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April 13, 2018 by Brandi

Oven Roasted Herb Rubbed Whole Chicken

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This simple recipe for oven roasted herb rubbed whole chicken results in extra crispy skin and tender, juicy meat that your whole family will love making it the perfect entree for dinner.
This post, Oven Roasted Herb Rubbed Whole Chicken, may contain affiliate links. This means if you make a purchase through one of these links, Penguins in Pink will receive a commission at no additional cost to you. Penguins in Pink is an Amazon Associate site.

Oven Roasted Herb Rubbed Whole Chicken is a family favorite. I make it usually about once a month. The herb chicken combines the crispiness of my basic oven roasted whole chicken with the extra flavors of rosemary, thyme, and oregano. By salting the chicken and letting it sit overnight, the skin gets really crispy while the chicken itself stays juicy.

Oven Roasted Herb Rubbed Whole Chicken
This simple recipe for oven roasted herb rubbed whole chicken results in extra crispy skin and tender, juicy meat that your whole family will love making it the perfect entree for dinner.

To make things easier when making this chicken it is best to get a small bowl for the salt. That way your yucky chicken covered hands don’t contaminate your salt container. You should also have a bowl for the olive oil and herb mix the next day too. I also leave the hot water running so that as soon as I finish rubbing the herbs all over the chicken I can wash my hands.

Ingredients:
  • 1 (4-5 pound) whole chicken, neck and giblets removed
  • 2 TBSP olive oil
  • 1 TBSP Fine sea salt
  • 2 TBSP dried rosemary
  • 1 TBSP Ground black pepper
  • 2 TBSP dried thyme
  • 2 TBSP dried oregano
Directions:
  1. The night before, place the chicken in a dish, cover the it in salt, cover with plastic wrap, and refrigerate.
  2. Remove the chicken from the fridge and let the chicken sit at room temperature for 30 minutes before roasting.
  3. Heat the oven to 425°F and arrange a rack in the middle.
  4. In a small bowl, combine rosemary, thyme, oregano, salt, and black pepper.
  5. Drain the liquid off the chicken and wash the salt off of it.
  6. Place the chicken on a cutting board and pat it dry with paper towels.
  7. Cut off and discard any extra fat hanging around the body cavity.
  8. Drizzle the olive oil on the chicken and rub it all over the skin.
  9. Generously rub the inside and outside of the chicken with the herb mixture.
  10. Place the chicken breast-side up in a large dish.
  11. Roast the chicken in the oven for 30 minutes.
  12. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.
  13. Remove the chicken from the oven and place on a cutting board.
  14. Let the chicken rest about 15 to 20 minutes before carving.
This simple recipe for oven roasted herb rubbed whole chicken results in extra crispy skin and tender, juicy meat that your whole family will love making it the perfect entree for dinner.

Oven roasted herb rubbed whole chicken is amazing served with rice pilaf and stemmed broccoli.

Tips:
  • After the chicken cools, pick the remaining meat off the bones.
  • Save the bones in the freezer to make homemade chicken stock.
  • Saving the bones really helps cut the cost of making chicken stock.
  • Package the remaining meat it into quart bags and freeze or store in fridge.

We use the herb rubbed whole chicken on top of salads, in a sandwich, or on a plate for the girls’ lunch. I also use it to make stir fries, chicken and spinach soup, and alfredos super quick. Having the chicken already cooked makes throwing together a weeknight dinner as easy as pie.

The crispy oven roasted chicken skin is so tasty that it rarely makes it through dinner let alone the bone-picking process. We eat it up.

What’s your favorite use for oven roasted herb rubbed whole chicken?

Have a great day!

Brandi

This post may or may not contain referral links. Please read my disclosure policy here.

Oven Roasted Herb Rubbed Whole Chicken

Print this recipe
Brandi
April 13, 2018
by Brandi
Category From My Kitchen
This simple recipe for oven roasted herb rubbed whole chicken results in extra crispy skin and tender, juicy meat that your whole family will love making it the perfect entree for dinner.
Persons
5
Cook Time
1 hour, 20 minutes
Total Time
1 hour, 20 minutes
This simple recipe for oven roasted herb rubbed whole chicken results in extra crispy skin and tender, juicy meat that your whole family will love making it the perfect entree for dinner.

Notes

Tips: After the chicken cools, pick the remaining meat off the bones. Save the bones in the freezer to make homemade chicken stock. Saving the bones really helps cut the cost of making chicken stock. Package the remaining meat it into quart bags and freeze or store in fridge.

Ingredients

  • 1 (4-5 pound) whole chicken, neck and giblets removed
  • 2 TBSP olive oil
  • 1 TBSP Fine sea salt
  • 1 TBSP Ground black pepper
  • 2 TBSP dried rosemary
  • 2 TBSP dried thyme
  • 2 TBSP dried oregano

Instructions

  1. The night before, place the chicken in a dish, cover the it in salt, cover with plastic wrap, and refrigerate.
  2. Remove the chicken from the fridge and let the chicken sit at room temperature for 30 minutes before roasting.
  3. Heat the oven to 425°F and arrange a rack in the middle.
  4. In a small bowl, combine rosemary, thyme, oregano, salt, and black pepper.
  5. Drain the liquid off the chicken and wash the salt off of it.
  6. Place the chicken on a cutting board and pat it dry with paper towels.
  7. Cut off and discard any extra fat hanging around the body cavity.
  8. Drizzle the olive oil on the chicken and rub it all over the skin.
  9. Generously rub the inside and outside of the chicken with the herb mixture.
  10. Place the chicken breast-side up in a large dish.
  11. Roast the chicken in the oven for 30 minutes.
  12. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.
  13. Remove the chicken from the oven and place on a cutting board.
  14. Let the chicken rest about 15 to 20 minutes before carving.

Tags

Chicken,
Dairy Free,
Dinner,
Egg Free,
Freezer Friendly,
Gluten Free,
Keto Friendly,
Lunch,
Main Dish,
Money saver,
Recipe,
THM Friendly
© 2021 This recipe originally appeared on www.penguinsinpink.com

Looking for more main dishes? then check out my Recipes: Main Dishes board on Pinterest!

This simple recipe for oven roasted herb rubbed whole chicken results in extra crispy skin and tender, juicy meat that your whole family will love making it the perfect entree for dinner.
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