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5 from 1 vote
Herb Roasted Chicken
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
 

Fall evenings plus this Roasted Chicken? Yes, please!

Course: dinner
Cuisine: American
Keyword: lemon sage roasted chicken
Servings: 5 servings
Calories: 464.83 kcal
Author: Stephanie
Ingredients
Chicken
  • 1 small whole chicken giblets removed
  • 2 lemons rinsed and dried
  • 2 tsp lemon zest
  • 3 cloves garlic minced
  • 2 tbsp oregano leaves fresh, chopped
  • 2 tbsp parsely fresh, chopped
  • 2 tbsp rosemary leaves fresh, chopped
  • 2 tbsp thyme leave fresh, chopped
  • 2 tbsp sage leaves chiffonade
  • 4 T butter very soft
  • 2 t salt
  • 1 t pepper
  • twine
  • 1/2 cup water
  • 1 onion cut in half
Herb Gravy
  • 3 T cornstarch
  • 1 cup water
  • salt
  • pepper
Instructions
  1. Prepare chicken by ensuring insides are removed. If not, remove them and discard. Rinse and pat dry chicken with paper towels. Separate skin from chicken meat by sliding your hand between layers to separate.
  2. Squeeze 2 of the 3 lemons into small bowl, add zest, garlic, herbs, butter, salt, and pepper.

  3. Preheat oven to 425 degrees.
  4. Use your hands to spread lemon herb butter between the skin and meat layers all throughout the chicken as well as over the top of the skin. Sprinkle with extra salt and pepper all over. Place lemon peels inside chicken cavity. Tie legs together with twine.

  5. Place chicken breast side up on roating rack in a roasting pan. Pour 1/2 c water into bottom of pan.

  6. Roast chicken about 1 hour. Turning over halfway with tongs. Skin should be golden brown and crispy. Remove from oven and let rest 20 minutes before cutting.

  7. To make Gravy, heat pan drippings in saucepan over low/medium heat to a simmer. Make a slurry of cornstarch and cold water by whisking together. Slowly whisk the cornstarch slurry into the pan drippings. Season with salt and pepper. Serve over mashed potatoes.

Recipe Notes

PRESSURE COOKER: Rub and prepare chicken as directed. Turn pressure cooker on and begin to heat inner pot. Add a little oil and heat oil in pot. Brown all sides of whole chicken in pot. Leave chicken in pot breast side down (if you have a rack, use it, if not, it'll be fine), add 2 c broth to bottom of pot, lock lid and cook on meat setting 6 minutes per pound. Natural release.

Nutrition Facts
Herb Roasted Chicken
Amount Per Serving (1 cup)
Calories 464.83 Calories from Fat 293
% Daily Value*
Fat 32.57g50%
Saturated Fat 12.51g78%
Cholesterol 138.34mg46%
Sodium 1124.41mg49%
Potassium 445.35mg13%
Carbohydrates 14.51g5%
Fiber 3.67g15%
Sugar 2.17g2%
Protein 29.79g60%
Vitamin A 732.45IU15%
Vitamin C 33.79mg41%
Calcium 105.73mg11%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.