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Roasted Chicken with Herbs

Serves 6
Time 1 hr 5 min
Roasting chicken with a delicious crust of herbs, salt and pepper gurantees an irresistible dinner dish. Serve alongside roasted veggies for a simple meal.
Ingredients
  • 1 (4-pound) whole chicken neck and giblets removed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon dried mixed herbs such as thyme, rosemary and oregano
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1 yellow onion quartered
Method

Preheat the oven to 425°F. Pat chicken dry. Rub with oil and sprinkle with herbs, salt and pepper on all sides and inside. Place on a roasting rack in a roasting pan, breast side up. Place onion quarters inside the cavity. Tie legs together with kitchen twine to help the chicken keep its shape and cook more evenly. Roast 25 to 30 minutes. Remove from the oven and baste with juices in the pan. Return to oven, reduce the oven temperature to 375°F and roast another 30 to 40 minutes, basting once or twice, until juices run clear when a knife is pierced into thigh or a meat thermometer reaches 165°F. Cover and let rest 5 minutes before carving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (4-pound) whole chicken neck and giblets removed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon dried mixed herbs such as thyme, rosemary and oregano
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1 yellow onion quartered