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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 405.1
  • Total Fat: 22.6 g
  • Cholesterol: 161.3 mg
  • Sodium: 742.0 mg
  • Total Carbs: 0.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 46.7 g

View full nutritional breakdown of Roasted Chicken with Herb Oil calories by ingredient
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Roasted Chicken with Herb Oil

Submitted by: CHEF_MEG
Roasted Chicken with Herb Oil

Introduction

Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad. Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.
Number of Servings: 4

Ingredients

    1 T butter, softened*
    1 T olive oil
    1 T rosemary, chopped
    1 3 pound chicken
    1/3 t black pepper
    1 t kosher or sea salt
    1 lemon, cut into quarters

    * For Passover, use olive oil in place of butter.

Tips

Save time and energy by roasting two chickens at once and freezing one (carve it first).
NOTE: Serving sizes will vary. Feel free to calculate using the amount and type of chicken you eat. Save about 125
Please note that serving sizes will vary. The nutrition is calculated for 1/4 of the chicken. Add the appropriate number of ounces of dark meat or light meat to your Nutrition Tracker.


Directions

Preheat oven to 450 degrees Fahrenheit.

Mix the butter, oil, and rosemary together in a small bowl. Gently lift up chicken skin from the breast and rub oil and butter mixture between the flesh and skin.

Season chicken inside and out with salt and pepper.

Place chicken in roasting pan on a roasting rack or bed of vegetables. Place lemon inside the cavity of the chicken. Tie legs together with cotton string.

Roast chicken 20 minutes.

Reduce oven temperature to 375 degrees Fahrenheit.

Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180 -185 degrees Fahrenheit, about 1 hour 15 minutes.

Lift chicken and tilt slightly, emptying juices from cavity into pan. Juices should be clear. Transfer chicken to cutting board.

Cover chicken with aluminum foil to keep warm and wait 10 minutes before carving.

NOTE: Save about 125 calories and 11 g fat per serving by removing the skin.





TAGS:  Poultry |

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Member Ratings For This Recipe


  • Incredible!
    26 of 27 people found this review helpful
    I made this the other night for dinner and it was great. The lemon added a great flavor to the meat. I did make 2 chickens and I am planning on making chicken stock next weekend.
    Thank you Chef Meg - 8/17/09

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  • Very Good
    22 of 22 people found this review helpful
    I am from the islands , so I always wash my chicken with lemon and vinegar prior to rinse it with cold water. And I use a lot of scallions and garlics, pepper, tyme, Persley,and more,to give it flavor. It is a great recipe. Thank you. - 9/23/09

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  • Incredible!
    19 of 20 people found this review helpful
    Oh my gosh! This was absolutely fantastic. It was so very easy to do and tasted divine. I put lemon and orange wedges in the cavity and the smell was heavenly as well as the taste. Thank you so much Chef Meg for a cheap dinner that I can do with plenty left overs for the following week. Can't wait - 8/23/09

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  • 18 of 18 people found this review helpful
    I was out of lemon, so I used onion and celery. But, I have used lemon before and both ways are great. And then I made broth. - 9/22/09

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  • 16 of 20 people found this review helpful
    For those concerned about the sodium content - very simple, don't add the salt! To my taste buds salt takes away from the real taste of meats and vegetables. I never add salt to baked goods either, it has no impact on the recipes whatsoever. Salt is always OPTIONAL. - 1/16/10

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  • 16 of 16 people found this review helpful
    I also added a little fresh rosemary - Fabulous! - 9/22/09

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  • Incredible!
    14 of 14 people found this review helpful
    Lovely!! I added several cloves of garlic inside the cavity too!! - 10/14/09

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  • Incredible!
    12 of 12 people found this review helpful
    Absolutely the best flavored turkey breast I've ever had! From now on all my poultry will have this oil rub on it. I took the skin off after cooking & it was very moist & the lemon flavor was incredible! I put half the lemon in the chest cavity & the other 1/4's under the skin on the breast. - 9/9/09

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  • Incredible!
    9 of 9 people found this review helpful
    Great flavor and easy! Removed skin after cooking, as my research indicates it makes little difference in fat content whether it's removed before or after. The meat will retain more moisture if the skin is left on during cooking. - 1/16/10

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  • Very Good
    9 of 9 people found this review helpful
    I made it tonight. It was really good. I stuffed the chicken with a lemon and lime and roasted it on top of a bed of potatoes, carrots, onions and apples(my husband didn't like the apples but I thought they were good) - 1/6/10

