Oven-Roasted Chicken with Herb Blend

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A succulent oven-roasted chicken infused with a unique blend of four complementary herbs that elevate its flavor and aroma. This Mediterranean recipe, ready in about 90 minutes, pairs whole chicken, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Combine 1 tbsp rosemary, 1 tbsp thyme, 1 tbsp oregano, 1 tbsp sage, 4 cloves minced garlic, 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper in a small bowl to create the quaternary herb blend.
  2. Step 2: Pat dry the 4 lbs whole chicken and rub the herb blend thoroughly all over the skin and inside the cavity; place 1 quartered lemon inside the cavity.
  3. Step 3: Place the chicken breast side up in a roasting pan and roast for 1 hour and 15 minutes until the internal temperature reaches 165°F and the skin is golden brown and crisp.
  4. Step 4: Let the chicken rest for 10 minutes before carving to allow juices to redistribute.

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