Herb Roasted Chicken

Succulent and juicy, my herb roasted chicken brings lots of flavor to the table, whether it's served as a casual meal or a part of a festive holiday spread. Prepared with parsley, sage, rosemary and thyme, plus garlic and lemon, this herb roasted chicken recipe comes with a balsamic cherry compote to serve on the side, and fills the kitchen with incredible aroma!

Roasted chicken, the ultimate comfort food for any occasion

Whether I'm looking to prepare a rustic and cozy meal on a weekday for my husband and I, or I'm craving a flavorful and delectable pick for our holiday table, a classic roasted chicken is always such a welcome option.

The beautiful thing about roasted chicken is that it's very simple to prepare and never too frilly, yet there's an elegance about it makes it easy to “dress up”, especially when served with a lovely side of veggies, or a colorful fruit compote for a burst of sweet-tangy flavor.

My herb roasted chicken is exactly the kind of meal I really enjoy preparing, because it's absolutely brimming with aroma and flavor from four fresh herbs—parsley, sage, rosemary and thyme (just like the Simon and Garfunkel lyric)—infusing the chicken with earthy flavor both under the skin as well as inside the cavity as it roasts.

With some lemon and garlic to round out the flavors, this herb roasted chicken has that deliciously golden, crispy skin we love, speckled with little flecks of herbs throughout. And that glossy and delicious balsamic and sour cherry compote is such a terrific accompaniment, bringing a pop red color to complement the green herbs, making this dish perfect for the holiday season, as well.

So whether you're looking for a simple roasted chicken recipe brimming with flavor to have on rotation as a casual meal any day of the week, or you're hungry for a simple yet colorful pick as part of your holiday table, this herb roasted chicken fits the bill, deliciously.

My recipe for herb roasted chicken

Just because roasted chicken is so simple and rustic doesn't mean that it should be boring. Actually, when done right, it's absolutely irresistible, needing only a few accompaniments to complete the picture.

Herbs, lemon and garlic are the perfect flavor partners for roasted chicken, and I love to create a really herby and earthy flavor by using parsley, sage, rosemary and thyme.

I like to use a good amount of herbs here, because I'm chopping up a portion of them to create a flavorful rub that goes between the skin and the meat of the chicken, as well as over the skin. I also use the herbs as a flavor “bouquet” that gets stuffed into the cavity as it roasts (along with the lemon and a head of garlic)—so flavorful!

This creates a well-seasoned chicken, and to complement those herby flavors, I love a sweet-tangy cherry compote to serve with the roasted chicken, made with sour cherries and a kiss of balsamic vinegar. It's very quick and easy to prepare, and offers great balance of flavor to the chicken.

Here's a sneak peek at my herb roasted chicken recipe: (or just jump to the full recipe...)

1. To get started, I prep my herbs to have ready to use both as part of the marinade that goes under the skin and over it, and have the herb bundle or “bouquet” ready to stuff into the cavity before roasting.
2. I pat my chicken dry and season the inside of the cavity, then gently run my fingers between the skin and meat to create separation. I carefully rub the herby marinade under the skin, and use any remaining to rub over top of the skin of the chicken, and season with more salt and pepper.
3. Then, I add a bundle of herbs into the cavity, along with lemon halves and a half of a garlic head.
4. I roast the chicken until its internal temp registers 165°,
5. While the chicken roasts, I prep my balsamic cherry compote, and keep warm.
6. When the chicken is done, I allow it to rest for 15 minutes. After resting, I pull the herbs, lemon and garlic out of the cavity.
7. When ready to serve, I place the chicken onto a serving platter, and stuff a fresh bundle of herbs into the cavity for pretty presentation (optional).
8. I carve the herb roasted chicken at the table (or you can carve and place the pieces onto the platter to serve, if you prefer), and serve with the balsamic-cherry compote on the side.

Recipe

Herb Roasted Chicken

by Ingrid Beer

Print Recipe

This herb roasted chicken with balsamic-cherry compote is a perfect casual meal, or a colorful part of your holiday spread!

