Whole Herb Roasted Chicken
This classic whole roasted chicken features crispy, golden skin and tender, juicy meat infused with aromatic garlic and fresh herbs.
Ingredients
- •1 whole chicken (about 4 pounds), patted completely dry
- •3 tablespoons unsalted butter, softened
- •1 tablespoon extra virgin olive oil
- •4 cloves garlic, minced
- •1 tablespoon fresh rosemary, finely chopped
- •1 tablespoon fresh thyme, finely chopped
- •1 tablespoon fresh sage, finely chopped
- •1 tablespoon kosher salt
- •1 teaspoon freshly ground black pepper
- •1 lemon, halved
- •3 sprigs fresh rosemary
- •3 sprigs fresh thyme
Instructions
- 1
Preheat your oven to 425 degrees F (220 degrees C) and position a rack in the lower middle position.
- 2
In a small bowl, mix together the softened butter, olive oil, minced garlic, chopped rosemary, thyme, sage, salt, and black pepper to form a fragrant paste.
- 3
Carefully loosen the skin over the chicken breasts and thighs using your fingers, then rub about a third of the herb butter directly under the skin.
- 4
Rub the remaining herb butter evenly all over the outside of the chicken and season the cavity generously with salt and pepper.
- 5
Stuff the chicken cavity with the lemon halves, rosemary sprigs, and thyme sprigs.
- 6
Tie the chicken legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking.
- 7
Place the chicken breast-side up on a roasting pan or in a cast-iron skillet, and roast for 75 to 85 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F.
- 8
Remove the chicken from the oven and let it rest undisturbed for 15 minutes before carving to lock in the juices.
💡 Chef tips
- For extra crispy skin, let the salted chicken uncovered in the refrigerator for 24 hours before roasting to dry out the surface.
- You can toss roughly chopped carrots, potatoes, and onions into the bottom of the roasting pan to cook alongside the chicken in the savory drippings.
- Store leftover carved chicken in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished chicken emerges with a beautifully golden-brown, crispy skin, emitting a rich aroma of roasted garlic and herbs, with meat that is exceptionally moist and succulent.