Oven Roasted Chicken

Golden oven-roasted chicken seasoned with aromatic herbs and spices, roasted until the skin is beautifully crisp and the meat remains tender and juicy. A timeless comfort dish that delivers rich savory flavor, irresistible aromas, and satisfying simplicity in every bite.

Ingredients

• whole roasting chicken  ·  1 
• Kosher salt  ·  1 tablespoon 
• Herbies Pepper Black ASTA, ground  ·  1 teaspoon 
• Herbies Thyme Leaves, rubbed  ·  1 tablespoon 
• lemon, halved  ·  1 
• Herbies Garlic Powder Granulated  ·  1 teaspoon 
• butter, melted  ·  2 tablespoons 
• onion, thickly sliced  ·  1 
• chicken stock  ·  1 cup 
• all-purpose flour  ·  2 tablespoons 

Instructions

This is a classic roast chicken generously seasoned with herbs, garlic, and spices, then roasted until the skin becomes deeply golden and crisp while the meat stays moist and succulent. Pan juices develop throughout cooking, creating a naturally flavorful finishing sauce.

The goal is a balance of crispy skin, tender meat, and rich roasted flavors that pair effortlessly with potatoes, seasonal vegetables, or a simple salad. The finished dish feels both comforting and elegant, showcasing the timeless appeal of a perfectly roasted chicken.

1. Pre heat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a roasting pan just large enough to hold it.
2. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both lemon halves and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
3. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. (See Tip for cooking instructions if you'd like to also roast potatoes and carrots with the chicken.)
4. Roast the chicken for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
5. Remove all the fat from the bottom of the roasting pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan.
6. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
7. Slice the chicken onto a platter and serve immediately with the warm gravy.

Jenny's Tip: - If you want to roast vegetables with the chicken, add 8 whole new red potatoes and 4 carrots, cut diagonally into quarters, to the onions. Place the chicken on top of the vegetables for roasting.