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Roasted Chicken with Herbs

Serves 4


  • 1 whole chicken (4 to 5 pounds), preferably organic
  • 4 to 5 sprigs fresh herbs (such as thyme, oregano, sage, and rosemary, or preferred combination)
  • 1/2 lemon, cut in half
  • 3 garlic cloves, smashed
  • 1-2 handfuls fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper


  • Preheat oven to 450 degrees.  Remove giblets from the inside of the chicken and place the chicken in a roasting or cast iron pan.
  • Stuff the cavity of the chicken with the lemon, garlic, and parsley.
  • Brush the entire chicken with olive oil and then sprinkle with sea salt and ground pepper.
  • Finely mince the fresh herbs.  If possible, reserve a sprig or two.  Cover the whole chicken with the minced herbs and place breast side up in the roasting pan.
  • *Note – for added convenience and to save time, substitute dried herbs above.
  • Take any remaining sprigs of fresh herbs that will fit and stuff inside the chicken.  Pull the skin to cover the opening.
  • Cook for 1 hour, or until a thermometer inserted in the inner thigh reads 165 degrees and the juices run clear.

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