Herb Roasted Chicken

The ultimate recipe for a juicy, golden-brown bird

Even though roast chicken is a simple dish, there's a surprisingly large room for error—so we've perfected the technique, ensuring you get juicy meat and crisp skin every time.

After brining overnight, roast the chicken at 400° for a super-golden bird. While cooking, be diligent about basting—it's key to prevent burning. However, everyone's oven is different, so if you do see one area of the chicken getting dark faster than others, rotate the bird.

And when you present that showstopping bird tableside, you're going to want to know how to carve it gracefully. So we made a video to show you how.

To learn more, read "TT Culinary Institute: Roast Chicken."

Recipe from the Tasting Table Test Kitchen

Herb Roasted Chicken
4.4 from 50 ratings
Brined then smothered in butter, this simple roast chicken is a game changer.
Prep Time
15
minutes
Cook Time
55
minutes
Servings
4
to 6 servings
Total time: 70 minutes
Ingredients
  • :::For the Brine:8 cups water, divided:::
  • ½ cup kosher salt
  • ¼ cup honey
  • ¼ cup sugar
  • 1 tablespoon whole black peppercorns
  • 3 thyme sprigs
  • 2 bay leaves
  • 2 garlic cloves
  • 1 yellow onion, quartered
  • 1 lemon, halved
  • One 3-to-4-pound chicken
  • :::For the Roasted Chicken:4 tablespoons unsalted butter, softened:::
  • 1 tablespoon salt
  • 2 teaspoons thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest
  • 1 garlic clove, grated
Directions
  1. Brine the chicken: In a large pot, combine 2 cups of water with the salt, honey, sugar, peppercorns, thyme, bay leaves, garlic, onion and lemon. Bring to a boil and cook until the salt and sugar dissolve, 2 to 3 minutes. Remove from the heat and add the remaining 6 cups of water. Let cool completely, then add the chicken, submerging entirely. Refrigerate overnight.
  2. The next day, preheat the oven to 400°. In a medium bowl, mix together the butter, salt, thyme, pepper, lemon zest and garlic until smooth. Set aside.
  3. Remove the chicken from the brine and pat dry with paper towels (this step is essential for getting crisp skin). Transfer the chicken to a roasting pan. Rub the chicken completely with the butter mixture, lifting the skin off the breasts to coat underneath.
  4. Roast, basting every 15 minutes, until the chicken is golden brown and reaches an internal temperature of 165°, 55 to 60 minutes. Let rest for 10 minutes, then carve.
Nutrition
Calories per Serving 482
Total Fat 27.3 g
Saturated Fat 7.8 g
Trans Fat 0.2 g
Cholesterol 134.9 mg
Total Carbohydrates 24.9 g
Dietary Fiber 1.4 g
Total Sugars 21.1 g
Sodium 750.9 mg
Protein 34.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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