Imagine a golden-brown roasted chicken so tender it practically falls off the bone, infused with aromatic herbs and a hint of zesty lemon that will make your taste buds dance with delight! This Herb Roasted Spring Chicken isn't just a meal—it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. Whether you're cooking for family, impressing guests, or simply treating yourself to a gourmet home-cooked meal, this recipe promises restaurant-quality results right in your own kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole spring chicken (about 4 lbs)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 lemon, halved
- 4 cloves garlic, minced
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking and helps the chicken remain juicy.
- Preheat the oven to 425°F (218°C). Position the oven rack in the center of the oven for optimal heat circulation.
- Pat the chicken dry thoroughly with paper towels. Removing excess moisture helps achieve crispy, golden-brown skin.
- In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a fragrant herb mixture.
- Gently loosen the skin of the chicken with your fingers, being careful not to tear it. Spread half of the herb mixture directly under the skin, ensuring even coverage.
- Rub the remaining herb mixture over the entire exterior of the chicken, including the legs and wings.
- Stuff the chicken cavity with the halved lemon, which will infuse the meat with citrus aromatics during roasting.
- Tie the chicken legs together with kitchen twine to ensure even cooking and maintain a compact shape.
- Place the chicken breast-side up in a roasting pan or cast-iron skillet. Use a rack if available to allow air circulation.
- Roast the chicken in the preheated oven for approximately 1 hour and 15-30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Baste the chicken with pan juices every 20-25 minutes to keep the meat moist and enhance flavor.
- Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring moist meat.
- Carve the chicken and serve hot, garnishing with additional fresh herbs if desired.
Tips
- Temperature is Key: Always let your chicken come to room temperature before roasting to ensure even cooking.
- Moisture Management: Pat the chicken completely dry to achieve that irresistibly crispy, golden skin.
- Herb Infusion Technique: Gently loosen the skin and spread herbs underneath for maximum flavor penetration.
- Basting Matters: Regular basting keeps the meat incredibly juicy and develops a rich, deep flavor.
- Rest and Relax: Never skip the resting period after cooking—it's crucial for redistributing those delicious juices.
- Invest in a Meat Thermometer: This is the most reliable way to ensure your chicken is perfectly cooked at 165°F.
- Optional Flavor Boost: Consider adding fresh herb sprigs to the roasting pan for extra aromatic complexity.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 1g
Protein: 38g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 120mg