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  • Very Good
    8 of 8 people found this review helpful
    I'm about to start this recipe for dinner but it doesn't say where/how to use the Rosemary. I'm going to mix it in with the butter and oil and hope for the best!
    Later...made it with a couple of minced cloves of garlic added to the butter mix. Very good. - 9/28/09

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  • Very Good
    8 of 8 people found this review helpful
    I'd never used a lemon in the body cavity before, but it did add a nice tang to the flavour. - 8/4/09

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  • Very Good
    7 of 7 people found this review helpful
    I made this, putting the oil on the outside and placing on a bed of baby potatoes and onions. EVeryone loved it and now I have lunch for tomorrow as well! - 9/25/09

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  • Very Good
    7 of 7 people found this review helpful
    Fast and easy. The oil mixture is great for basting to keep in moisture. - 9/22/09

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  • 6 of 6 people found this review helpful
    I swapped the chicken for a turkey breast cooked in my Nu-Wave oven. It is delicious. I carved it up and put all but the slices I'm taking to work tomorrow. Thank you Chef Meg. - 11/3/09

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  • 4 of 4 people found this review helpful
    I have been doing a version of this for years, but my twist is adding garlic, no butter and even a bit of thyme. I love using my fresh herbs on this and also marinading over night and grilling...so yummy! - 1/16/10

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  • 4 of 4 people found this review helpful
    What a great idea, 2 chickens at once! Why not 3, and use different herbs, and then freeze 2? Saves a calorie-laden trip to colonel bucket or the local store for their fried glop, and saves money too! - 10/15/09

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  • Incredible!
    4 of 4 people found this review helpful
    Delicious. Removed the skin after cooking and it was lovely and moist. - 8/22/09

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  • Very Good
    3 of 3 people found this review helpful
    I like this as alternative to my all time fav using only cinnamon powder and lemon / lemon juice ( foregoing the salt and oil ) - 4/12/10

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  • Bad
    3 of 15 people found this review helpful
    Sodium to Calorie ratio: 1.85
    Much to high for a sodium restricted diet - 1/16/10

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  • Incredible!
    3 of 4 people found this review helpful
    Great Healthy & Taste! This is a winner. The lemon flavor and skinless really helped. My children love it two. - 9/22/09

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  • 3 of 4 people found this review helpful
    I am not too fond of rosemary so I will try this with lemon, quartered onion and garlic cloves in the cavity. Thanks - 9/22/09

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  • 3 of 5 people found this review helpful
    I'm not very good with herbs and spices, but I don't like Rosemary. What can I use instead?
    Do you take the skin off before or after cooked (I usually leave on to cook so it doesn't dry out, then remove)
    Can't use salt (restricted sodium) Will it be ok without the salt? - 9/22/09

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  • 3 of 3 people found this review helpful
    Great recipe - enjoyed chichen cold, too - 9/22/09

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  • Incredible!
    2 of 3 people found this review helpful
    I made this yesterday for the group I lead. It was a great hit. I left half at home for hubby, and he liked it too! Breast was moist and yummy! - 10/22/09

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  • Very Good
    2 of 4 people found this review helpful
    i have added this easy one to my chicken recipes its so easy - 9/22/09

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  • 2 of 3 people found this review helpful
    Covered or uncovered? - 9/22/09

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  • Incredible!
    1 of 1 people found this review helpful
    Try using some fresh or evern dried tarragon for a nice change from rosemary. It is fantastic! - 5/24/11

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  • 1 of 1 people found this review helpful
    The video was helpful. I'm making this for dinner tonight and can't wait to try it! - 10/18/10

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  • Very Good
    1 of 1 people found this review helpful
    Great recipe...I "roasted" mine on the BBQ...(like beer can chicken) everyone loved them... - 10/16/10

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  • Good
    1 of 1 people found this review helpful
    I forgot to do the lemon on the inside!! I didn't have any, but I could have used limes!!! I had those. Next time. I used Lighthouse organic freeze dried poultry herbs for the rosemary. Nice flavor anyway and I'm using drippings for soup tomorrow! - 10/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    Great recipe!!! Chicken was SOOOOO juicy and falling off the bone! I will for sure make this again! - 10/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    I make this almost every week now... it's a simple and delicious way to prepare chicken. Definitely include the herbs and olive oil-- they're why this is so delicious and moist! I sprinkle paprika on the skin to help it brown, and I make the bones into chicken soup the next day. - 2/6/10

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  • Good
    1 of 1 people found this review helpful
    It was good but I left out the salt, the pepper made the skin crispy, just right. - 1/16/10

