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Juicy Herb Roasted Chicken

5.0 from 57 votes

I love cooking herb roasted chicken because it is a classic dish that is easy to make and always impresses guests. The aroma of herbs and spices that fills the house as the chicken roasts in the oven is simply irresistible. Plus, it is a great way to use up leftover herbs that may be wilting in the fridge.

When it comes to roasting a whole chicken, there are many different recipes and techniques to choose from. Some people prefer a simple salt and pepper rub, while others like to get creative with herb blends. 

Personally, I like to use a mix of thyme, sage and garlic for a fragrant and flavorful bird. The key is to make sure the chicken is evenly coated in the herb mixture and to baste it with butter or olive oil throughout the cooking process to keep it moist and tender.

If you are enjoying the mouthwatering flavors of herb roasted chicken, you might find yourself craving more delectable roasted chicken recipes to add to your meal planning, such as roasted chicken with rhubarb butter.

Ingredients

For Honey Apple Herb Butter Rub, you’ll need:

  • unsalted butter, softened to room temperature
  • honey
  • apple cider OR apple juice
  • fresh thyme and sage, minced

Chicken

  • large whole chicken, giblets removed
  • honeycrisp apple, cored and cut into wedges
  • garlic cloves, minced
  • sprigs of thyme and sage
  • Salt and pepper to taste

Honey Apple Sauce – optional

  • apple cider
  • dijon mustard
  • honey 
  • fresh thyme and sage, minced
  • cornstarch
  • unsalted butter

How to Make Crispy Herb Roasted Chicken

When it comes to preparing a delicious herb roasted whole chicken, there are a few key steps to keep in mind. First, it’s important to thoroughly clean and dry the chicken before seasoning it with your chosen herbs and spices.

I like to start by removing any giblets or other internal organs from the chicken cavity, and then rinsing the chicken inside and out with cold water. Once the chicken is clean, I pat it dry with paper towels to ensure that the skin of the chicken is as dry as possible. This will help the skin to crisp up nicely during roasting.

Now, let’s get our oven preheated to 425℉ (220℃). Take your chicken and place it on a cutting board. Gently loosen the skin from the body, starting at the neck, being careful not to tear it all the way through. Take about 2 tablespoons of the butter mixture we prepared earlier and place it under the loosened skin. You can gently massage the top of the chicken to distribute the butter evenly. Next, rub another 2 tablespoons of the butter mixture all around the chicken, both on the outside of the chicken and inside the cavity. Season with salt and pepper.

Let’s stuff our chicken with some aromatic goodness. Fill the cavity with apple wedges, minced garlic, and a few sprigs each of fresh thyme and sage. To keep everything in place, use some baking twine to tie the legs together. Don’t forget to fold the wings upward and tuck them under the bird for even cooking. Season the chicken once again with salt and pepper to your taste. Now, it’s time to bake! Pop the chicken in the preheated oven and let it cook for 25 minutes at 425℉ (220℃).

After the initial baking time, take the chicken out of the oven and baste it with the remaining butter mixture. Now, reduce the oven temperature to 350℉ (175℃) and place the chicken back in. Let it bake for another hour and a half to two hours, making sure to baste it every 30-45 minutes. If you choose not to baste, at least keep an eye on it to prevent burning. 

For a 6.5 lb whole chicken, the total cooking time should be about 2 to 2 hours and 30 minutes. If the chicken starts browning too much, you can loosely tent it with aluminum foil. You’ll know the chicken is perfectly cooked when the thickest part of the breast meat reaches 165℉ (74℃) checked with a meat thermometer and the juices from the thigh run clear when pierced.

it’s important to let the chicken rest for at least 10-15 minutes before carving it. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

While the chicken rests, let’s prepare my favorite sauce. Grab a small saucepan and mix together apple cider, tangy dijon mustard, sweet honey, and our leftover herbs. Bring this mixture to a boil over high heat, whisking occasionally. Let it boil for about 10-15 minutes until the liquid reduces to almost half the amount. In a separate ramekin, mix cornstarch with 2-3 tablespoons of water to make a slurry. Add this slurry into the saucepan with the apple cider mixture, whisking until well incorporated. Continue boiling the sauce for 2-3 more minutes until it reaches your desired thickness. Finally, remove the sauce from the heat and mix in 2 tablespoons of butter for a silky finish.

Finally,  I like to carve the chicken into pieces and serve it with a generous drizzle of the apple honey sauce we just prepared, and don’t forget to pair it with your favorite sides. Sit back, relax, and enjoy this delightful meal!

