Alright, I’ve been back and forth about sharing this recipe during the holidays but here is what I ultimately decided, I get so many comments and emails that many of you don’t like or are afraid of turkey for Thanksgiving and Christmas, which is why our Herb Roasted Turkey Breast recipe does so darn well this time of year. So, I guess I decided to hope that this perfect herb roasted chicken would help a few of you out that don’t bust out a turkey every year.
It does take a little time as you’re going to brine the chicken before cooking it, but while it’s doing its thing you can be doing other projects so it’s really not a big deal. The brine just helps to tenderize the meat and keep it juicy and moist unlike those dry birds you may have had at someone’s house. And the herb mixture is so easy anyone can do it. Just make sure that when you’re rubbing the meat with the herbs you are gentle with the skin so you don’t rip it at all.
And the sauce is truly the best part, but if you want to skip it I’ll forgive you for sure. You add butter at the end which really makes it silky and wonderful. A good sauce is easy to make but make sure you skim the fat off.
I like to pour the drippings through a mesh strainer and then skim the fat so it gets it really smooth and lovely. Really, this is one of my favorite roasted chicken recipes out there and it was originally adapted from Cooks Country so you know it will turn out perfect.
Is There a Difference Between Roasting and Baking?
Roasting refers to dry heat cooking that takes place in an oven.
Roasting and baking are essentially the same thing.
How Long Will Roasted Chicken Keep in the Frig?
It is safe to keep cooked chicken in the refrigerator for 3-4 days.
It can be frozen for 2-6 months.
What Temperature Should Chicken Reach Before Eating?
Poultry should be cooked to an internal temperature of 165 degrees.
Perfect Herb Roasted Chicken
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Perfect Herb Roasted Chicken
- 1 Whole Chicken rinsed and gizzards removed.
- 1/2 Cup Apple Cider
- 1/2 Cup Water or Chicken Broth
For the Brine
- 1 Gallon- 16 Cups Water
- 3/4 Cup Salt
For the Rub
- 1 Tablespoon Fresh Chopped Rosemary
- 2 Tablespoons Fresh Thyme *see note*
- 2 Teaspoons Minced Garlic
- 1 Handful about 3/4 Cup Fresh Parsley
- 1/4 Teaspoon Pepper
- 2 Tablespoons Olive Oil
For the Sauce
- 2 Teaspoons Corn Starch
- 2 Tablespoons Water
- 1/4 Cup Water
- 1 1/4 Cups Chicken Broth
- 2 Tablespoons Butter unsalted
For the Chicken
- In a large pot, add the water and salt, stirring to combine.
- Add the chicken and cover with a lid in the fridge for 4 hours up to overnight.
- Remove the chicken, discarding all liquid and pat the bird dry.
- In a blender or food processor, add the rosemary, thyme, garlic, parsley, and pepper.
- Process until a paste forms.
- Place 1 Teaspoon in a ziploc for the sauce.
- Place 2 tablespoons in a bowl for the outside rub and add the 2 tablespoons of oil, stirring to combine.
- With the remaining herbs, gently lift the skin by sliding your fingers under the openings at the head and tail of the bird and rub the herbs into the meat everywhere you can.
- Take the olive oil and herb mixture and rub all over the outside of the bird. You should have a little leftover which you can discard.
- Place the chicken on a platter or plate and cover with saran wrap.
- Allow to sit for 1-4 hours in the fridge.
- Heat the oven to 450 degrees and place the bird, breast side down in a v-rack roasting pan.
- Bake for 20-25 minutes, remove from the oven and flip, breast side up.
- Add apple cider and water (or broth) to the bottom of the roasting dish and bake for another 25-30 minutes or until a meat thermometer shows 170-175 degrees.
- Allow to rest on a cutting board for 20 minutes while you prepare the sauce. Do NOT discard juices in pan.
For the sauce
- Whisk the water and cornstarch in a small bowl.
- Pour the leftover juices and any chicken juices from the resting chicken in a tall skillet or saucepan, skimming off any fat in the process, about 1/2 cup plus a few tablespoons.
- Add additional water if you don't have enough juices.
- Add broth and 1/4 cup water and bring to a boil.
- Reduce the heat to a simmer until beginning to thicken, about 15 minutes.
- Whisk in the cornstarch mixture and simmer another 5 minutes.
- Add the herbs and butter and whisk to combine.
- Cook for 1-2 more minutes, season as needed and serve with poultry.