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Classic Sunday Roast Chicken with Herbs

This classic Sunday Roast Chicken is a timeless family favorite, infused with the aromatic flavors of garlic, rosemary, and thyme. The bird is lovingly basted throughout the cooking process, resulting in juicy meat and crispy, golden skin. Perfectly seasoned with a blend of coarse and fine salts, this dish promises a memorable dining experience that captures the essence of a traditional Sunday dinner.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours 5 minutes
Course Dinner, Main Course
Cuisine French
Servings 4 servings
Calories 450 kcal

Equipment

  • Large roasting pan or gratin dish
  • Basting brush or large spoon
  • Aluminum foil
  • Kitchen twine (optional, for trussing)
  • Meat thermometer (recommended)

Ingredients
  

Meat

  • 1 whole Chicken 4 lbs / 1.8 kg, farm-raised, ready to cook

Produce

  • 3 cloves Garlic unpeeled
  • 1 sprig Fresh rosemary
  • 2 sprigs Fresh thyme

Dairy

  • 2 tablespoons Unsalted butter cut into small pieces [30g]

Oils & Vinegars

  • 2 tablespoons Sunflower oil or grape seed oil [30ml]

Baking & Spices

  • 1 teaspoon Coarse gray salt [6g]
  • 1/2 teaspoon Whole black peppercorns [2g]
  • to taste Fine salt and freshly ground black pepper

Instructions
 

Prepare the Chicken

  • Preheat the oven to 350°F (180°C).
  • Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.
  • Pat the chicken dry with paper towels, inside and out.
  • Gently crush the unpeeled garlic cloves with the flat side of a knife.
  • Stuff the chicken cavity with the crushed garlic cloves, rosemary sprig, and thyme sprigs.
  • Add 1 teaspoon of coarse gray salt and 1/2 teaspoon of whole black peppercorns to the cavity.
  • Truss the chicken if desired, to ensure even cooking.

Season and Prepare for Roasting

  • Generously season the outside of the chicken with fine salt and freshly ground black pepper.
  • Drizzle the sunflower or grape seed oil over the chicken, ensuring even coverage.
  • Place small pieces of butter on top of the chicken.
  • Position the chicken on its side in the roasting pan.

Roast the Chicken

  • Roast for 30 minutes, then baste with the pan juices.
  • Turn the chicken onto its other side, baste again, and roast for another 30 minutes.
  • Flip the chicken breast-side up, add 1/4 cup (60ml) of water to the pan, baste, and roast for a final 30 minutes.
  • Baste every 15 minutes during the entire cooking process.
  • The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), and the juices run clear.

Rest and Serve

  • Remove the chicken from the oven and transfer to a cutting board.
  • Tent loosely with aluminum foil and let rest for 15 minutes with the breast-side down to allow juices to redistribute.
  • Skim excess fat from the pan juices if desired.
  • Carve the chicken, starting with the legs, then the breast and wings.
  • Remove the herbs and garlic from the cavity before serving.
  • Serve immediately on a warm platter, spooning the pan juices over the meat.

Notes

This recipe stays true to the classic French method of roasting chicken while providing clear, detailed instructions for the best results. The addition of specific temperatures and visual cues ensures that even novice cooks can achieve a perfectly roasted chicken. The basting technique and resting period are crucial steps that contribute to the juiciness and flavor of the final dish.
Keyword Easy Roast, Herb Chicken, Roast Chicken, Sunday Dinner