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herb roasted chicken with potatoes and carrots side view zoomed in

Herb Roasted Chicken and Potatoes Recipe

This herb roasted chicken is bursting with lemony, garlic, herb flavor, and makes the perfect main dish for any holiday dinner! The chicken is incredibly moist and juicy, which makes leftovers even more enjoyable!
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Prep Time: 20 minutes
Bake Time: 1 hour 20 minutes
Total Time: 2 hours
Servings: 4 to 6 people (depending on the size of the chicken)

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 4 to 5 cloves garlic, minced
  • 2 teaspoons fresh chopped thyme
  • 2 teaspoons fresh chopped rosemary * see notes for using dry herbs
  • 1 & 1/2 teaspoons salt divided
  • 1/4 teaspoon black pepper
  • zest from 1 lemon (about 1 tablespoon of zest)
  • 1 (3 to 4 pound) chicken ** see notes
  • 1 medium yellow onion, peeled and quartered
  • 1 pound potatoes, peeled and cut into 1 inch cubes
  • 2 medium carrots, peeled and cut into large sticks or cubed

Instructions

  • Preheat your oven to 375°F.
  • In a medium sized bowl, combine the butter, garlic, thyme, rosemary, 1 teaspoon of salt, black pepper, and lemon zest. Mix to combine. Set aside.
  • If it's not already cleaned, clean out the inside of the chicken. Carefully separate the top chicken skin from the breast. I find it easiest to do this by starting with a sharp knife to separate the tip of the skin from the chicken, then running my fingers between the chicken breast and skin to release the skin from the meat. Pat the chicken dry.
  • Spread your butter/herb mixture on the chicken (under the skin) and along the outside. Add your onion in the chicken cavity. Tie the chicken legs together with butcher's twine. Place your chicken, potatoes, and carrots in a large roasting pan. Season the potatoes and carrots with the remaining 1/2 teaspoon of salt.
  • Cover the pan with aluminum foil and bake the chicken in the center of your preheated 375°F oven for 45 minutes covered. Remove the aluminum foil, and bake the chicken for about 30 minutes uncovered, or until a thermometer inserted into the thickest part of the chicken reads 165°F. The chicken skin should be a golden brown color and crispy, and the chicken juices should run clear. The potatoes and carrots should be softened as well.
  • Take the pan out of the oven. Loosely tent the chicken with aluminum foil and let it rest for 20 minutes before carving to allow the juices to settle.

Notes

* If you don't have fresh herbs around, you can substitute the thyme and rosemary for dried versions. Dried herbs usually pack more flavor, so you'll just need 1 teaspoon each of dried thyme and dried rosemary in place of the fresh. 
** The size of the chicken you use will change the bake time slightly. As a general rule of thumb, chicken should be baked for about 20 minutes for each pound. But the best tell for when chicken is done baking is an instant read thermometer! A thermometer should read 165°F when inserted into the thickest part of the chicken. 
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