Herb-Roasted Chicken

Teresa Malkemus


This is one of my we're "having company" meals. It makes a nice presentation at the table and taste wonderful.


★★★★★ 1 vote

20 Min
1 Hr 40 Min


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2 Tbsp
1 tsp
dried sage
1 clove
garlic, crushed
1/8 tsp
black pepper
whole chicken (about 3 to 3 1/2 lbs.)
1 tsp
dried rosemary
onion, peeled
2 c
chicken broth
new potatoes, parboiled
bell peppers, deseeded and cut into chunks
2 medium
zucchini, cut into chunks
red onion, sliced
1 Tbsp
olive oil

How to Make Herb-Roasted Chicken


  • 1Preheat oven to 375 degrees.
  • 2In a small bowl, combine butter, sage, garlic and pepper.
  • 3Carefully loosen the skin from the chicken breast, be careful not to tear it.
  • 4Spread 1/2 the herb mixture under the skin; rub the rest on top.
  • 5Sprinkle with rosemary.
  • 6Place onion in the chicken cavity and tie legs together with kitchen string.
  • 7Pace chicken on rack in a roasting pan and pour broth into pan.
  • 8Place lid on roasting pan or cover with foil and roast for 1 hour.
  • 9Meanwhile, place new potatoes, peppers, zucchini and onion slices on separate baking tray.
  • 10Uncover chicken and until juices run clear when meat is pierced, about 45 minutes longer.
  • 11Drizzle vegetables with oil and then roast along side the chicken for 35 to 45 minutes until cooked and crisp around the edges.
  • 12Transfer chicken to a serving platter and let stand 15 minutes before serving.
  • 13Arrange vegetable around chicken on the serving platter.

Printable Recipe Card

About Herb-Roasted Chicken

Course/Dish: Chicken, Roasts
Main Ingredient: Chicken
Regional Style: American

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