Skip to content

Elevate Your Dinner Game with Zulay’s Irresistible Herb-Roasted Chicken

Indulge in the simple yet satisfying joy of a perfectly roasted chicken infused with aromatic herbs and zesty citrus. This recipe combines the timeless elegance of fresh thyme, rosemary, and lemon with the rich flavors of butter and a blend of spices from our own Zulay Henao’s kitchen.

Zulay's roasted chicken

Whether you’re hosting a family dinner or simply craving a comforting meal, this dish promises to tantalize your taste buds and fill your home with irresistible aromas. Trust us when we say this recipe will elevate your roast chicken game to new heights.


  • 1 whole organic chicken
  • Fresh thyme
  • Fresh rosemary
  • One lemon
  • 2 (or 3💚) tablespoons of butter
  • Coarse salt
  • Poultry seasoning or your favorite adobo
  • Garlic salt
  • Pepper


  1. Begin with a fresh or thawed-out chicken. Rinse it thoroughly and pat it dry with paper towels. Generously season it inside and out with coarse salt, allowing it to sit for a few minutes to absorb the flavor.
  2. In a separate container, melt the butter and add fresh thyme leaves, 1/2 tablespoon each of garlic salt, pepper, poultry seasoning, and any additional spices like cumin or adobo. Mix well to create a flavorful herb butter. Brush the herb butter evenly over the surface of the chicken, ensuring it’s well-coated.
  3. Cut the lemon in half and squeeze one half all over the poultry. Place the other half inside the cavity, or cut a few slices to arrange for roasting on top of the chicken. Stuff the cavity with fresh rosemary sprigs to infuse it with aromatic flavor. Optionally, use cooking twine to truss the chicken, which helps to ensure even cooking and juiciness.
  4. Preheat your oven to 400°F (200°C) and cover the chicken loosely with aluminum foil. Roast it in the preheated oven for one hour, then remove the foil and lower the oven temperature to 350°F (175°C).
  5. Continue roasting the bird uncovered for another hour or until the skin is golden brown and the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching the bone.
  6. Once cooked, allow the chicken to rest for a few minutes before carving. Serve hot and enjoy the tender, flavorful goodness of your homemade roasted chicken.