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Flavorful Spring Herb Roasted Chicken with Crispy Skin

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A juicy, aromatic roast chicken infused with fresh thyme, rosemary, and parsley, featuring perfectly crisp skin and a fresh spring herb flavor. Easy to prepare and perfect for any occasion.

Ingredients

Scale
  • 1 whole chicken (4 to 5 pounds / 1.8 to 2.3 kg), free-range or organic
  • A few sprigs fresh thyme
  • 2 to 3 sprigs fresh rosemary
  • A handful fresh parsley
  • 4 to 5 garlic cloves, smashed
  • 4 tablespoons (60 grams) unsalted butter, softened
  • 2 tablespoons (30 ml) olive oil
  • 1 lemon, halved
  • About 1 teaspoon sea salt (preferably flaky salt)
  • Freshly ground black pepper, to taste
  • Optional: pinch of smoked paprika or crushed red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken dry inside and out with paper towels to ensure crispy skin.
  3. Mix 3 tablespoons of softened butter with chopped thyme, rosemary, parsley, salt, pepper, and optional paprika.
  4. Gently loosen the skin over the chicken breast and legs without tearing it. Spread half the herb butter underneath the skin for deep flavor.
  5. Rub the remaining herb butter all over the chicken’s exterior.
  6. Stuff the cavity with lemon halves, garlic cloves, and a few herb sprigs.
  7. Truss the chicken legs together with kitchen twine.
  8. Place the chicken breast-side up in your roasting pan or skillet. Drizzle with olive oil and sprinkle with salt and pepper.
  9. Roast the chicken for about 15 minutes per pound (approximately 60-75 minutes for 4-5 lbs). Halfway through, baste the chicken with pan juices.
  10. Check doneness with a meat thermometer inserted into the thickest part of the thigh; it should read 165°F (74°C).
  11. Remove the chicken from the oven and let it rest for 10-15 minutes to allow juices to redistribute.
  12. Carve and serve. If skin is not crispy enough, broil for 2-3 minutes watching closely to avoid burning.

Notes

Dry the chicken skin thoroughly before seasoning to ensure crispiness. Get the herb butter under the skin for maximum flavor infusion. Let the chicken rest after roasting to keep it juicy. Baste every 20 minutes to maintain moisture. If skin isn’t crispy enough, broil briefly at the end.

Nutrition

Keywords: roast chicken, crispy skin, spring herbs, thyme, rosemary, parsley, easy dinner, whole chicken, herb roasted chicken

Find it online: https://blairrecipes.com/flavorful-spring-herb-roasted-chicken-recipe-easy-crispy-skin-perfection/