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
- Preheat oven to 450°.
- Stir together all the dried ingredients. (You can absolutely substitute for fresh ingredients instead).
- After you have washed and dried the chicken, gently loosen the skin from the chicken.
- Rub the whole chicken lightly with some olive oil, including under the skin.
- Rub herb mixture evenly under and over the skin.
- Place chicken in an oven safe pan and cook for 30 minutes at 450°F.
- 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.
- Allow the chicken to rest 5-10 minutes before serving.