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); 4 tablespoons olive oil; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 2 tablespoons fresh parsley, chopped; 4 cloves garlic, minced; 1 lemon, halved; Salt and pepper to taste; 3 carrots, sliced; 2 onions, quartered

Highlighted under: Comfort Food

I love preparing Sunday Herb Roasted Chicken for my family gatherings. It fills the house with the mouthwatering aroma of herbs and spices as it roasts to golden perfection. Each piece comes out juicy and tender, making it the star of the meal. I enjoy pairing it with seasonal vegetables and perhaps a tangy gravy for that delightful touch. This recipe is effortless, yet the flavors feel gourmet, making it my go-to for Sunday dinners and special occasions alike.

Created by

Rosie Mitchell

Last updated on 2026-01-13T02:19:13.141Z

When I first attempted the Sunday Herb Roasted Chicken, I was amazed by how something so simple could taste so delicious. Using a variety of fresh herbs really elevates the dish, and I've learned that letting the chicken marinate for even a short time can drastically enhance the flavors. I often choose rosemary, thyme, and parsley, and I can’t recommend trying fresh over dried enough.

One unexpected tip I discovered is to roast the chicken on a bed of sliced onions and carrots. Not only does this help with cooking the chicken evenly, but it also creates a fantastic base for a savory gravy. Trust me, the sweet caramelization of the vegetables just transforms the dish!

        Why You'll Love This Recipe
        Succulent and flavorful chicken infused with fresh herbs
Crispy skin that's beautifully golden brown
Great for meal prep or family gatherings

      

Choosing the Right Chicken

When selecting a whole chicken for this recipe, aim for a bird weighing between 4 to 5 pounds. This size is ideal for ensuring a juicy interior and crispy exterior. Look for organic or free-range chickens, as these often have richer flavors and better texture. A fresh chicken will give the best results, but if you only have a frozen one, ensure it's completely thawed before cooking—this can take about 24 hours in the refrigerator for every 4-5 pounds.

Additionally, consider the skin quality; it should be smooth and pale without any blemishes. The more even the skin color, the better the heat distribution will be during roasting. Remember, the skin holds much of the flavor, so avoid washing it. Instead, pat it dry—this prevents steaming and encourages crispiness during the roasting process.

Herbs Matter

The combination of rosemary, thyme, and parsley in this recipe is not just for flavor; each herb plays a key role. Rosemary brings a pine-like aroma and complements the richness of the chicken, while thyme adds an earthy depth. Parsley also brightens the overall flavor profile. You can experiment with other fresh herbs like tarragon or sage, but make sure to balance stronger flavors—too much sage can overwhelm the dish.

If fresh herbs are unavailable, dried herbs can be used in a pinch. Just remember to reduce the quantity by about one-third, as dried herbs are more concentrated. To maximize the flavor, let the herb mixture sit for about 10 minutes before using—it helps the oils infuse into the oil, enhancing the overall taste of your roast chicken.

Serving Variations

While this dish is delightful on its own, consider using the leftover carcass to make a hearty chicken broth. Simply simmer the bones with some onion, carrot, and water for a few hours. The flavors will deepen, and you'll have a delicious broth to use in soups or sauces. I often freeze my broth in ice cube trays for easy portioning later.

Pair this roasted chicken with a side of mashed potatoes, a fresh salad, or roasted Brussels sprouts. For a more festive touch, serve it with cranberry sauce or a tangy gravy made from the pan drippings, which adds a touch of elegance. Remember, the rendered chicken fat can be saved for future cooking, enhancing the flavors of your dishes.

Ingredients

Gather these fresh ingredients for a delightful roast.

Ingredients

1 whole chicken (about 4-5 lbs)
4 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
4 cloves garlic, minced
1 lemon, halved
Salt and pepper to taste
3 carrots, sliced
2 onions, quartered

Make sure to prepare everything before starting your roast!

Instructions

Follow these simple steps for a perfect roast.

Prepare the Chicken

Preheat your oven to 375°F (190°C). Rinse the chicken under cold water and pat it dry with paper towels. Place it in a roasting pan.

Season the Chicken

In a bowl, mix olive oil, rosemary, thyme, parsley, garlic, salt, and pepper. Rub this mixture all over the chicken, including under the skin where possible. Squeeze the lemon halves into the cavity of the chicken and place the halves inside.

Prepare the Vegetables

Arrange the sliced carrots and quartered onions in the bottom of the roasting pan. Place the seasoned chicken on top of the vegetables.

Roast the Chicken

Roast in the preheated oven for 90 minutes or until the internal temperature reaches 165°F (74°C). Baste the chicken with its juices every 30 minutes for a juicy result.

Rest and Serve

Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with the roasted vegetables and enjoy!

Enjoy your delicious Sunday Herb Roasted Chicken!

Pro Tips

For extra flavor, let the chicken marinate in the herb mixture for at least an hour, or overnight if you have the time.

Storage Tips

Leftover chicken can be stored in an airtight container in the refrigerator for up to four days. I find it’s best to carve the meat off the bone to prevent it from drying out. You can also freeze any leftovers; just ensure all excess moisture is removed to avoid freezer burn. Properly stored, it can last for up to three months in the freezer.

When reheating, use an oven set to 350°F (175°C) to preserve moisture and crispiness. Cover it loosely with aluminum foil to prevent over-browning, and heat until warmed through, which typically takes about 20-30 minutes. This thorough reheating retains the flavor and quality of the chicken.

Troubleshooting

If you encounter issues with the skin not becoming crispy, it may be due to too much moisture on the chicken before roasting. Always ensure the skin is patted dry and avoid excessive basting. If you prefer to baste, limit it to every 30 minutes, focusing on the breast and drumsticks to retain moisture without compromising the skin’s crispiness.

Another common problem is uneven cooking. To avoid this, ensure the chicken is at room temperature before roasting—let it sit out for about 30 minutes beforehand. This helps with even cooking. Additionally, if your chicken is browning too quickly, you can tent it with foil halfway through the cooking time to allow it to continue cooking without burning.

Scaling the Recipe

This Sunday Herb Roasted Chicken recipe is easily scalable. If you're cooking for a larger group, simply increase the number of chickens—just ensure they all fit in the roasting pan without crowding, which can lead to steaming instead of roasting. A second pan might be necessary for optimal results. Adjust the cooking time slightly; each chicken should still reach an internal temperature of 165°F (74°C).

For smaller gatherings, you can use just chicken parts instead of a whole chicken. Thighs and breasts can be seasoned and roasted in the same manner, but keep in mind that cooking times will vary based on the size and type of chicken pieces. Smaller pieces will cook more quickly, generally around 25-30 minutes, making them ideal for quick weeknight dinners.

Questions About Recipes

→ Can I use dried herbs instead of fresh?

Yes, but fresh herbs give a brighter flavor. If using dried, use about one-third of the amount.

→ What sides go well with this chicken?

Roasted vegetables, mashed potatoes, or a fresh salad complement this dish beautifully.

→ How do I store leftovers?

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.

→ Can I freeze the cooked chicken?

Absolutely! Wrap it tightly and it will keep in the freezer for up to 3 months.