Step-by-Step Method

Prepare the Chicken

Preheat your oven to 375°F (190°C).

Pat the chicken dry with paper towels. This helps the skin crisp up during roasting.

Make the Herb Mixture

In a small bowl, combine the olive oil, salt, pepper, garlic, rosemary, and thyme. Mix well.

Based on my overall experience, fresh herbs elevate the flavors, but dried herbs work if fresh ones are unavailable.

Season the Chicken

Rub the herb mixture generously all over the chicken, ensuring every part is covered, including the cavity. This step enhances flavor and locks in moisture.

Squeeze one lemon half over the chicken, and place the other half inside the cavity for added aroma.

Place the quartered onion around the chicken in the roasting pan for extra flavor.

Roast the Chicken

Place the chicken in the preheated oven and roast for 1 hour, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

If you notice the skin browning too quickly, tent the chicken loosely with aluminum foil.

Rest the Chicken

Remove the chicken from the oven and let it rest for 10 minutes. Resting helps the juices redistribute, making each bite tender and flavorful.

Tips, Variations, and Substitutions

For a Lighter Option: Remove the skin before serving to reduce calories and fat.

Herb Substitutions: Experiment with basil or oregano for a different herb profile.

For Extra Crispiness: Baste the chicken with its own juices midway through cooking. This step adds moisture and a deeper golden color to the skin.

Vegetable Additions: Add carrots, potatoes, or parsnips around the chicken to roast simultaneously, absorbing all the delicious juices.

Dietary Needs:

Low-Sodium: Reduce salt to 1 tsp or use a salt-free herb blend.

Low-Fat: Use only 1-2 tbsp olive oil and skip the butter if normally added for extra richness.