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Easy Herb Spiced Roasted Chicken Recipe

February 24, 2014 by Jeanette 20 Comments

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Anyone can make this Easy Herb Spiced Roasted Chicken. Roast two chickens and use the extras for meals throughout the week.
Easy Greek Herbed Roast Chicken
They say you know a great chef from their roasted chicken. For years, I was intimidated at the thought of roasting my own chicken and resorted to buying rotisserie chickens from the supermarket. After all, a properly roasted chicken needs to be tied properly, and basted during the roasting process right?

East Herb Spiced Roasted Chicken

Well, today, I’m sharing my lazy roasted chicken recipe. Anyone can make this. If you can turn on an oven, you can make roast chicken. The two biggest advantages of roasting your own chicken are: (1) you can choose your favorite herbs and seasonings, and (2) you can enjoy organic roast chicken at a fraction of the cost that you would pay at the supermarket (if you can even find one), and make a healthier, low-sodium roasted chicken.

Costco sells organic whole chickens in a two-pack, so I usually roast one chicken and freeze the other. However, the same amount of work and oven time is needed for two chickens, so it makes sense to just roast both at the same time. Try using two different seasonings, one on each chicken. Here, I used Greek seasoning on one, and Turkish seasoning on the other (Penzey’s has some great herb and spice mixes).
Easy Herb Spiced Roasted Chicken
Serve one chicken for dinner the night you make it and de-bone the other one. The meat can be frozen or reserved for another night (enchiladas, tacos, Triple Cheese Chicken Pasta Bake, fried rice, burrito bowls  and sesame noodles are all great ways to use extra roasted chicken).

And don’t throw away the bones – the biggest bonus of making your own roasted chicken is the chicken broth that can be made from the chicken carcass. Even better, if you use organic chicken, you can make your own organic chicken broth. Just toss the bones in a big pot and fill with water, carrots, celery, onion, bay leaf and a few whole peppercorns; simmer for an hour or two and freeze for later.

Print

Easy Herb Spiced Roasted Chicken

Use your favorite herb or spice mix. I love Penzey's different spice combinations. Serve one chicken and debone and save the other to use in salads, casseroles, soups, tacos, or enchiladas. Don't throw away the carcass or bones - make an easy chicken broth by simmering the bones in a pot of water with carrots, celery, onion, a bay leaf and a few black peppercorns. Strain and freeze for later use.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 -10

Ingredients

  • 2 organic fryer chickens 3 1/2 - 4 pounds each
  • 2 tablespoons olive oil
  • 2-3 tablespoons favorite herb mix such as Greek, Italian, Fines Herbes, Herbes de Provence, Turkish Seasoning

Instructions

  1. Preheat oven to 400 degrees. Rub chicken with olive oil. Sprinkle herb mix all over chicken. Place on foil lined baking tray. Roast chicken for one hour to one hour and fifteen minutes, until drumstick moves easily when wiggled. Let chicken rest 10-15 minutes before cutting.

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Filed Under: chicken, Clean Eating, dairy-free, Dinner, gluten-free, healthy choices, main courses Tagged With: easiest roast chicken, easy dinner idea, easy roast chicken, homemade roasted chicken

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Comments

  1. angela@spinachtiger says

    February 24, 2014 at 10:16 am

    Oh this roast chicken is calling my name. I can so see this served with garlic mashed potatoes. Beautiful.

    Reply
    • Jeanette says

      February 25, 2014 at 7:54 am

      Thanks Angela – yes, roasted chicken is so easy and versatile – you can enjoy this so many ways and garlic mashed potatoes sounds like pure comfort food.

      Reply
  2. katie says

    February 24, 2014 at 11:38 am

    This chicken sounds so good and even better for leftovers!!!

    Reply
    • Jeanette says

      February 25, 2014 at 7:55 am

      Thanks Katie – I agree, leftover roast chicken is the best!

      Reply
  3. Angie@Angie's Recipes says

    February 24, 2014 at 2:02 pm

    A fuss free and delicious roasted chicken recipe, Jeanette.

    Reply
  4. Emanuelle @Manu's Kitchen says

    February 24, 2014 at 5:06 pm

    This roast chicken looks so perfect!

    Reply
    • Jeanette says

      February 25, 2014 at 7:56 am

      Thank you Emanuelle!

      Reply
  5. alison @ Ingredients, Inc. says

    February 25, 2014 at 8:10 am

    sounds like dinner!

    Reply
  6. Kevin @ Closet Cooking says

    February 25, 2014 at 9:13 am

    Herb roasted chicken is always good! Then you have the bones to make some chicken stock!

    Reply
  7. Gwen @simplyhealthyfamily says

    February 25, 2014 at 11:49 am

    I buy mine from Costco too, Colmans 😉 I have to hide the second one or my boys would devour both! I’ll have to look into Penzy’s I’m in need of some more good spice mixes. What do you think about roasting them upside down? I’ve done that to my turkes & the juices rundown and sit in the breast so it super moist.

    Reply
    • Jeanette says

      March 3, 2014 at 10:39 pm

      Great idea Gwen – I’ve done that before but not recently.

      Reply
  8. Sylvie | Gourmande in the Kitchen says

    February 26, 2014 at 4:16 am

    Good tip about saving the bones for broth!

    Reply
    • Jeanette says

      March 3, 2014 at 10:44 pm

      That’s my favorite part Sylvie – I freeze them too if I don’t have time to make the stock.

      Reply
  9. Julie @ Julie's Eats & Treats says

    February 26, 2014 at 3:20 pm

    This looks amazing and so easy! I need to embrace roasted chickens instead of running away from them!

    Reply
    • Jeanette says

      March 3, 2014 at 10:42 pm

      This is super easy Julie – once you try it, you’ll want to roast your own chickens instead of buying them from the supermarket 😉

      Reply
  10. Kelly says

    February 28, 2014 at 7:11 am

    These look roasted to perfection Jeanette 🙂 Love the sound of this easy fuss-free method of roasting the chicken – they both turned out beautifully!

    Reply
    • Jeanette says

      February 28, 2014 at 8:10 am

      Thanks Kelly – this is so easy! I used to baste my chicken, turn it, etc., but now I just do it the lazy way and it still turns out great as long as I don’t overcook it.

      Reply
  11. David @ CookingChat says

    March 1, 2014 at 8:22 am

    Great looking bird! I like to rub my roast chicken (including a little under the skin) with a little garlic herb butter. Your version looks very tasty!

    Reply
  12. Susan says

    March 3, 2014 at 8:53 pm

    This was a first for me. Super easy and delicious! Thank you! Bonus, there are plenty of leftovers.

    Reply
    • Jeanette says

      March 3, 2014 at 10:29 pm

      Susan, so glad you tried this recipe and had leftovers – yah!

      Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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