Whole Herb Roasted Chicken
A classic, golden-brown roasted chicken infused with aromatic herbs and butter for a succulent, restaurant-quality meal at home.
Ingredients
- •1 whole chicken (about 4 lbs)
- •4 tablespoons unsalted butter, softened
- •2 tablespoons olive oil
- •4 cloves garlic, minced
- •1 tablespoon fresh rosemary, finely chopped
- •1 tablespoon fresh thyme leaves
- •1 tablespoon fresh parsley, chopped
- •1 lemon, halved
- •1 small yellow onion, quartered
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 425°F (220°C) and pat the chicken completely dry with paper towels to ensure crispy skin.
- 2
In a small bowl, mix the softened butter, olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper into a paste.
- 3
Gently loosen the skin over the chicken breasts and thighs with your fingers, then spread half of the herb butter mixture underneath the skin.
- 4
Rub the remaining herb butter all over the outside of the chicken, ensuring even coverage.
- 5
Stuff the chicken cavity with the lemon halves and onion quarters, then tie the legs together with kitchen twine and tuck the wing tips under the body.
- 6
Place the chicken on a rack in a roasting pan and roast for 60 to 75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- 7
Remove the chicken from the oven and let it rest on a cutting board for at least 15 minutes before carving to lock in the juices.
💡 Chef tips
- For extra crispy skin, leave the chicken uncovered in the refrigerator for 2-4 hours before roasting to dry out the surface.
- You can place root vegetables like carrots and potatoes in the bottom of the pan to roast alongside the chicken, letting them soak up the flavorful drippings.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days; the bones can be saved to make a rich homemade stock.
✅ How it should turn out
The finished chicken should have a deep golden-brown, crispy skin, with tender, juicy meat that smells intensely of fresh herbs and roasted garlic.