If you haven’t figured it out by now, I love a good roast chicken. It always ends up being used completely down to the bones, whether it’s using the leftovers for Chicken Bhurji or for a delicious Chicken Tortilla Soup or just using the bones to make Bone Broth. This recipe was inspired by a Herb Roasted Chicken that I would pick up for dinner when I wasn’t cooking as much. The aromas and flavor really come through beautifully.

Thyme is a Mediterranean herb with dietary, medicinal, and ornamental uses. The flowers, leaves, and oil of thyme have been used to treat a range of symptoms and complaints including diarrhea, stomach ache, arthritis, and sore throat. You can read more about the health benefits of thyme here.

  • 3 garlic cloves, minced
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 2 tsp dried parsley
  • 1 tsp dried sage
  • 1 tsp salt
  • 3/4 tsp ground pepper
  • 1 whole chicken, 3 – 4 lbs
  • Olive oil, as needed
  1. Preheat oven to 450°.
  2. Stir together all the dried ingredients. (You can absolutely substitute for fresh ingredients instead).
  3. After you have washed and dried the chicken, gently loosen the skin from the chicken.
  4. Rub the whole chicken lightly with some olive oil, including under the skin.
  5. Rub herb mixture evenly under and over the skin.
  6. Place chicken in an oven safe pan and cook for 30 minutes at 450°F.
  7. Baste and after that, reduce the temperature to 350°F and continue to roast for another 45 minutes or until a thermometer registers 165°F. Don’t forget to baste every 15-20 minutes.
  8. Allow the chicken to rest 5-10 minutes before serving.