Oven-Roasted Herb Chicken with Bitter Herb Dressing

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A savory oven-roasted chicken paired with a zesty bitter herb dressing, honoring the Passover tradition of eating bitter herbs to remember hardship. This Mediterranean-inspired Passover recipe, ready in about 90 minutes, pairs whole chicken, about 4 lbs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1 whole chicken, about 4 lbs
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 6 cups romaine lettuce leaves
• 2 tbsp horseradish, grated
• 2 tbsp lemon juice
• 2 tbsp olive oil (for dressing)
• 1/4 tsp salt (for dressing)
• 1/4 tsp black pepper (for dressing)

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Rub 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon chopped fresh rosemary, and 1 tablespoon chopped fresh thyme all over a 4-pound whole chicken.
2. Step 2: Place the chicken breast side up on a roasting pan and roast for 1 hour and 15 minutes, or until internal temperature reaches 165°F and skin is golden brown and crispy.
3. Step 3: While the chicken roasts, prepare the bitter herb dressing by whisking together 2 tablespoons grated horseradish, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
4. Step 4: Arrange 6 cups romaine lettuce leaves on a platter, drizzle with the bitter herb dressing just before serving, and carve the roasted chicken to serve alongside.