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–+ servings
Herb roasted chicken in a cast iron pot

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 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Festive & Holiday Recipes
Cuisine Fusion
Servings 6

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.
    herb ingredients prepared on the cutting board
  • 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.
    Add sage leaves, thyme, scallions and rosemary to cavity of chicken
  • Stuff the cavity with whole sage, rosemary, thyme, and scallions.
    Add sage leaves, thyme, scallions and rosemary to cavity of chicken
  • 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.
    Brush chicken with marinade while cooking in oven
  • Broil for 3 minutes to crisp the skin, watching carefully to prevent burning.
    Cooked herb roasted chicken resting on stove in cast iron pan
  • Tent with foil and let rest for 5–10 minutes before carving.
    roasted chicken fully cooked
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