Pioneer Woman's Herb Roasted Chicken Recipe

This is a Pioneer Woman recipe.  It is EASY to follow and delicious!  We've made this several times.  She has step by step instructions as well, so check out her original post here: Pioneer Woman recipe.

We also served this for Easter dinner one year, big hit!  But remember... the amount of time you cookk it depends on how big your bird is!!!

  • 3-4lb whole fryer chicken
  • 1 Tbsp fresh rosemary
  • 1 Tbsp fresh sage
  • 1 Tbsp fresh thyme
  • 2 Tbsp vegetable oil
  • 1 1/2 Tbsp kosher salt
  • 1 tsp freshly ground pepper
  • 1 lemon, halved
  • 1/4 yellow onion, roughly cut
  • 8 garlic pods, gently smashed

Preheat your oven to 450°.

Finely chop fresh herbs and combine in bowl.

Add kosher salt and freshly ground pepper. It HAS to be kosher salt... as the chicken is cooked, the herbs and salt are crusted onto the skin. The salt doesn't melt, so there are still these amazing little granules of salt that just melt on your tongue. DELISH!

Add the vegetable oil and mix well. It will be a pasty consistency.

Cut your lemon, onion and smash the garlic.

Wash your chicken off and remove the neck and innards. Pat the chicken dry after washing. Super important!! The herb paste won't stick unless the chicken is totally dry. We cooked our chicken on a roasting rack. We have not had much use for our roaster - but man, when you need it, it's perfect! Place the chicken on the rack and rub thoroughly, using all of the herb mixture. Make sure you rub under the wings and the drumsticks and the whole underside of the chicken.

Place the garlic cloves, onion and lemon halves inside the chicken.

You will need to pour about 3-4 cups of water in the bottom of your roasting pan before placing it in the oven, otherwise you will smoke out your oven from the burned drippings. The water will boil in the bottom of the pan and you will need to replenish it 1-2 times during the cooking process. We left ours in the oven for about 1 hour and 10 minutes. We did not need to tent our chicken, but if yours starts to brown too quickly or too much you can tent your chicken. Also, check out Ryan's tips about over cooking the legs, he shares a great idea. Here is the done deal:

We served this with garlic butter linguine (make linguine as directed, in a separate pot melt butter with chopped garlic, drain pasta and toss with butter, viola!). We also had a simple salad of red curly leaf lettuce and toppings of our choice. It was amazing!!

If you make this, let me know - it is SO easy and SO scrumptious! Reagan ate a ton and she is a PICKY eater!!


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