Tips to Get the Best Crispy Roast Chicken

The oven-roasted chicken is one of the most popular main courses that can be served for easy dinners or weeknight dinners. It is simple to make, and it always tastes delicious. When it comes to cooking the best herb roasted chicken, you want to achieve that perfect balance of a crispy skin and juicy chicken. To do that, you need to pay attention to the cooking times and the roasting process:

If you are cooking a whole chicken for the first time, don’t worry, it’s not as difficult as it may seem.

To get that crispy skin, you need to make sure that the chicken is dry before you start cooking it. Pat it down with some paper towels, and then season it with a mix of herbs and some salt and pepper. 

When it comes to cooking times, you want to make sure that you cook the chicken long enough to get that golden brown color, but not so long that it dries out. For a 6.5 lb whole chicken, the total cooking time should be about 2 to 2 hours and 30 minutes. The right cooking time will depend on the size of your chicken, so be sure to check the packaging for instructions. 

Kitchen twine is an essential tool when roasting a whole chicken. It helps to keep the chicken together while it cooks, which ensures that it cooks evenly. You can use it to tie the legs together or to secure the wings to the body.

If you are looking to get a juicy chicken, you can try basting it with some melted butter or olive oil while it cooks. This will help to keep the chicken moist and flavorful, so much better than any bought rotisserie chicken. 

Serving Roasted Herb Chicken

When it comes to serving herb-roasted whole chicken, there are plenty of options to choose from. Whether you’re serving it for a family meal, a special occasion, or just want a delicious dinner, there’s no shortage of sides and accompaniments that pair perfectly with this dish.

One of my favorite ways to serve herb-roasted chicken is with roasted vegetables. Simply toss some veggies like carrots, potatoes, and onions with olive oil, salt, and pepper, and roast them in the oven alongside the chicken. The result is a hearty and flavorful meal that’s perfect for any occasion.

When it comes to the best way to serve herb-roasted chicken, I recommend carving the chicken at the table for a special touch. This allows everyone to see the beautiful golden skin and juicy meat, and makes for a memorable dining experience.

Overall, herb-roasted whole chicken is a versatile and delicious dish that’s perfect for any occasion. Whether you’re serving it with roasted vegetables as a side dish, using leftovers for next day sandwiches or soup, or carving it at the table for a special touch, this dish is sure to be a hit with your family and friends.

Frequently Asked Questions

What herbs taste best on chicken?

When it comes to seasoning a roasted chicken, I find that a combination of herbs works best. Some of my favorite herbs to use are rosemary, thyme, sage, and parsley. You can either use dried or fresh herbs, depending on what you have on hand. Fresh herbs tend to have a stronger flavor, so you may need to use less than if you were using dried herbs.

What spices bring out the flavor of chicken?

In addition to herbs, there are several spices that pair well with chicken. Some of my favorites include paprika, lemon zest, garlic powder, and onion powder. These spices help to bring out the natural flavor of the chicken and add some depth to the dish.

What’s the difference between roasting and baking a whole chicken?

Roasting and baking are essentially the same thing, but the term “roasting” is typically used when referring to cooking meat, while “baking” is used for bread, pastries, and other baked goods. When you roast a chicken, you typically cook it at a higher temperature (around 400-450°F) for a shorter amount of time, which helps to create a crispy skin.

Why is my roast chicken not crispy?

If your roast chicken isn’t crispy, there are a few possible reasons why. One reason could be that the chicken wasn’t dried off well enough before roasting. Another reason could be that the oven temperature wasn’t high enough. Finally, if you covered the chicken with foil while roasting, this can also prevent the skin from crisping up.

What is the secret to crispy chicken skin?

The secret to crispy chicken skin is to make sure the skin is completely dry before roasting, and to cook the chicken at a high temperature. You can also try rubbing the skin with some oil or butter before roasting to help it crisp up. Finally, if you want extra-crispy skin, you can try broiling the chicken for the last few minutes of cooking to really crisp up the skin.

Looking for more Roasted Chicken Recipes? Try these:

Juicy Herb Roasted Chicken

Juicy Herb Roasted Chicken

Recipe by Adore Foods
5.0 from 57 votes

This whole chicken is roasted with a honey, apple cider, and herb butter rub that gives it a sweet, flavorful, crisp skin. Stuffed with sweet honeycrisp apple slices, minced garlic, and sprigs of sage and thyme. Serve this with a simple and sweet honey, apple, and herb sauce and your favorite sides like mashed potatoes and gravy!

