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.
Ingredients · Servings 6
- 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 · 1 h 20 min
- 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.
