The ROAST CHICKEN WITH HERBS is a great classic of traditional cooking: simple but always capable of winning you over with its inviting aroma and genuine flavor. In this version, the chicken is seasoned with an aromatic mix of Mediterranean herbs — such as rosemary, sage, bay leaf, thyme and marjoram — which enhance the meat, making it fragrant and juicy, with a golden, crispy skin.
Slow-roasted in the oven, it releases all its aroma, yielding a rustic, convivial dish perfect for Sunday dinner. Served with roasted potatoes or seasonal vegetables, roast chicken with herbs is a main course that smells like home, tradition and shared moments.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 28 oz whole chicken
- 1 clove garlic
- rosemary
- sage
- bay leaf
- thyme
- marjoram
- parsley
- to taste extra virgin olive oil
- 2.2 lbs potatoes
Steps
To prepare the roast chicken with herbs, the first thing to do is rinse, dry and finely chop the herbs and the garlic clove.
Take the chicken and pass it over the flame to singe any hairs and any remaining feather residues that haven’t been removed or are difficult to remove.
Rub the entire chicken with the olive oil, massaging the meat, then generously sprinkle every part with the herbs and season with salt.
Grease a baking dish and place the chicken in it.
Roast the herb-seasoned chicken in a conventional oven at 392°F for about one hour, until it is golden and crispy.
While the chicken is cooking, prepare the potatoes. Peel the potatoes using a vegetable peeler.
Then wash them and cut them into wedges or cubes (however you prefer) of medium size. Try to cut them roughly the same thickness so that they will all cook evenly in the oven.
Soak them for five minutes in plenty of water to remove some of the starch. Put the potatoes in a pot with water and parboil them for about 5 minutes.
Add the potatoes, well drained, to the baking dish with the chicken, season them, and continue cooking for another 30 minutes.
For the last 10 minutes switch the oven to the grill setting to make the chicken skin nice and golden and crispy.
Remove from the oven and serve your roast chicken with herbs and the potatoes hot.
