Herb-Spiced Roasted Chicken Recipe for Flavorful Juicy Results

Anyone can make this Easy Herb Spiced Roasted Chicken. Roast two chickens and use the extras for meals throughout the week.

They say a great cook reveals themselves by how they roast a chicken. I used to be intimidated and often bought rotisserie chickens from the supermarket. I assumed a proper roast required trussing and constant basting. In reality, roasting a flavorful chicken is simple and forgiving.

This is my easy, no-fuss roasted chicken recipe. Anyone can make it—if you can use an oven, you can roast a chicken. The benefits of roasting your own are clear: you control the herbs and seasonings, you can make a low-sodium version, and you’ll often save money compared with store-bought rotisserie chickens.

Many stores sell organic whole chickens in multi-packs, so I often roast one and freeze the other, or roast both at once since oven time and effort are the same. You can even use different seasonings on each bird—for example, Greek seasoning on one and Turkish seasoning on the other. Serve one chicken for dinner and de-bone the second to use later in salads, casseroles, soups, tacos, enchiladas, pasta bakes or fried rice.

Don’t discard the carcass. One of the best perks of making your own roasted chicken is the homemade chicken broth you can make from the bones. Put the carcass in a large pot with water, carrots, celery, onion, a bay leaf and a few whole peppercorns; simmer for an hour or two, strain and freeze for later use.