Course: MainCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 
Resting Time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Honey Apple Herb Butter Rub
  • 1/2 cup 1/2 unsalted butter, softened to room temperature

  • 1/3 cup 1/3 honey

  • 3 tbsp 3 apple cider OR apple juice

  • 1 tbsp 1 fresh thyme, minced

  • 1 tbsp 1 fresh sage, minced

  • Chicken
  • 6.5 lb 6.5 whole chicken, giblets removed

  • 1 1 honeycrisp apple, cored and cut into wedges

  • 6 cloves 6 garlic, minced

  • 2 sprigs 2 thyme

  • 2 sprigs 2 sage

  • Salt and pepper to taste

  • Honey Apple Sauce
  • 3/4 cup 3/4 apple cider

  • 1/4 tsp 1/4 dijon mustard

  • 1 tbsp 1 honey

  • 1/4 tsp 1/4 fresh thyme, minced

  • 1/4 tsp 1/4 fresh sage, minced

  • 2 tbsp 2 water

  • 2 tsp 2 cornstarch

  • 2 tbsp 2 unsalted butter

Directions

  • In a medium bowl, mix together the butter, honey, apple cider, and minced herbs. You can use a fork to mash it all together. Set aside. (Make sure the butter is softened but not melted. We want to be able to put the softened butter under the chicken skin. It is fine if the apple cider does not fully incorporate into the mixture.)
  • Preheat oven to 425℉. Place the chicken on the wire rack in the center of your roasting pan and pat it dry with a paper towel. Season all over with salt and pepper.
  • Insert your fingers under the skin at the neck and gently loosen it from the body being careful not to tear all the way through. Take about 2 tablespoons of the butter mixture and place it under the skin. You can massage the top of the chicken to move the butter under the skin around so that it is in an even layer. Take another 2 tablespoons of the butter mixture and rub it all around the chicken and inside the cavity.
  • Stuff the cavity with apple wedges, minced garlic, and a few sprigs each of the thyme and sage. Use some baking twine to tie the legs together. Then fold the wings upward and tuck it under the bird. Season all over with salt and pepper to taste. Bake for 25 minutes at 425℉.
  • Remove from the oven and baste it with the butter mixture. If you don’t have a baster, you can just use a spoon. Reduce the oven to 350℉ and return to the oven to bake for about another hour and a half to two hours, basting every 30-45 minutes. Even if you choose to not baste the chicken with the remaining mixture, at least check on it every 30-45 minutes to ensure it does not burn. A 6.5 lb whole chicken should cook for about 2 to 2 hours and 30 minutes total. If the chicken is browning too much, loosely tent it with aluminum foil. The chicken is done cooking when the thickest part of the breast meat measures 165℉ and when piercing into the thigh, the juices run clear.
  • When the chicken has finished baking, remove from the oven and allow to rest for 30 minutes in the pan and loosely tent it with aluminum foil.
  • In the meantime, you can prepare the sauce. In a small saucepan over high heat, mix together the apple cider, dijon mustard, honey, and herbs and bring it to a boil. Boil for 10-15 minutes on high, whisking occasionally, until the liquid is reduced to almost half the amount. In a ramekin, mix the cornstarch with 2-3 tablespoons of water to make a slurry. Then add it into the saucepan with the apple cider mixture and whisk until incorporated. Continue to boil for 2-3 minutes until the sauce reaches desired thickness. Remove from the heat and mix in 2 tablespoons of butter.
  • Slice and serve the chicken with the apple honey sauce and your favorite sides. Enjoy!

Notes

  • Trussing the chicken by tying its legs together and tucking in the wings will allow for more even cooking. Closing the legs will help prevent the breast meat from drying out. Tucking the wings will help it from overcooking and burning.
  • Stuffing the bird’s cavity with apple wedges, garlic, and herbs will add more flavor to the meat. Stuffing it also helps to lift the breast up and make it look more plump.
  • The honey browns the chicken quickly so make sure to check on it every 30-45 minutes so you can tent it with aluminum foil and avoid overbrowning.
  • If you cannot wait, you can cut the resting time short. Keep in mind that if you do not allow it to rest, many of the juices will seep out when slicing. Resting for the full 30 minutes or even an hour will allow much of those juices to seep back into the chicken giving you a moist, tender, juicy, and flavorful meat.