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  • Very Good
    1 of 2 people found this review helpful
    Nice flavor and very moist. Next time I think I will add some minced garlic though. - 1/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    Very nice way to roast a chicken. I followed the recipe exactly, and it way excellent. The leftovers disappeared so quickly, I wish I had made two! Although I wouldn't freeze one, as cooked meat deteriorates and dries out so quickly in the freezer. Would also be good with fresh sage or thyme. - 10/14/09

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  • 1 of 2 people found this review helpful
    a little heavy on the salt to be really healthy for weight reducers - 10/14/09

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  • Good
    1 of 3 people found this review helpful
    great chicken - 10/14/09

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  • Incredible!
    1 of 2 people found this review helpful
    It got great raves from my family. It was nice that the seasonings were under the skin. So when you remove the skin, the chicken still has nice flavor. I did follow the coach's recommendation for putting in the meal planner. - 10/6/09

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  • Incredible!
    1 of 3 people found this review helpful
    This is one of my favorites have bean making it for years.I don't use butter or rosemary,I just drizzle evoo on it with the sea salt and pepper the lemon in the inside gives it a great flavor.I also season the inside with salt and pepper.I going to add the rosemary next time. - 9/23/09

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  • 1 of 3 people found this review helpful
    It just so happens that roasting chickens are on sale this week so I was thinking of cooking a couple anyway. Thanks for a new recipe to try. - 9/22/09

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  • I loved this recipe. The only changes I made were cutting up and inserting a lime instead of a lemon and using all spicy olive oil instead of a butter/olive oil combo. You could taste the hint of lime in the leftovers--delish! - 6/2/14

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  • I would drown this in rosemary. - 5/19/14

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  • It took me A LOT longer to prep the chickens than 15 minutes. She must only be counting mixing the oil, butter and herbs. One of my birds had pin feathers. Lots of little ones. Very hard to see. I had put the veggies in the roaster pan before I prepped the birds. I am going to have soggy veggies - 3/1/14

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  • Terrif I could live on chicken alone - 2/12/14

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  • This was excellent! So moist and flavorful. I had chicken left over that we used to top salads and I even made some decadent chicken and dumplings! Will definitely use this recipe again. - 11/26/13

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  • Was really good, but took much longer to cook. - 11/17/13

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  • Didn't have lemon so I substituted garlic which is a corner-stone of my cooking. Smells amazing and tastes pretty darn good. - 9/18/13

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  • Love this omit the salt used garlic powder instead. I did made 2 chickens and will be making again. Great flavor - 7/14/13

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  • I made this dish for dinner last night, and it was absolutely delicious! - 6/28/13

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  • This is a classic that I have made for years. I love the idea of putting the herb oil and butter under the skin. Keeps the chicken moist and delicious. - 4/23/13

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  • This sounds great, but it's difficult for me to prepare a chicken that requires putting something between the meat and the skin. I buy locally raised, free rang chickens and it is extremely difficult to pull up the skin. There just isn't a layer of fat in there that helps to separate it!! - 4/15/13

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  • Don't need to lift skin and season in between if you're available to baste every so often. For me, basting is much easier. - 4/14/13

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  • I have done a similar thing for years but without the lemon... That makes it even better! I also try to get the herb mixture all the way down to the thighs. It gets easier as you practice - 4/14/13

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  • Sounds great! What kind of oil could I do this with without using olive oil - 2/28/13

    Reply from CHEF_MEG (3/1/13)
    Try soybean or canola oil. Chef Meg


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  • This was very good and deliciously moist.I would have enjoyed more favors from the lemon and herbs but that is easily tweaked. I would make this again. - 2/11/13

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  • In the oven now smells good ! - 12/27/12

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  • This is awesome! - 11/5/12

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  • Very good - leftovers ? Daughter took home - 10/28/12

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  • I made this tonight and it was amazing. The only thing I changed was I added an orange with the lemon inside. My picky husband even loved it. I used fresh rosemary, because it didn't stipulate... which was great. - 10/7/12

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  • can I use a slow cooker for this?
    - 9/3/12

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  • I love this roasted chicken recipe. Always make two chickens at once. I don't use salt due to low sodium diet. - 8/25/12

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  • I love this recipe and have made it several times. My problem is how to keep the oil & butter from spattering all over my oven.
    Any ideas ??? - 8/14/12

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  • Delicious and easy - 7/22/12

