Herb Roasted Whole Chicken
The picture shows two roasted whole chickens. This recipe is for one chicken, but you can double the amount of seasonings if you want to make two chickens!
Servings Prep Time
4-6Servings 30Minutes
Cook Time
1-1.5Hours
Servings Prep Time
4-6Servings 30Minutes
Cook Time
1-1.5Hours
Ingredients
  • 3 pound whole chicken
  • 1tablespoon olive oil
  • 1/4teaspoon salt
  • 1/8teaspoon ground black pepper
  • 1/2teaspoon thyme, dried
  • 1/4teaspoon sage, dried, ground
  • 1/2tablespoon parsley, dried
  • 2 bay leaves
  • 1/2 lemon, quartered
Instructions
  1. Preheat your oven to 375°F and gather your ingredients.
  2. Combine the dried thyme, sage, and parsley in a small mixing bowl.
  3. Remove the chicken from the package and remove the giblets. If you have a great go-to recipe for using giblets, let me know in the comments below!
  4. Place the chicken, breast up, in a roasting pan. If you do not have a roasting pan, you can use a large, oven safe glass baking pan and arrange whole carrots or other vegetable under the chicken in order to raise it up and keep it from burning.
  5. Rub olive oil onto the skin of the chicken and inside the cavity.
  6. Rub the salt, pepper, and herb mixture onto the skin and inside the chicken.
  7. Place two bay leaves inside the chicken cavity.
  8. Squeeze the lemon quarters into the cavity and place the squeezed lemon inside. Your chicken is now ready for the oven!
  9. Bake the chicken until a thermometer inserted into the thigh reads 165°F, about 1-1.5 hours. Basting every 30 minutes using the drippings will help keep the chicken moist. Cooking times will vary depending on your oven and chicken size, so check sooner rather than later!
  10. Once fully cooked, remove the chicken and let it rest for 15 minutes.
  11. Carve and enjoy your juicy and impressive chicken dinner!
Recipe Notes

If you are not on the low FODMAP elimination diet and are able to eat onions or garlic, feel free to use them in your rub.