Herb Roasted Whole Chicken Recipe
Enjoy a simple and delicious dinner with this roasted whole chicken! Basted with butter, orange, and spices for a mild kick, it’s a juicy, roast that’s a breeze to make!
Servings 4
Calories 200kcal
Ingredients
- 1 Whole Chicken this one is an organic 4 lb. chicken
- 3 cloves garlic pressed
- 1/4 teaspoon oregano
- 1/4 teaspoon marjoram
- 1/4 teaspoon rosemary crushed
- 1/4 teaspoon basil
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1/4 cup orange juice fresh squeezed from one orange
- 1 stick butter softened
- 2 teaspoons extra-virgin olive oil
Vegetables
- 1 onion cut in quarters
- 1 whole bulb of garlic sliced in half
- fresh herb (optional) parsley, rosemary, or thyme
Instructions
- Remove the chicken from the packaging, remove any giblets, and rinse the chicken under cold water – inside and out. Pat dry with paper towels.1 Whole Chicken
- Preheat oven to 375℉Position oven rack in the middle of your oven.
- Combine oregano, marjoram, rosemary, basil, salt, and chili powder in a small bowl.1/4 teaspoon oregano, 1/4 teaspoon marjoram, 1/4 teaspoon rosemary, 1/4 teaspoon basil, 1 teaspoon salt, 1 tablespoon chili powder
- Next, combine softened butter with herb mixture.1 stick butter
- Generously spread about two thirds of the herb-butter mixture under the skin including the drumsticks, and spread the remaining third of the herb-butter on top. Scatter crushed garlic around under the skin, as well. Then drizzle orange juice under the skin and over the top too.Hint: use an upside-down spoon to loosen the skin—it hugs the chicken's curves perfectly and won’t tear the skin.3 cloves garlic, 1/4 cup orange juice
- Place chicken breast side up on a bed of garlic, herbs, and onion in a shallow roasting pan. This is to lift the chicken for uniform cooking and ensure flavorful drippings.Drizzle extra-virgin olive oil over the top of the roast.1 onion, 1 whole bulb of garlic, fresh herb, 2 teaspoons extra-virgin olive oil
- Tie the drumstick ends together with kitchen twine and tuck the wing tips underneath the chicken.Roast uncovered for 1 hour and 25 minutes (about 20-25 minutes per pound). Baste the chicken twice at half hour intervals with a brush, large spoon, ladle, or a baster tool.Let the chicken rest for 15 minutes to seal in the juices before carving.
Notes
If you have never made a roast chicken before, make sure to remove any giblets (the little bundle of parts found inside the cavity of the chicken) and rinse the chicken under cold water – inside and out.
Can I use other herbs? Absolutely! While the herbs I have chosen pair beautifully with orange-infused chicken and have a mild kick from the chili powder, you can experiment with other herbs such as parsley, thyme, or sage. Those aromatic herbs would infuse the dish with their unique fragrances.
What is the best way to check if the chicken is fully cooked? Use a meat thermometer to check the internal temperature. The thickest part of the chicken (usually the thigh) should reach at least 165°F (75°C).
Can I use a frozen chicken for this recipe? It’s best to use a thawed chicken. Thaw it in the refrigerator for safety.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage, up to 3 months.
Nutrition
Calories: 200kcal | Carbohydrates: 4g | Protein: 29.9g
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