Oven Roasted Chicken with Crispy Herbed Skin

This oven roasted chicken with crispy herbed skin is one of those meals that looks like you spent a lot of time on dinner, when in reality it was the easiest thing ever!

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If you follow me on Instagram, you’ve probably seen me share this simple, oven roasted chicken with crispy herbed skin in my stories. I always get so many DM’s asking me to share the recipe, so I finally decided to share it here on the blog!

I have to start out by giving credit to Lisa at Farmhouse on Boone, I got this recipe from her but I’ve tweaked it a bit for our own tastes. Her’s is just as delicious though, so give that recipe a try as well!

I love to cook and I enjoy being in the kitchen, but when you’re a mom of 3 little boys 6 years old and under, sometimes it’s nice to have a few simple, delicious meals up your sleeve that you can whip up in 5-7 minutes. 

Yes, I said that right! 5 minutes to season your bird, then throw it in the oven for an hour at 425 degrees. You would spend more effort making a box of macaroni and cheese. 

Instead, you now have a healthy, mouth watering meal that’s real and whole and best of all, affordable. 

I try to purchase all natural chicken that is raised without preservatives or antibiotics, and usually they cost $5 to $6 a bird. I generally roast chickens for lunches rather than buying lunchmeat. 

On day one, I carve the chicken up and we eat it just like that. There is nothing better than that delicious, crispy skin you achieve by roasting your chicken at a high temperature. I’ll serve up some carved chicken breast with fresh veggies or I’ll add some cheese and spinach and make a sandwich for my husband. My little boys love eating the legs and wings!

Afterwards I’ll let the chicken cool down and shred the rest of the meat. On the following day I’ll make chicken salad, pulled barbecue chicken sandwiches, or even shredded chicken nachos! The shredded chicken can be used in soups as well!

Usually one chicken lasts for 2-3 lunches. Now keep in mind, my boys are young. I have a 6, 3 and 1 year old so I’m able to get a lot more bang for my buck. If you have older kids, your chicken may not last as long!

Here’s what you’ll need – 

Oven Roasted Chicken with Crispy Herbed Skin Ingredients:

• 1 whole chicken
• 2 TBS coconut oil
• 1 tsp Himalayan pink salt
• 1/2 tsp pepper
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika 

Oven Roasted Whole Chicken with Crispy Herbed Skin Directions:

1. Preheat oven to 425
2. Remove giblets from the chicken cavity
3. Pat dry chicken with paper towels
4. Place chicken, breast side down, into a 9×13 dish
5. Brush chicken with coconut oil and seasonings 
6. Flip chicken (breast side up) and repeat 
7. Place chicken in the oven for about 1 hour or until the internal temperature reaches 165 degrees 
8. Allow chicken to rest 10-15 minutes
9. Serve and enjoy!

I hope you’ll give this recipe a try and let me know what you think! It’s definitely a favorite around here – in fact I make this oven roasted whole chicken with crispy herbed skin at least once or twice a week!

You can also switch things up if you like and change the seasonings. This past week I rubbed my chicken with a few garlic cloves (minced) and some fresh lemon juice and zest! It was amazing!!

Thanks for stopping by today friends! If you’re looking for a great fall cookie to enjoy after this meal, I shared one last week that I think you’ll love!

If you try this oven roasted chicken recipe, let me know in the comments below! I’d love to hear how it turned out! 🙂

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