Herb Roasted Chicken: A Simple Sunday Supper

There's something incredibly comforting about a whole roasted chicken. It’s the kind of meal that fills your kitchen with the most amazing aromas and just feels like a hug. It might seem fancy, but I promise you, it's one of the easiest, most rewarding things you can make. The secret? A simple brine and a generous amount of herbs. Let's get into it.

The Magic of the Brine

Don't skip this step! Brining is the ultimate insurance policy against dry, bland chicken. It seasons the meat all the way through and ensures it stays incredibly juicy. In a large saucepan, combine water, a good amount of salt and sugar, half of your dried herbs, and a couple of bay leaves. Bring it to a boil, give it a stir until everything dissolves, then let it simmer for about 10 minutes. This little simmer is key—it coaxes all the flavor out of those herbs. Pour it into a big bowl, cool it down with some ice water, and it's ready for its main event.

Prepping Your Bird

Give your chicken a quick rinse (inside and out) and pat it dry. Food safety first—clean those surfaces! Now, submerge the bird completely in your cooled brine, cover it, and walk away. Let it hang out in the fridge for at least an hour, or up to six. When you're ready, preheat your oven to 375°F (190°C). Pull the chicken out, pat it very dry with paper towels. Crispy skin starts here!

Now, for a chef's trick: gently slide your fingers under the skin of the breast to separate it from the meat. Take some softened butter and rub it underneath that skin. This is how you get herb-infused, melt-in-your-mouth breast meat. Finally, coat the outside with the rest of your herbs.

Roasting & Resting

Pop it in a roasting pan and into the oven for about 1 hour and 10 minutes. Bast it with those delicious pan juices halfway through and again near the end. How do you know it's done? A meat thermometer in the thickest part of the breast should read 165°F. No thermometer? Pierce the chicken; the juices should run clear, not pink.

This is the hardest part: let it rest for 10-20 minutes on a carving board. Don't cut into it right away! This allows the frantic juices to relax back into the meat, guaranteeing every single bite is succulent.

The Final Result

Carve it up and get ready for a truly wonderful meal. This isn't just food; it's an experience.

• Sight: A gorgeous, golden-brown, crackly skin.
• Smell: The earthy, fragrant aroma of roasted herbs that has permeated your entire home.
• Sound: The satisfying crunch as your fork breaks through that perfectly cooked skin.
• Touch: Meat