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Easy Roast Chicken with Fresh Herbs

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Donna Urso

My Favorite Roast Chicken Recipe for Cozy Fall Evenings

When the air turns crisp and the evenings arrive a little earlier, I find myself turning back to comforting, oven-baked meals. One of my all-time favorites is roast chicken. It’s simple to prepare, yet it fills the house with the most inviting aroma and delivers a meal that feels both homey and special.

A roasted chicken in a baking dish with legs tied with twine.

This is my go-to roast chicken recipe — one you'll return to again and again when you want a meal that’s flavorful, satisfying, and just a little indulgent. With just a few pantry staples, plus optional fresh herbs, you’ll have a chicken that’s crispy on the outside, juicy on the inside, and completely irresistible.

Jump to Recipe

Why This Roast Chicken Works

  • Simple but flavorful – Olive oil, garlic powder, salt, and pepper bring out the best in the chicken.

  • Seasoned inside and out – Adding seasoning under the skin makes all the difference.

  • Flexible – Use fresh herbs, garlic, or citrus if you have them, or keep it pared down and simple.

  • Perfect for leftovers – Slice for sandwiches, shred into soups, or enjoy cold with a salad.


Ingredients

  • 1 whole chicken, approximately 5 pounds

  • 2 tablespoons olive oil

  • 2 tablespoons kosher salt

  • 2 teaspoons black pepper

  • 1 teaspoon garlic powder

  • 1 Tablespoon Italian seasoning 

  • 1 Tablespoon minced fresh rosemary (optional)

  • Optional additions for extra flavor:

    • A bunch of fresh parsley and rosemary (left on the stems)

    • 1 whole onion, cut into chunks

    • 1 carrot cut into chunks

    • 1 stalk of celery, cut into chunks

    • 4–6 whole garlic cloves

Instructions

  1. Preheat the oven to 375°F.

  2. Remove the giblets. Rinse the chicken with cool water and pat it dry.

  3. Place the chicken in a roasting pan.

  4. Mix together the salt, pepper, Italian seasoning (or rosemary), and garlic powder.

  5. Rub the olive oil all over the chicken.

  6. Season the inside of the chicken with about half the seasoning mixture. Stuff the cavity with parsley, rosemary, onion chunks, and garlic cloves (if using).

  7. Loosen the skin over the breast and legs by gently sliding your fingers underneath. Spread about ½ teaspoon of the seasoning mixture under the skin — this step takes the flavor to the next level.

  8. Rub the remaining seasoning over the outside of the chicken.

  9. Tie the legs together with kitchen twine.

  10. Place the chicken in the oven and roast until the internal temperature reaches 185°F in the thickest part of the thigh. Begin checking after one hour. I like my chicken falling off the bone.

  11. Baste the chicken occasionally while it roasts for extra crispness and flavor.

  12. Remove from the oven and cover loosely with foil. Let the chicken rest for 15–20 minutes before carving.

Tips for the Juiciest Roast Chicken

  • Loosen the skin and season– Getting a little seasoning under the skin makes every bite flavorful.

  • Baste often – Spoon pan juices over the chicken a few times as it roasts.

  • Use a thermometer – It takes the guesswork out of knowing when your chicken is done.

  • Rest before carving – This step locks in the juices.

Serving Suggestions

This roast chicken pairs beautifully with simple sides:

  • Roasted vegetables (try carrots, potatoes, or Brussels sprouts)

  • Creamy mashed potatoes or my Creamy Cauliflower Mash

  • A crisp green salad

And don’t forget: save the bones and carcass to make a homemade chicken stock. Nothing goes to waste, and you’ll have a flavorful base for soups all season long.

Try my minestrone soup recipe. You'll love it!

Frequently Asked Questions

Can I use different seasonings?
Yes! This recipe is very flexible. For a different flavor, you can swap Italian seasoning for dried thyme, sage, or even smoked paprika.

What if I don’t have fresh herbs?
No problem. The basic recipe with olive oil, garlic powder, salt, and pepper is still delicious. The extras just add a little more depth.

How do I know when my chicken is done?
Use a meat thermometer. Insert it into the thickest part of the thigh, without touching the bone. The temperature should reach 185°F for fully cooked chicken.

How do I store leftovers?
Cooled chicken can be stored in an airtight container in the refrigerator for up to 4 days. Leftovers can also be frozen for up to 3 months.

What can I do with leftovers?
Leftover chicken is perfect for soups, casseroles, chicken salad, or simply sliced into sandwiches.

Final Thoughts

Roast chicken is the kind of meal that feels timeless — cozy, comforting, and always welcome at the table. With this recipe, you’ll get perfectly seasoned meat, crispy skin, and a dish that works for both a casual weeknight dinner and a special Sunday meal.


My Favorite Roast Chicken with Fresh Herbs

chicken dinner, baked chicken, how to roast chicken
dinner
American
Yield: 6 servings
Author: Donna Urso
Easy Oven Roasted Chicken with Fresh Herbs

Easy Oven Roasted Chicken with Fresh Herbs

A simple, flavorful recipe for perfect oven-roasted chicken every time.

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

Ingredients

Instructions

  1. Preheat oven to 375 degrees F.
  2. Remove the giblets. Rinse the chicken with cool water and pat it dry.
  3. Place the chicken in your roasting pan.
  4. Mix together the salt, pepper, Italian seasoning, and garlic powder.
  5. Rub the olive oil all over the chicken. Season the inside of the chicken with approximately half of the seasoning mixture and stuff with the sprigs of parsley and rosemary, chunks of onion and 4-6 whole garlic cloves.
  6. Now comes the key step. Run your fingers under the skin on the breast and legs to loosen.
  7. Spread approximately 1/2 tsp of the seasoning mixture under the loosened skin. Placing seasoning under the skin really makes a difference on the deliciousness scale.
  8. Rub the rest of the seasoning over the outside of the chicken. Tie the legs of the chicken together with kitchen twine.
  9. Place the chicken in the preheated oven and roast until the internal temperature is 185 degrees F.
  10. Baste the chicken occasionally while it roasts. Begin checking the internal temperature of the chicken after one hour.
  11. Cover the chicken with foil and let it rest for 15-20 minutes before serving.

Notes

Cooking time seems to vary greatly from bird to bird, how much you stuff in the cavity, or how long your chicken has sat out of the refrigerator before roasting.

Start checking the temperature using a meat thermometer around 90 minutes of cooking.

Recommended Products

Turkey Baster

Knife Set

Roasting Pan

Nutrition Facts

Calories

321

Fat (grams)

24 g

Sat. Fat (grams)

6 g

Carbs (grams)

2 g

Fiber (grams)

1 g

Net carbs

1 g

Sugar (grams)

0 g

Protein (grams)

24 g

Sodium (milligrams)

1253 mg

Cholesterol (grams)

95 mg

Nutrional information is approximate.

Similar Recipes

Crispy Oven-Fried Boneless Chicken Thighs

Weeknight Chicken Parmesan

Oven Roasted Chicken

https://www.justonedonna.com/2016/11/how-to-make-perfect-roasted-chicken.html
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