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2.25 from 4 votes

Roasted Chicken

Roasted chicken is easy to make and a delicious way to feed your family or guests. Add some vegetables and you have a meal.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Servings: 4 servings
Calories: 621
Author: Lucy Brewer


  • 1 3-4 lb. chicken
  • 2 carrots, chopped into 1 inch pieces
  • 1 onion, chopped into 1 inch pieces
  • 2 stalks celery, chopped into 1 inch pieces
  • 2 tablespoons Herbes de Provence or Italian seasoning, divided
  • 2-3 tbsp olive oil
  • 1 lemon, halved
  • 6 stalks fresh thyme
  • 2 stalks fresh rosemary
  • 2 tbsp butter, melted
  • 1 head garlic, top sliced off
  • Salt
  • Pepper


  • Remove chicken from refrigerator 30 minutes before cooking and set aside.
  • Preheat oven to 475. Place carrots, onion, and celery in a shallow roasting pan and sprinkle with salt, pepper, and 1 tablespoon of Herbes de Provence. Drizzle olive oil over vegetables then toss with hands.
  • Remove giblets from chicken and pat chicken dry with paper towels. Place chicken on top of vegetables.
  • Squeeze lemon into cavity of chicken and then place lemon, thyme, and rosemary inside chicken. Tuck wing tips under chicken and tie legs together with kitchen twine.
  • Brush chicken with melted butter. Sprinkle chicken with salt, pepper and Herbes de Provence. Drizzle chicken with olive oil. Place garlic on top of vegetables next to chicken and drizzle garlic with olive oil. 
  • Place dish in oven and turn oven down to 425. Roast for twenty minutes, then flip chicken to breast-side down and roast another twenty minutes.
  • Turn chicken back to breast-side up, baste with pan juices and roast for another 50 minutes. Baste occasionally with pan juices.
  • Check for doneness and if done, remove chicken from oven and let rest for 15 minutes before carving. Leg should move freely and thigh juices should run clear. You can also use a thermometer to check--breast should be 180 and thigh 190.