Featured 1 hr 20 min
Whole Roasted Chicken with Herb Butter
Craving a show-stopping classic? Try Whole Roasted Chicken with Herb Butter—perfect for weekend family dinners or holiday feasts. A herbaceous butter rub under the skin keeps every bite juicy, while fresh sage, rosemary, thyme, and scallions add depth. This roast delivers old-school comfort with refined flavor.
Ingredient Guide
- Whole Chicken: Skin-on bird ensures roast dinner authenticity and golden skin.
- Salt: Key to well-seasoned, flavorful meat and crispy skin.
- Black Pepper: Adds grounding warmth.
- Olive Oil: Helps the herb butter spread and promotes browning.
- Parsley: Provides fresh brightness.
- Sage, Rosemary, Thyme: Classic herbs that infuse the roast with savory aroma.
- Garlic: Enhances savory depth when rubbed under the skin.
- Scallions: Liven the cavity for added flavor infusion.
Shopping Made Easy
- Choose a 4–5 pound chicken with skin for best roasting results.
- Fresh herbs elevate flavor; grab a mix of sage, rosemary, and thyme.
Cooking Notes from the Kitchen
- Loosen the skin gently to rub herb butter directly onto meat for deep flavor.
- Preheat oven to 400 °F (200 °C) and roast uncovered for a juicy core and crisp exterior.
- Baste every 15 minutes with pan juices if not using foil.
- Broil for 3 minutes at the end to enhance skin crispness, then rest for 5–10 minutes before carving.
Looking for a quick weekday option? Try this Quick Herb-Rubbed Chicken Legs for simpler prep and faster cooking.
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Whole Roasted Chicken with Herb Butter
A simple, oven-roasted chicken infused with island herbs and golden, crispy skin.
Ingredients
- 4 tablespoons olive oil
- 1 tablespoon parsley chopped
- 1 tablespoon sage chopped
- 1 tablespoon rosemary chopped
- 1 tablespoon thyme leaves
- 2 cloves garlic crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 whole chicken 4-5 lb
- 4 sage leaves
- 2 sprigs rosemary
- 2 stalks scallions
- 4 sprigs thyme
Instructions
- Preheat oven to 400 °F (200 °C).
- Clean the chicken and trim away excess fat.
- In a small bowl, combine olive oil, chopped parsley, sage, rosemary, thyme, and garlic to create an herb-garlic oil.
- Loosen the skin over the chicken breast and thighs, then spread half of the herb-garlic oil under the skin. Rub the remaining herb-garlic oil over the outside of the chicken.
- Stuff the cavity with whole sage, rosemary, thyme, and scallions.
- Place the bird on a roasting rack set inside a roasting pan. Roast uncovered for 1 hour 20 minutes, basting every 15 minutes with pan juices.
- Broil for 3 minutes to crisp the skin, watching carefully to prevent burning.
- Tent with foil and let rest for 5–10 minutes before carving.
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