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Herb Roasted Chicken

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Herb Roasted Chicken

Herb Roasted Chicken

Jessica Braider
For family gatherings or Sunday dinners, I sometimes roast a whole chicken because it seems a little more traditional than my usual chicken preparations. I love the flavors in this herb rub but you can substitute your favorite herbs and spices. Leaving the chicken uncovered gives the skin a chance to get nice and brown and a little crispy. “I know it's tempting to get a rotisserie chicken from the grocery store, but really, this was super simple and quick to get in the oven,” according to Scramble recipe tester Samantha McKenzie.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 1 yellow onion halved and sliced
  • 3 1/2 - 4 1/2 lbs. whole chicken or use 8 – 10 chicken pieces
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. dried rosemary or use fresh
  • 1 tsp. dried thyme or use 2 tsp. fresh
  • 1/2 tsp. dry mustard
  • 1/2 tsp. garlic powder
  • 3/4 tsp. salt


  • Preheat the oven to 450 degrees. Put the onions in a large roasting pan. Remove the giblets from inside the chicken, and put the chicken on top of the onions.
  • Pour the oil on the chicken and using your hands, rub it evenly over the bird. Combine the remaining ingredients in a small bowl, and pour and rub them evenly over the chicken.
  • Bake the chicken for a total of 1 hour – 75 minutes (check after 30 – 40 minutes, if using chicken pieces), until it is cooked through (the juices at the base of the thigh should run clear or an instant-read thermometer should measure 165 degrees Fahrenheit when inserted into the thickest part of the thigh without touching the bone).
  • Baste the chicken with the pan juices. If time allows, let the chicken rest for 10 - 15 minutes after removing it from the oven before cutting it. Serve it immediately, topped with the onions and pan juices, or carve and refrigerate it for up to 3 days.

Slow Cooker Directions:

  • Put the onions in the slow cooker. Rub the chicken with the oil and herbs as directed, and place it on top of the onions. Cook it on low for 6 - 8 hours, until the chicken is fully cooked and juices run clear. Optional: For a brown, crispy skin, take the chicken out of the slow cooker and place in a large roasting pan. Brown the chicken under the broiler for 4 - 5 minutes. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Halve and slice the onion, combine the spices, rub the oil and spices on the chicken and refrigerate, or fully prepare, carve, and refrigerate the chicken.
Scramble Flavor Booster: Slice a lemon and/or an apple in half and put it inside the cavity of the chicken before roasting.
Tip: If time allows, let the chicken sit on the counter for 20 – 30 minutes before cooking it. Taking the chill slightly off the chicken will help it to stay moister during the cooking process.
Nutritional Information Per Serving (% based upon daily values): Calories 269, Total Fat: 16g, 24.5%; Saturated Fat: 4g, 20.5%; Cholesterol: 44mg, 14.5%; Sodium: 493mg, 20%; Total Carbohydrate: 3g, 1%; Dietary Fiber: 1g, 2%; Sugar: 1g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Winter
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