Roasted Chicken with Herb Oil

Roasted Chicken with Herb Oil

4.5 of 5 (205)
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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


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


    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.


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.


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 |

Member Ratings For This Recipe

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    27 of 30 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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    27 of 28 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

  • no profile photo

    Very Good
    25 of 25 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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    23 of 24 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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    21 of 21 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