Baked Chicken With Herbs


Baked chicken with herbs is a delicious dish that is lower in fat, and very easy to make. It’s baked in the oven, so it’s great for using the oven on a hot summer day. It doesn’t require marination or frying, which makes it quick to prepare, and results in moist and tasty chicken every time.

Herb-and-Lemon-Roasted Chicken

This roast chicken is foolproof and fantastic. Plus, it’s versatile enough for a weeknight dinner or weekend dinner party


Herb-and-Lemon-Roasted Chicken

Recipe Summary


1 hr 30 mins


30 mins




Ingredient Checklist

  • 2 tablespoons unsalted butter, softened
  • 5 garlic cloves, 1 minced
  • 1/2 teaspoon minced rosemary plus 2 rosemary sprigs
  • 1/2 teaspoon minced thyme plus 2 thyme sprigs
  • 1/2 teaspoon finely grated lemon zest
  • Salt and freshly ground pepper
  • One 4-pound chicken, at room temperature
  • 1 large onion, cut into 8 wedges
  • 1 lemon, cut crosswise into 8 rounds
  • 1/2 cup chicken stock or low-sodium broth


Instructions Checklist

  • Step 1Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
  • Step 2Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
  • Step 3Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
  • Step 4Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
  • Step 5Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and pass the chunky jus at the table.


Ridiculously easy and foolproof herb baked chicken drumsticks. Seasoned perfectly with a mixture of dried herbs and baked until golden crisp on the outside and melt in your mouth tender inside.


Want an easy weeknight dinner that you can throw together in minutes with very little cleanup?

This herb baked chicken is your answer!

These baked chicken drumsticks with garlic and herbs come together super easy, require basically no cleanup, and taste ridiculously good.


The secret to best tasting herb chicken drumsticks is all in the herb rub. The dry mix of herbs and spices adds a unique zing to the chicken with just the right amount of heat and flavor.

You’ll need dried oreganogarlic powderonion powderdried basilcayenne peppersalt, and pepper.

Most of these spices you might already have on hand and if you don’t feel free to substitute with what you have.


Make the herb rub: In a small bowl, whisk together the dried oregano, garlic powder, onion powder, dried basil, cayenne pepper, salt, and pepper.

Toss chicken with oil: Pat dry the chicken drumsticks lightly with a paper towel and pour olive oil over the chicken. Using your hands, toss the chicken to coat with oil.

Toss with herb rub: Sprinkle the herb rub over the chicken and toss to coat with the seasoning making sure each piece is evenly coated.

Bake: Arrange the drumsticks on a prepared baking sheet lined with parchment paper. Bake for 30 minutes in a preheated 375 F oven. Then flip the drumsticks and bake for 25-30 minutes more.


Simply cut into the thickest part of the chicken drumstick and if the juices run clear, the chicken is fully cooked. If the juices are red or have a pinkish color, cook the chicken a little longer.

Another good indication that the chicken is done is if the chicken meat easily pulls away from the bone.


Yes! Feel free to use bone-in, skin-on chicken thighs, or a mixture of drumsticks and thighs together. Bone-in thighs bake similar to drumsticks.

If you choose to use the rub on other cuts of chicken, simply adjust the bake time accordingly.

Perfect Herb Roasted Chicken

How to make Perfect Herb Roasted Chicken. This is a recipe everyone should have in their collection!

How to make Perfect Herb Roasted Chicken. This is a recipe everyone should have in their collection!

How to make Perfect Herb Roasted Chicken. This is a recipe everyone should have in their collection!

This Perfect Herb Roasted Chicken is sponsored by Peapod.  All opinions are 100% mine.

Say the words “comfort food” and what comes to mind? Maybe a hearty stew? Or a cheesy pasta dish? Or how about a sweet and delicious baked apple bread?

For me, a Perfect Herb Roasted Chicken is my idea of the absolute best comfort food! There’s nothing better than the aroma of a tender, juicy chicken roasting in the oven – and the anticipation of enjoying a delicious family dinner. Better yet – cooking a Perfect Herb Roasted Chicken is actually very easy to do.

We start by mixing a variety of fresh herbs, garlic and seasonings in some softened room-temperature butter.

Then, place a large roasting chicken in a pan on a bed of onions, carrots, celery stalks and lemon rind. You’ll also want to place a few of the vegetables and poultry herbs inside the cavity of the chicken. Next, spread the herb and butter mixture over and under the skin of the chicken. Then insert a meat thermometer into the breast of the bird before roasting in the oven until perfectly golden, juicy and tender.

We ordered everything to make this delicious recipe from Peapod’s grocery delivery service.

Right from the comfort of your own home, you can order thousands of grocery items, as well as other kitchen items such as roasting pans, meat thermometers, kitchen twine and more. Then –  arrange delivery to your home when it is most convenient for you.

Perfect Herb Roasted Chicken

Yield: 4-6 servings 1x

PREP: 30 minutesCOOK: 2 hoursTOTAL: 2 hours 30 minutes



1 large roasting chicken (approximately 9 pounds)

1 stick (1/2 cup) unsalted butter, softened to room temperature

¼ cup finely chopped fresh herbs (rosemary, sage, thyme and parsley or poultry blend) plus some additional stems of fresh herbs to place in chicken cavity

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon garlic, finely minced

½ of a large onion, cut into quarter-inch vertical slices

2 medium carrots, peeled and sliced

2 celery stalks sliced (include celery leaves)

Rind of one lemon (just use a peeler to peel off pieces of outer rind)

Water as needed


Remove giblets from chicken cavity and save for another recipe or discard. Rinse the chicken with cold running water and pat completely dry with paper towels.

Place the softened butter in a medium bowl and add the fresh chopped herbs, salt, pepper and garlic and stir to combine.

Preheat the oven to 375 degrees F.

Place most of the vegetables in the bottom of a roasting pan and place a flat rack over them. Reserve a few of the vegetables for the chicken cavity.

Set the chicken onto the rack and place the few reserved vegetables along with a few sprigs of fresh herbs into the cavity. Place a few lemon rinds in there as well and spread the remaining rinds around the outside of the chicken. Do not over fill the cavity. (You want just enough to add flavor; too stuffed and the inside will not fully cook.)

Tuck the wing tips under the chicken.

Use your fingers to separate the skin from the meat but be gentle leaving the skin intact and not ripped. Use an upside down long spoon to reach the back. Also run your fingers around each thigh and leg as far as you can reach to separate the skin from the meat.

Use a spoon to spoon half the butter mixture under the skin, using your fingers and the spoon to spread evenly.

Spread the remaining butter over the top of the chicken covering all skin.

Using kitchen twine, tie the ends of both legs together tightly.

Place a probe thermometer into the thickest part of the chicken and set the alarm temperature for 160 degrees F.

Roast for 45 minutes uncovered then add two cups of water to the pan under the chicken. The water is not placed in at the beginning so the skin crisps first before adding moisture.

Throughout the remaining roasting time, if the water evaporates, add a cup more at a time so the bottom of the pan does not burn.

The total cooking time will be about two hours. If the chicken gets too browned before reaching 160 degrees, loosely tent with foil.

Once at 160, remove from the oven, leave the probe in, loosely tent with foil and let rest 20 minutes. While it rests, the temperature should rise to slightly above 165 degrees F which is the USDA’s recommended cooking temperature of cooked chicken.

After twenty minutes, remove probe and foil and begin carving.

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