Anyone can make this Easy Herb Spiced Roasted Chicken. Roast two chickens and use the extras for meals throughout the week.
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?
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).
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.
Easy Herb Spiced Roasted Chicken
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
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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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Oh this roast chicken is calling my name. I can so see this served with garlic mashed potatoes. Beautiful.
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.
This chicken sounds so good and even better for leftovers!!!
Thanks Katie – I agree, leftover roast chicken is the best!
A fuss free and delicious roasted chicken recipe, Jeanette.
This roast chicken looks so perfect!
Thank you Emanuelle!
sounds like dinner!
Herb roasted chicken is always good! Then you have the bones to make some chicken stock!
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.
Great idea Gwen – I’ve done that before but not recently.
Good tip about saving the bones for broth!
That’s my favorite part Sylvie – I freeze them too if I don’t have time to make the stock.
This looks amazing and so easy! I need to embrace roasted chickens instead of running away from them!
This is super easy Julie – once you try it, you’ll want to roast your own chickens instead of buying them from the supermarket 😉
These look roasted to perfection Jeanette 🙂 Love the sound of this easy fuss-free method of roasting the chicken – they both turned out beautifully!
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.
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!
This was a first for me. Super easy and delicious! Thank you! Bonus, there are plenty of leftovers.
Susan, so glad you tried this recipe and had leftovers – yah!