This is the ultimate herb chicken roast that delivers on flavor, aroma and juices that will leave you wanting more!
Can you say melt in your mouth chicken roast? I promise you, this chicken is juicy, oh so tender, flavorful and fragrantly delicious and it delivers on all of those, every single time! Save this recipe, PIN this recipe but make sure you have it because it's that roast that will win your entire family and friends over, time and time again!
Do you love buying a rotisserie chicken? You swear they are the best? Do yourself a favor and try this chicken recipe and then do me a favor and come back and let me know how good it was because that's how sure I am of this recipe!
If you love the fragrance of good food cooking on a lazy weekend and you have time to make a roast then this spice and herb chicken roast is an absolute must. As a matter of fact it's one of those chicken recipes that everyone should have because it will never fail to impress.
The Best Roast Chicken
Soft and tender chicken roast with crispy skin, it's amazing and honestly I would know because I've been perfecting this recipe for years! My daughters when growing up would have friends over (all the time) and everyone would go on about my chicken roast but you know you always think they just young, they just hungry 🙂 anything but to believe that your chicken roast was that good. Crazy I know right? Over the years I have maybe tweaked it here and there but I always stick the same thing, because it works.
I love how simple a chicken roast can be in terms of salt & pepper but I would be lying if I even tried to put that on the table. That is not who we are at all, we are all about the intensity, full of flavor kind of food so this chicken is a perfect example of what is expected on our table and what you can expect from this herb chicken roast.
Ingredients
The most basic ingredients and they give the most succulent herb chicken roast!
- Chicken
- Fresh garlic
- Seasoning
- Fresh herbs
- Garlic
- Lemon
- Dry white wine
- Butter for under the skin with the herbs & oil
- Vegetables if you are making a gravy after the roast
How to Roast Chicken in the Oven
Simple steps to tender, juicy chicken roast.
- 30 minutes before roasting - take your chicken out the fridge.
- Remove the giblets if any, rinse and use a clean kitchen cloth to pat dry
- Make sure the oven is preheated.
- Mix the herbs with oil - rosemary and flat Italian parsley, no need to cut the stems
- Season
- Add the garlic cloves into the chicken cavity and have some minced garlic to rub over the chicken (optional)
- Baste at least once halfway through the roasting time and definitely let it rest that's the secret to the juices!
I like to make sure that the chicken is 'properly dressed' before roasting so use all the spice, herb and olive oil mix by ensuring that its all over the chicken properly. Even pour it into the cavity if you have any left over, this maximizes the taste and I told you, we're all about intense flavor.
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How Long to Roast Chicken
Make sure the oven is preheated and the chicken will roast for the first 50 to 60 minutes also depending on the weight. These chickens weighed 1.2kg and 1.3kg respectively and baked for 50 minutes, a further 20 minutes with the heat dropped and then 10 minutes to rest. You can be sure that you're going to eat whatever is on your plate 🙂
How to Make a Vegetable Trivet
- Place the washed, and roughly chopped vegetables at the bottom of the oven tray.
- Add water, wine or stock or a combination of these.
- Feel free to add lightly pressed whole garlic and herbs like rosemary and thyme
- The meat (or fish) goes over the vegetables to cook
The vegetables at the bottom of the tray (trivet) create a base or 'bed' for the chicken to rest over and they also make a great gravy too! There's really nothing to making the gravy if you like it as long as you have a few vegetables for the oven tray.
- Onions
- Leek
- Carrots
- Garlic
- Celery leaves or stems
- Lemon
There are many options how you can roast the chicken. Without any veggies, using foil as a base to collect the drippings or you can use vegetables as in this recipe. This is what I know for sure, the liquid (any) whether you add it in the beginning or halfway through will add incredible flavor and juices to any chicken roast!
Chicken Spices and Herbs
Is it hot because of the spices used?
No it is definitely not hot. This is a spice and herb chicken not a chili chicken (although that might be good too :). Whenever you say spice some people may think 'hot' but there's a difference and this is not hot.
What to Serve With Roast Chicken
- The best Buttery Mashed Potatoes, Instant Pot or these Crispy Baked Hasselback Potatoes and for a side dish that's going to give you crispy bits and crunchy edges? Baked Smashed Potatoes
- Brown Sugar Glazed Carrots Stovetop
- Roasted Vegetables
- Bok Choy Fennel Salad
- Potato Salad
- Pesto Pasta Salad
- Mediterranean Salad
More Chicken Recipes
⭐Last Step: Please leave a review and rating, I love hearing from you!
Herb Chicken Roast
Ingredients
- 1.3 kg whole chicken
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh parsley
- 2 Tsps Smell & Taste CHICKEN SPICE 13 SPICE
- ¼ cup olive oil
- 1 teaspoon Smell & Taste SALT & PEPPER Seasoning or to taste
- 1 teaspoon Smell and Taste GARLIC & HERB
- 1 fresh lemon
- 4 fresh garlic cloves pressed and peeled
- 2 tbsps butter unsalted and not melted
- crushed garlic for finishing touches if using
Vegetables
- 2 onions peeled and roughly chopped
- 1 carrot washed, peeled and roughly chopped
- celery leaves chopped
- 1 leek roughly chopped
- ½ cup white wine if using otherwise water not added in the beginning of cooking
Instructions
- This recipe is based on an already clean chicken. One without giblets etc.
- Take the chicken out the fridge 30 minutes before.
- Slightly crush the rosemary and parsley in a mortar & pestle (or roughly chop on a board). Add these herbs and spices: Smell & Taste CHICKEN SPICE (13 SPICE) Smell & Taste SALT & PEPPER Smell and Taste GARLIC & HERB Add the oil and mix. Set aside.
- Heat the oven to 220 degrees Celsius and set the rack in the middle of the oven.
- Clean the veggies, roughly chop and place into a roasting pan. Set aside.
- Rinse and pat dry the chicken.
- Use a teaspoon to scoop the oil and and herb mix and push it under the skin onto the chicken breasts. If you gently pull on the skin and pull it toward you without lifting it won't tear. Make sure that the chicken is properly coated with the spice and herb mix, use your clean hands or a baking brush to cover the entire chicken.
- Use the back of a knife to give the garlic cloves a press before adding them to the cavity of the chicken followed by ½ fresh lemon.
- Use kitchen twine to tie the legs.
- Slide a the unsalted butter under the skin.
- Tuck the wing tips under the chicken for even cooking time or they burn before the chicken is cooked otherwise protect them with a little foil.
- Once your chicken is prepped and looking beautiful if you have any herb mix left over you can pour it over the chicken if not you can drizzle a bit of olive oil or leave it as is,
- Place the chicken over the prepared vegetables in the oven tray and bake for 50 minutes. Take the tray out and use a spoon to scoop any drippings in the pan to baste the chicken. You may have to hold the pan at a slant to get the juices. Add the wine (or water) from a corner so it goes onto the veggies and not onto the chicken. Return the chicken to the oven to continue roasting but this time drop the heat to 180 degrees Celsius. Let the chicken continue cooking for another 20 minutes.
- Remove from the oven and let your chicken rest for 15 minutes. You simply must let it rest to get those juices and let is settle. Enjoy! Miranda, xoxo
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