Juicy Herb Roasted Chicken (Foolproof & Beginner-Friendly)

Close up view of golden brown roasted chicken on a white oval plat.

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Juicy Herb Roasted Chicken (Foolproof & Beginner-Friendly)

Everyone needs a go-to roast chicken recipe up their sleeve, and this juicy herb-roasted chicken is the one I come back to again and again. Beginner-friendly, it's packed with flavor and designed to give you gorgeously juicy chicken every time.

The secret? A zesty dry-brine to keep all the lovely juices inside, and a herby miso butter that's stuffed under the skin for maximum flavor.

Prep Time1

Cook Time1 30

Total Time2 30

Course: Main Course

Cuisine: british

Keyword: best roast chicken, miso roast chicken, roasted chicken

Servings:

Calories: 742kcal

Author: Kate Phillips

Ingredients

For the chicken and brine:

1 large free-range chicken (about 4 - 5 lb or 1.8 - 2.2kg)
1 tablespoon salt
Zest of 1 lemon use this same lemon for the rest of the recipe

For the herby miso butter:

5 tablespoons unsalted butter, softened 70g
2 tablespoons white miso paste
2 tablespoons thyme leaves
4 sprigs of rosemary finely chopped
4 garlic cloves crushed
1 tablespoon honey

For roasting:

1 tablespoon olive oil
1 tablespoon lemon juice
1 lemon halved

Instructions

Dry brine the chicken.
Using a paper towel, pat the chicken dry all over. Transfer it to a large roasting dish. Mix 1 tablespoon of salt with the zest of 1 lemon in a small bowl, then sprinkle the mixture over both sides of the chicken and massage it into the skin. Cover loosely with foil and refrigerate for at least an hour, or ideally overnight for the best results.
Make the herb miso butter.
Preheat your oven to 350°F (180°C fan) and take the chicken out of the fridge. Mix the softened butter, miso paste, honey, rosemary, thyme, and crushed garlic until a cohesive butter forms.
Spread the butter under the chicken skin.
With the chicken's legs facing towards you, use your fingers or the back of a spoon to carefully loosen the skin from the breast. Spoon most of the herb butter under the skin of the breasts, using your spoon to press down on top of the skin to smooth it into an even layer. Rub the remaining butter over the top of the breasts and legs.

PRO TIP: If you like, you can truss the chicken (tie it together with string). This is a helpful guide I like to follow if I'm doing that. It just looks a bit neater, but it's not essential.

Prepare the chicken for roasting.
Mix the olive oil and lemon juice, then brush it all over the outside of the chicken. Pop the lemon halves and remaining rosemary sprigs into the chicken cavity. Cover with foil, then roast for 1 hour.
Roast the chicken.
Cover the chicken loosely with foil, and roast for 1 hour. Then remove the foil and roast for another 25 to 30 minutes, basting the chicken with the cooking juices twice throughout this process.
Check the chicken.
Check the chicken after 25 minutes - if you're using a probe thermometer (I recommend this for ease), the thermometer should read 165°F (74°C) when inserted in the thickest part of the thigh, near the bone. If you don't have a thermometer, cut into the leg. If the juices run out looking clear, it's ready. If the juices are a little pink and cloudy, pop it back into the oven for another 5 to 10 minutes and check again.
Rest and serve.
Once the chicken is ready, remove it from the oven and let it rest for at least 10 minutes before serving. You can carve the chicken and then arrange the pieces on a plate to transfer to the table, or carve the whole chicken at the table. Whatever you choose, make sure you spoon lots of the lovely cooking juices all over the meat - it's liquid gold.

Notes

Prep ahead: You can dry-brine the chicken 24 hours ahead of time (and it's better this way), and you can also stuff the butter under the skin after you've dry-brined it. Then just pull it out of the fridge about 30 minutes before you want to cook it.

Swap the miso paste for 1 tablespoon of fish sauce, or just leave it out if you can't find it.

You could use oregano, marjoram, or dried herbs in place of the fresh rosemary and thyme if you like.

I'm using table salt in the dry-brine. 1 tablespoon of table salt is a lot more salt than 1 tablespoon of flaky sea salt, so if you are using a flaky salt, use 2 tablespoons. You just want to make sure that the chicken is really well coated in the brine.

Nutrition