Oven roasted Italian herb chicken

Gin Lee

Oven roasted Italian herb chicken/Photo byGin Lee

Oven roasted Italian herb chicken

This recipe is honestly very delicious. Once roasted, the skin on the bird is super crunchy, while the inside meat stays moist and juicy.

If you'd like to make this recipe using a crock pot, you can. Just follow the instructions, then slowly cook your chicken on low for about seven to eight hours, or on high for half the time.

Oven roasted Italian herb chicken/Photo byGin Lee


  • 1 whole chicken
  • ½ teaspoon of thyme
  • ½ teaspoon of rosemary
  • ½ teaspoon of oregano
  • ½ teaspoon of basil
  • ½ teaspoon of black sesame seeds
  • ½ teaspoon of white sesame seeds
  • 1 teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • ½ teaspoon of smoked paprika
  • ½ teaspoon of seasoning salt
  • 1 teaspoon of freshly ground black pepper
  • 2 tablespoons of olive oil
  • ½ cup of water, for the roasting pan
  • 2 tablespoons of butter for the pan


In a spice dish, add a half teaspoon of thyme, a half teaspoon of rosemary, a half teaspoon of oregano, a half teaspoon of basil, a half teaspoon of smoked paprika, a half of a teaspoon of black sesame seeds, a half of a teaspoon of white sesame seeds, one teaspoon of garlic powder, a half teaspoon of onion powder, a half teaspoon of seasoning salt, and one teaspoon of freshly ground black pepper. Combine well. Set aside.

Brush or rub the olive oil over your whole chicken and underneath the skin of the chicken's breast.

Now, sprinkle the seasoning mix all over the exterior and inside cavity of your chicken. Then transfer it to a 9x13 inch dish. Add one-half cup of water and two tablespoons of butter to the inside of the pan.

Cover with a lid, or place aluminum foil over the pan. Then transfer it to your oven. Roast for about one hour in a 375 degrees F oven.

Roasting a Italian herb chicken/Photo byGin Lee

Then take the lid off the pan. Finish cooking for about ten minutes, or until the chicken juices are clear and the skin on your chicken has browned.

Once the chicken is finished roasting, allow it to sit in its juices for fifteen minutes before carving the meat. Serve and enjoy!


The roasting time may vary depending on different sized chickens.

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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