The Best Herb-Roasted Chicken

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 whole chicken roasted with a blend of rosemary, thyme, and garlic, yielding crispy skin and juicy meat. This American-inspired chicken recipe, ready in about 105 minutes, pairs whole chicken, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 30 min Cook: 75 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place a roasting pan with 2 stalks chopped celery, 1 chopped onion, and 2 peeled, sliced carrots on the bottom.
  2. Step 2: Pat the chicken dry with paper towels. In a small bowl, mix 3 tbsp olive oil, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 4 minced garlic cloves, 1.5 tsp salt, and 1 tsp black pepper. Rub the mixture all over the chicken, including under the skin.
  3. Step 3: Place the chicken on top of the vegetables, skin side up. Insert 1 halved lemon into the cavity of the chicken.
  4. Step 4: Roast for 1 hour 15 minutes, basting with pan juices every 20 minutes. Add 4 peeled, quartered potatoes around the chicken during the last 30 minutes of cooking.
  5. Step 5: The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Let rest for 10 minutes before carving.

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