Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This recipe comes from a set of recipe cards I purchased several years ago ---- Healthy Meals in Minutes. This is a simple, hard-to-beat way to roast chicken. The results are great everytime.

Ingredients Nutrition


  1. Preheat oven to 325.
  2. In a small bowl, combine oil, herbs and minced garlic. Mix well.
  3. Rinse chicken inside and out, removing bagged innards if present, and pat dry with paper towels.
  4. Gently loosen skin covering breast (usually can be done with your fingers) and rub some of the herb mixture underneath skin (using your fingers works best).
  5. Rub remaining herb mixture over skin.
  6. Place garlic cloves and lemon in cavity (I usually skip this part, but it does add to the flavor).
  7. Tuck wings under and, using kitchen twine, tie legs together.
  8. Sprinkle salt and pepper generously over chicken.
  9. Place chicken on roasting rack in a roasting pan (I've also used a 13 x 9 pan).
  10. Roast for one hour. Remove from oven and tilt chicken to release juices from cavity into pan.
  11. Baste with juices and return to oven. I usually supplement juices with chicken broth in order to have enough basting liquid.
  12. Roast until an instant-read meat thermometer inserted in thickest part of thigh registers 180 degrees, usually another hour or so. I usually test the breast as well to make sure it doesn't overcook past 170 degrees.
  13. While chicken is roasting, baste every 15 minutes. Add more chicken broth if necessary.
  14. Place chicken on a serving platter and let stand for 15 minutes. Carve and serve.