Herb-Roasted Chicken

READY IN: 2hrs 10mins
Recipe by elainegl

I got this recipe from a Better Homes & Garden "Low-Carb Cooking 2004" magazine. It's a family favorite and so easy. I mixed up a large batch of the herb blend and keep it in a shaker jar to save time. I added brining to the recipe since I always brine my chicken (it makes it so much better!) but you can omit that step. (Brining time is included in the prep. time.)

Top Review by The Amaze-Ing Me

This is embarrassing, but I made this back in 2008 and have made it a couple of times just never reviewed it! My DH LOVED it but since he's the main carnivore in the house I rarely make it for him. Here are my "private notes" I wrote back in '08: added c. 2tbsp butter to cavity with poultry seasoning, onion powder, and garlic powder sprinkled & a clove of garlic. Added onion/garlic powder to herb mix on exterior. baked 375 until browned then covered and lowered oven to 350

Ingredients Nutrition


  1. Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
  2. Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
  3. Remove chicken from bag and rinse under cold water. Pat chicken dry.
  4. Preheat oven to 375°F
  5. In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
  6. In another small bowl, melt butter. Add minced garlic to butter and mix together.
  7. Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
  8. Turn chicken over and repeat with remaining butter and herbs.
  9. Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
  10. Serve and enjoy!

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