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.

Whole Roasted Chicken with Herb Butter

A simple, oven-roasted chicken infused with island herbs and golden, crispy skin.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 6

Course: Festive & Holiday Recipes

Cuisine: Fusion

Ingredients Method

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

Method

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.