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herb roasted whole chicken on a nest of greens on a plate beside a fork and knife

Herb Roasted Whole Chicken

A simple, comforting dinner with sweet potatoes and onions that feeds us all week.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 4-5 lbs
  • 3 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • thyme
  • rosemary
  • oregano
  • 1 large onion sliced
  • 2-3 large sweet potatoes chopped
Optional
  • fresh herbs or garlic cloves for the pan

Equipment

  • 1 Roasting pan or large cast-iron skillet
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Meat thermometer (recommended)
  • 1 Mixing bowl (for vegetables)

Method
 

  1. Preheat the oven to 425 F
  2. Pat the chicken dry and rub generously with olive oil, salt, black pepper and dried herbs.
  3. Place chicken breast-side up in a roasting pan or cast-iron skillet.
  4. Toss sweet potatoes and onions with olive oil and a pinch of salt.
  5. arrange vegetables around the chicken
  6. Roast uncovered for about 1 hour and 15 minutes, or until the thickest part of chicken reaches 165 F.
  7. Remove from the oven and let rest for 10-15 minutes before carving.

Notes

No tricks. No perfection required
  • If the chicken browns too quickly, loosely tent with foil during the last 15 minutes.
  • Save the bones for homemade broth.
  • Leftovers are perfect for tacos, soup, salads, or sandwiches.