Simple Roast Chicken With Herb Crust

Simple Roast Chicken With Herb Crust


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Even when planning a meal for two, you can still enjoy a whole roast chicken especially with this delicious herb crust. Just save the extra chicken for leftovers to enjoy all week long.

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Time needed

2 hour cooking

Serving Size / Yield

8 servings


  • 3 lb. roasting chicken
  • 4 Tbs. rosemary
  • 4 Tbs. thyme
  • 2 Tbs. chives
  • 1 lemon, sliced in half, zested and juiced
  • 1 Tbs. kosher salt
  • 1/4 C. olive oil
  • 1 C. chicken broth
  • Salt and pepper to taste

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Preheat oven to 450 degrees. Remove giblets from chicken. Rinse inside and outside and pat dry. In a small bowl, mix olive oil, herbs and seasonings. Brush under and over chicken. Place lemon into the cavity of the bird. Place about 1 Tbs. oil in bottom on roasting pan. Toss with salt and pepper to taste. Pour chicken broth. Place chicken on top.

Cook for 20 to 25 minutes or until the skin is browned. Cover with foil and reduce temperature to 350 degrees to cook for another hour and a half. Let it stand for a few minutes before cutting.

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