Herb-Roasted Chicken


This is roasted chicken at its finest! Basil, sage, thyme, and lemon pepper add an abundance of flavor to this main dish. Try the chicken and vegetable variation to complete the meal.

Herb-Roasted Chicken
Photo: Peter Krumhardt
Prep Time:
20 mins
Roast Time:
1 hrs 15 mins
Stand Time:
10 mins
Total Time:
1 hrs 45 mins


  • 1 3.5-4 pound whole broiler chicken

  • 2 tablespoon butter or margarine, melted

  • 2 cloves garlic, minced

  • 1 teaspoon dried basil, crushed

  • ½ teaspoon ground sage

  • ½ teaspoon dried thyme, crushed

  • ¼ teaspoon salt

  • ¼ teaspoon lemon-pepper seasoning or ground black pepper


  1. Preheat oven to 375 degrees F. Rinse the inside of chicken; pat dry with paper towels. Skewer neck skin of chicken to back (see photo); tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush with melted butter; rub garlic over chicken.

  2. In a small bowl stir together basil, sage, thyme, salt, and lemon-pepper seasoning; rub onto chicken. If desired, insert a meat thermometer into center of an inside thigh muscle (see photo). (The thermometer should not touch bone.)

  3. Roast, uncovered, for 75 to 90 minutes or until drumsticks move easily in their sockets and chicken is no longer pink (180 degrees F). Remove chicken from oven. Cover; let stand for 10 minutes before carving. Makes 4 servings.

Herb-Roasted Chicken and Vegetables:

Before roasting chicken, in a large saucepan bring lightly salted water to boiling. Add 1 pound red potatoes, quartered (or halved, if small); 3 carrots, halved lengthwise and cut into 1-inch pieces; and 1 medium turnip, peeled and cut into 1-1/2-inch pieces. Add to boiling water. Return to boiling; reduce heat. Cover and simmer for 5 minutes; drain. Add drained vegetables and 1 medium onion, cut into 1-inch chunks, to the bottom of the roasting pan around chicken. Drizzle vegetables with 2 tablespoons melted butter or margarine and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Roast as directed above, stirring vegetables once or twice during roasting. To serve, place chicken on serving platter. Arrange vegetables on serving platter around chicken.Nutrition Facts per 4 ounces chicken + 2/3 cup vegetables: 799 cal., 51 g total fat (17 g sat. fat), 233 mg chol., 657 mg sodium, 28 g carbo., 4 g dietary fiber, 54 g protein.Daily Values: 119% vit. A, 50% vit. C, 9% calcium, 24% iron.Exchanges: 1 1/2 Starch, 7 Medium-Fat Meat, 1 Vegetable, 2 1/2 Fat

Nutrition Facts (per serving)

625 Calories
45g Fat
1g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 625
% Daily Value *
Total Fat 45g 58%
Saturated Fat 14g 70%
Cholesterol 217mg 72%
Sodium 408mg 18%
Total Carbohydrate 1g 0%
Protein 50g
Vitamin C 4.1mg 21%
Calcium 40.4mg 3%
Iron 2.5mg 14%
Potassium 427mg 9%
Folate, total 12.1mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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