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Herb Roasted Chicken

Sandi Gaertner
A deliciously easy roasted herb chicken with tangerine slices. The whole family will love this flavorful chicken dinner.
5 from 25 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Meal Recipes
Cuisine American
Servings 6 people
Calories 376 kcal


  • 4 pound whole chicken
  • 3 tablespoons butter
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1 tablespoon sage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cloves garlic minced
  • 1 tangerine sliced


  • Preheat the oven to 375º F.
  • Add chopped herbs, melted butter, minced garlic, salt and pepper in a bowl. Mix well.
  • Make small cuts to open the skin under the chicken breast. (You can also do this for the legs if you like.)
  • Stuff some butter herb mixture in both and rub along under the skin. Rub the extra all over the outside of the chicken.
  • Slice the tangerine and add slices under the skin.
  • Bake for one hour, or until the meat registers 165º F with a meat thermometer.
  • Serve hot.


  1. You can use any size whole chicken, just note a larger chicken will take longer to bake.
  2. You can use fresh herbs or dried, I definitely think the fresh herbs add a lot more flavor.
  3. Bake in a 12-inch cast-iron pan, a roasting pan, or a 9x13 pan.
  4. To make gravy, add your pan drippings to a saucepan. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and some leftover herbs. Simmer on low heat for 15-20 minutes. Put 2 tablespoons potato starch or tapioca starch into a small bowl, add 1/4 cup of the gravy, and whisk. Pour it into the gravy pot and whisk.
  5. Serve hot.
  6. This herb-roasted chicken will keep up to 4 days in the refrigerator, or put in a ziplock freezer bag and freeze it. It will keep up to 4 months in the freezer.


Serving: 1gCalories: 376kcalCarbohydrates: 3gProtein: 27gFat: 28gSaturated Fat: 10gCholesterol: 124mgSodium: 540mgPotassium: 312mgFiber: 1gSugar: 2gVitamin A: 564IUVitamin C: 9mgCalcium: 40mgIron: 2mg
Keyword herb roasted chicken, skillet herb chicken
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