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  • Love this combination of flavors. Used bone-in chicken breasts that I had on hand; rubbed herb oil on; tucked lemon slices under skin & squeezed some juice on top before roasting. Roasted at 450 for 20 min as directed; then finished in crockpot for 3-4 hours on low while away. Delicious. - 7/17/12

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  • this is like homemade for specail meals . - 7/17/12

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  • I like to zest the lemon and mix it with the herbs under the skin of the chicken, you get a better lemon taste - 7/17/12

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  • Try tucking the rosemary under the skin and rubbing the inside of the cavity with it as well. I do this with tarragon when roasting a chicken and it's delicious. - 7/8/12

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  • If large bird, start at 375 and lower to 300. - 6/24/12

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  • Tasty. - 6/9/12

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  • Great simple way to roast chicken; now one of my favorites! - 5/18/12

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  • Absolutely fabulous. It tastes great when cooked on the grill. Everyone in my family loves it - even my extremely picky husband. - 4/27/12

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  • Where do you put the Rosemary? - 4/27/12

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  • I must be missing something--I've read the directions 3 times and can't see where the rosemary comes in. I would probably put it in the butter/oil mixture and rub it on. Anyway--sounds really good & will be trying it. - 4/27/12

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  • This was fabulous!!! But, it really does take 1 1/2 hours to cook. 20 mintues to roast, then an hour to cook after that....but I did use 5 pound chickens, since the store didn't have under 5 pounds. But it was fine and very very tasting. So tender and NO grease since it all went to the bottom. :) - 4/23/12

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  • This is the kind of chicken that I Love, this is a perfect recipe! Thanks! - 4/20/12

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  • These are the kind of recipes I like. The ones that I can learn from. Thanks for simplicity. - 4/16/12

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  • good recipe - 4/15/12

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  • Made today for Sunday dinner. Rosemary should be added to the butter/oil infusion, which is placed under the skin then carefully spread around by "massaging" the chicken. I'm not fond of skin, but the flavors transfer to the meat as wonderfully as the lemon in the bird's cavity. A keeper! - 4/15/12

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  • Great recipe! I did two and froze one for other recipes ... - 4/14/12

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  • great recipe. I have made something like this for years - 4/14/12

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  • very nice Sunday dinner - 4/14/12

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  • rosemary is in the ingredients list but is omitted from recipe instructions - 4/14/12

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  • I make this often-Rosemary chicken. I do not use salt or butter and we both love it that way. It is more heart healthy for DH and I with cardiac risk factors. Thanks it was great to share. Pat in Maine. - 4/14/12

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  • Is it safe to assume, since this makes 4 servings, that a serving of chicken is about a 1/4 of a chicken?
    401.9 Calories in chicken is a lot of Chicken. Even no skin, 375 Calories is still a big portion
    I think a 3 or 4 oz serving would be more in line with SparkPeople guidelines on portions. - 4/14/12

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  • Excellent!!! I always use lemon with poultry and also rosemary. The lemon is so healthy and gives the chicken a real fresh, tangy taste. Thank You. - 4/14/12

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  • Sounds great. I'll put the items I do not Have on my shopping list. Thank you.
    - 4/14/12

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  • Save - 4/14/12

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  • Simple, and flavorful. My ideal way to cook! - 4/14/12

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  • I tried this recipe a few months ago and use it all the time now! Organic whole chicken is more affordable than cut up pieces so we use those. I de-bone the leftovers and divide them up into serving sized pkgs to freeze for chicken salad, soup, and I make stock from the carcass. Easy and flavorful! - 4/14/12

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  • yet to make it but it sounds healthy - 3/25/12

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  • I love this. It is easy, the chicken is juicy and the flavor is just great. - 3/7/12

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  • i love this chicken recipe. I have chicken left over for during the week. I cut up the left over chicken for salad and make soup with the rest. - 3/7/12

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  • This was one of the best roast chickens I ever made, and it was really easy to make! I used the leftovers in a casserole the next day, and the chicken retained flavor very well and added to the casserole. - 2/23/12

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  • Delicious! And it smells wonderful while baking in the oven. The only problem: I followed the recipe and then didn't know what to do with the rosemary! I THINK the video showed the rosemary mixed with the oil and butter. So I put rosemary sprigs under the skin and also in the cavity. :-) - 1/31/12

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  • Absolutely fabulous! - 1/24/12

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  • Simply fabulous! This recipe is a keeper!!! - 1/22/12

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  • Great Sunday dinner! My family loved it and I had leftovers for another meal later in the week. - 1/22/12

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  • loved it. Will make this recipe again. - 1/22/12

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  • I love it! - 1/22/12

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