceous goodness that leaves everyone asking for seconds.

        Why You'll Love This Recipe
        Aromatic herbs that elevate the chicken’s flavor
Crispy skin that locks in moisture
A simple yet impressive dish perfect for gatherings

      

Choosing the Right Chicken

When making Sunday Herb Roasted Chicken, selecting the right chicken is crucial. Opt for a high-quality, organic or free-range chicken, if possible, as they tend to have better flavor and texture. Look for a bird that feels heavy for its size, indicating a good amount of meat. Avoid purchasing pre-seasoned chickens or those with added water, as these can dilute the flavors of your herb mixture and result in a watery roast.

Additionally, consider the size of the chicken to ensure even cooking. A 4-5 pound bird allows for a perfect balance between a crispy skin and juicy meat. If you need a smaller portion, aim for a 3-4 pound chicken, but adjust your cooking time accordingly, as it may roast faster.

Herb and Flavor Variations

While this recipe calls for rosemary and thyme, don't hesitate to experiment with other herbs that you may enjoy. Sage and oregano can be delightful substitutes, adding their own unique aromas and taste profiles. Fresh herbs are ideal, but in a pinch, you can use dried herbs at approximately one-third of the amount since dried herbs are more concentrated in flavor.

For an additional flavor twist, consider adding spices such as paprika or cayenne pepper for a little heat, or a pinch of smoked salt for a subtle smokiness. These ingredients can elevate your roast's flavor without overwhelming the classic herb essence.

Letting It Rest

Resting the chicken post-roasting is a key step that should not be overlooked. Allowing the chicken to rest for 15-20 minutes helps the juices redistribute throughout the meat, preventing a dry texture when you carve it. Cover the chicken loosely with foil during this resting period to maintain warmth while you prepare any sides.

You can also utilize the resting time to make a quick pan sauce. After removing the chicken, deglaze the roasting pan with a splash of white wine or chicken broth, scraping up any browned bits. Reheat the mixture for a few minutes and pour it over your carved chicken for added moisture and flavor.

Ingredients

Gather these ingredients to prepare your Sunday Herb Roasted Chicken:

Ingredients

1 whole chicken (about 4-5 lbs)
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
4 cloves garlic, minced
Salt and pepper to taste
1 lemon, quartered
1 onion, quartered

Make sure to use fresh herbs for the best flavor!

Instructions

Follow these steps to create a delicious herb-roasted chicken:

Prepare the Chicken

Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and place it in a roasting pan.

Season the Chicken

In a bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper. Rub this mixture all over the chicken, under the skin and inside the cavity.

Add Aromatics

Stuff the chicken with lemon and onion quarters, then tie the legs together with kitchen twine.

Roast the Chicken

Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).

Rest and Serve

Remove the chicken from the oven and let it rest for 15-20 minutes before carving. Enjoy your perfectly roasted chicken!

Carve the chicken and serve it with your favorite sides!

Pro Tips

For an even more flavorful chicken, marinate it overnight with the herb mixture in the fridge.

Serving Suggestions

Pair your Sunday Herb Roasted Chicken with seasonal vegetables for a well-rounded meal. Roasted carrots, Brussels sprouts, or potatoes complement the herb flavors beautifully. Simply toss them with olive oil, salt, and pepper, and roast them alongside the chicken for the last 30-40 minutes, ensuring everything finishes cooking simultaneously.

For a lighter option, consider serving the chicken on a bed of mixed greens with your favorite vinaigrette. The fresh salad balances the richness of the roast, making for a delightful contrast while adding a refreshing crunch.

Make-Ahead and Storage

This roasted chicken can be made ahead and stored, making it a great option for busy families. Once cooked and cooled, carve the chicken, storing the pieces in an airtight container in the refrigerator for up to four days. You can also freeze leftovers for up to three months. Just ensure they are well wrapped and labeled to avoid freezer burn.

To reheat, place the chicken in a baking dish with a splash of chicken broth to keep it moist. Cover it with foil and heat in a 350°F (175°C) oven for about 20-25 minutes, or until warmed through. This will help retain its juiciness while re-crisping the skin if you choose to finish it uncovered during the last few minutes.

Troubleshooting Tips

If you find that the skin is not as crispy as you'd like, it may be due to excess moisture. Make sure to thoroughly pat the chicken dry before seasoning, and avoid overcrowding the roasting pan, which can trap steam. Using a roasting rack can also promote better air circulation around the chicken.

In case the chicken cooks too quickly on the outside while remaining underdone inside, try covering it with foil if the skin begins to darken too much. Always use a meat thermometer to check the internal temperature at the thickest part of the thigh to ensure safe cooking.

Questions About Recipes

→ Can I substitute dried herbs for fresh?

Yes, but use about one-third the amount, as dried herbs are more concentrated.

→ How long should I cook a chicken per pound?

Generally, roast for about 15-20 minutes per pound at 425°F (220°C).

→ What should I serve with herb-roasted chicken?

It pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh green salad.

→ Can I make this recipe in advance?

Yes, you can prep the chicken and season it a day ahead. Just roast it on the day you plan to serve.