Herb Roasted Chicken

Herb Roasted Chicken

RECIPE BY: KC Quaretti

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About this recipe

Cooking a whole chicken is one of the easiest things you can make. Add a pan of rosemary roasted potatoes and you’ll have your family clamoring to get to the dinner table; I promise!


  • 1 whole roasting chicken about 4-5 lb.
  • 1 Bunch each of fresh thyme, oregano, rosemary and parsley, measurements don't have to be exact.
  • 1 lemon
  • 2 cloves garlic
  • 1/4 cup olive oil
  • Salt and pepper
  • 1 cup veggie or chicken stock
  • 1/2 cup white wine


  1. Pre heat oven to 450 F.
  2. Rough chop half of the herb mixed together.
  3. Separate the chicken skin by sliding your hand between the skin and the breast, all the way down onto the thigh and leg.
  4. Cut the lemon into four pieces and stuff along with the garlic into the cavity.
  5. Slide the chopped herbs between the skin and meat then place the rest of the whole herbs into the cavity with the lemon and garlic.
  6. Rub the bird with the olive oil and generously sprinkle with salt and pepper.
  7. Bake for about 50-60 minutes until juices run clear or meat thermometer reads 165 F.
  8. Remove from oven to a serving platter and let sit for 15 minutes. If you don’t let the juices settle you’ll have dry chicken!
  9. Pour off the chicken fat and put pan on stove top on high heat.
  10. Deglaze the pan with 1/2 white wine and 1 cup chicken or veggie stock.
  11. Reduce by half.
  12. Serve stock on the side.

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