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.

Print Recipe

Whole Roasted Chicken with Herb Butter

Cuisine: Fusion Courses: Festive & Holiday Recipes Recipe Keys: Gluten Free Non Vegetarian

Difficulty: Beginner Prep Time 20 mins Cook Time 1 hr Total Time 1 hr 20 mins

Servings: 6

Diet:

C Chicken G Gluten-Free

Description

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

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1. Preheat oven to 400 °F (200 °C).

2. Clean the chicken and trim away excess fat.

3. In a small bowl, combine olive oil, chopped parsley, sage, rosemary, thyme, and garlic to create an herb-garlic oil.

   

4. 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.

   

5. Stuff the cavity with whole sage, rosemary, thyme, and scallions.

   

6. 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.

   

7. Broil for 3 minutes to crisp the skin, watching carefully to prevent burning.

   

8. Tent with foil and let rest for 5–10 minutes before carving.

   

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