This Herb Roast Chicken recipe from the Simple Cookbook is foolproof — perfect for Sunday meals or holiday gatherings. It’s marinated with garlic, herbs, lemon, and soy sauce, then roasted with potatoes and carrots for a hearty, flavorful dish. A silky homemade gravy from the pan drippings completes this classic comfort meal.
Herb Roast Chicken Recipe Guide
Ingredients
Chicken & Marinade
- 1 whole chicken
- 1 tbsp salt for rubbing, inside and out
- 1 tsp black pepper
- 1 head garlic peeled
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Zest of 1 lemon
- ½ lemon juiced (reserve the other half for garnish)
- 1 –2 tbsp soy sauce
- 1 small onion whole (for stuffing inside cavity)
- 2 tbsp olive oil
Vegetables
- 3 –4 potatoes quartered (par-boiled 10 minutes, skin on)
- 2 carrots peeled and chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Gravy
- Pan drippings from roast chicken
- 2 tbsp flour
- 2 tbsp butter
- 1 cup chicken stock
- Freshly ground black pepper
How to Cook
Prepare chicken:
Rub chicken inside and out with salt and black pepper.
Pound garlic, rosemary, oregano, lemon zest, olive oil, and salt into a paste.
Rub paste over chicken.
Squeeze lemon juice and add soy sauce. Stuff garlic, lemon half, and onion into cavity.
Let marinate at least 1 hour.
Truss chicken:
Cross the legs and tuck into slits near the cavity.
Tuck wings behind the back to secure.
Prepare vegetables:
Par-boil potatoes, then quarter them.
Peel carrots and chop.
Toss with olive oil, salt, and pepper.
Roast:
Arrange vegetables around chicken in roasting pan.
Drizzle more olive oil and sprinkle with pepper.
Roast at 180–200°C (350–400°F) for about 1 hour 10 minutes, until chicken is golden and cooked through.
Rest chicken:
Remove from oven. Let chicken rest 5–10 minutes before carving.
Make gravy:
Place roasting pan on stovetop. Add flour and scrape drippings.
Stir in butter and chicken stock. Whisk until smooth and thickened.
Strain for a silky gravy.
Serve:
Carve chicken, serve with roasted potatoes and carrots.
Pour over gravy and garnish with lemon wedges.
Pro Tips
Dry brining with salt before marinating helps the chicken absorb flavor deeply.
Always rest the chicken before slicing so juices redistribute.
Par-boiling potatoes ensures they cook through and crisp up nicely during roasting.
Add a splash of white wine to the gravy for extra depth.
Best Paired With
Fresh green salad with vinaigrette
Garlic bread or crusty baguette
A glass of white wine (Chardonnay or Sauvignon Blanc)