Category: Entree
Cuisine: American

Yield: Serves 6

Nutrition Info: 556 calories (per serving, with compote)

Prep Time: 30 minutes
Cook time: 1 hour, 15 minutes
Total time: 1 hour, 45 minutes

Herb Roasted Chicken Ingredients:

• 1 (4 to 5 pound) roasting chicken, giblets removed, patted dry
• 1 bunch flat-leaf parsley, bottom stems trimmed, divided use
• 1 (⅔ ounce) package fresh sage, divided use
• 1 (⅔ ounce) package fresh rosemary, divided use
• 1 (⅔ ounce) package fresh thyme, divided use
• 2 cloves garlic pressed through garlic press
• 1 whole head garlic, cut in half horizontally
• Salt
• Cracked black pepper
• 2 tablespoons olive oil
• Lemon, cut in half

Balsamic Cherry Compote Ingredients:

• 1 (14.5 ounce) can natural, tart red cherries packed in water
• ¼ cup brown sugar
• 2 teaspoons balsamic vinegar
• 2 teaspoons corn starch

Preparation:

1. Begin by gathering and prepping all of your chicken ingredients according to the ingredients list above to have ready and organized for use.
2. Preheat the oven to 400°, and line a baking sheet with foil and a wire rack.
3. Take about 2 teaspoons worth of each of the parsley, sage, rosemary and thyme leaves, and very finely chop them, and then add them to a small bowl. Next, add to those the 2 pressed garlic cloves, a pinch of salt and black pepper, and the olive oil, and combine the herb mixture with your fingers or a fork. Set aside for a moment.
4. Next, liberally season the inside of the cavity of the chicken with salt and pepper, then place the chicken in front of you, breast-side up. Gently run your fingers between the skin and the breast meat, being careful to rip the skin (you just want to separate the skin from the breast meat as much as possible).
5. Then, take a pinch of the herb mixture, and gently add it in between the skin and the meat, pushing the herbs around to cover as much of the breast meat area as possible. Repeat with another pinch of the herb mixture, getting in as much as possible under the skin.
6. Take any remaining herb mixture you may have, and rub it in all over the outside of the chicken to give it extra aroma.
7. Next, bundle all of the remaining herbs in your hand, and set aside about half of that bundle to use as garnish for the finished chicken, and stuff the other half of the bundle of herbs into the cavity of the chicken, along with the two lemon halves and one half of the garlic head (you may need to stuff it in fairly tightly). Season the outside of the chicken with a couple of good pinches of salt and pepper.
8. Place the chicken on the wire rack set over the foil-lined baking sheet, and roast for about 1 hour 15 minutes to 1 ½ hours, or until the internal temperature registers 165° when inserted into the thickest part of the thigh.
9. While the chicken roasts, gather and prep all of your balsamic cherry compote ingredients according to the ingredients list above to have ready and organized for use.
10. To prepare the compote, our the entire contents of the can of cherries (including their liquid), into a sauce pan. Add in the remaining ingredients, and whisk them together to fully combine.
11. Place the sauce pan over high heat, and once the mixture comes to the boil, reduce the heat to low, or medium-low, and gently simmer the compote for 15 minutes, until thickened.
12. Allow to cool slightly, but keep warm.
13. Once the chicken has roasted, allow it to rest for about 15 minutes.
14. Then, pull the herbs out of the roasted chicken, along with the lemon and garlic half, and stuff the cavity with the reserved half of the bundle of herbs for a fresh presentation (you can even add a couple of fresh slices of lemon in, if desired).
15. Carve the chicken at the table, if desired (or, you can carve in the kitchen and place the pieces onto the platter), and serve with warm balsamic cherry compote on the side.

Tips & Tidbits for my herb roasted chicken recipe:

• 4 to 5 pound chicken, preferably organic: If you can, opt for organic chicken. Organic is not only healthier, but has much better flavor. Look for a bird that is roughly 4 to 5 pounds, plump, and smooth. And be sure to remove all of the giblets and neck pieces from the cavity before roasting.
• Four fresh herbs for earthy, deep flavor: The best combo of herbs here is the classic four herbs of parsley, sage, rosemary and thyme. You will need a couple of packages of the sage, rosemary and thyme, plus a large bunch of parsley. Part of the herbs will be chopped and mixed with olive oil, etc. to create a rub, and the rest will be part of the aromatic bouquet stuffed into the cavity during roasting.
• Allow the chicken to rest after roasting: I like to allow about 15 minutes for the roasted chicken to rest, to keep its juices from spilling out too much once carved. It also allows the meat to rest and relax a bit. Once the chicken has rested, you can place the entire bird onto a serving platter and carve table side, or carve in the kitchen, place the pieces onto a platter, and serve.

Hungry for more cozy recipes like this? Check out my recipe for Roasted Chicken Breasts, Chicken Pot Roast, Chicken Roulade with Apricot Whiskey Glaze, Sheet Pan Chicken Thighs, or even my recipe for Braised Chicken with Andouille Sausage!

Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!