Herb Butter Whole Roasted Chicken

4 servings
1 hr 10 min

Herb Butter Whole Roasted Chicken Recipe– Another back to basics recipe with this herb butter whole roasted chicken slathered in a herb butter mixture creating a crispy golden skin and juicy meat. Simple to make with only a few ingredients and full of flavor from the butter, thyme, rosemary, and sage. Perfect for dinner any night of the week.

  • Sharing a snapshot of how to slather the butter under the skin. Make a few cuts with a knife on both sides of the breast, thighs, and drumsticks to loosen the skin.
  • Rub the butter mixture over the entire chicken and gently slide the butter mixture under the skin and between the meat.
  • Place the chicken breast side up on top of the veggies in a cast-iron skillet. No need to season the veggies, as the drippings from the chicken will fall and caramelize them as they cook. Get the full recipe below.

Enjoy.

Herb Butter Whole Roasted Chicken

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 55 Minutes Total time: 1 hr 10 min
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Ingredients

For the Chicken

  • 4-pound whole chicken, rinsed
  • 2–3 teaspoon dried thyme
  • 2 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 6 tablespoons butter
  • 1 medium onion, chopped
  • 4 medium carrots, chopped 1 inch
  • 4–6 garlic cloves (leave the skin on)
  • 1 lemon, cut in quarter
  • salt and pepper, for taste

Instructions


Preheat oven to 425° F (220° C).
Chop carrots and onions, place in an iron cast pan or roasting pan along with the garlic cloves. Set to the side. No need to season the veggies, as the drippings from the chicken will fall and caramelize them as they cook.
Remove giblets from the inside of the chicken and any leftover feathers.
Rinse the inside and outside, and pat dry with paper towels or cloth kitchen towel. Don’t skip this step. This is needed to obtain crispy skin and to prevent moisture in the oven.
Season the inside and outside of the chicken with salt and pepper.
Mix the butter with the dried thyme, rosemary, and sage in a bowl. You may have to pop the butter in the microwave to soften, do not melt.
Make a few cuts with a knife on both sides of the breast, thighs, and drumsticks to loosen the skin.
Rub the butter mixture over the entire chicken and gently slide the butter mixture under the skin and between the meat.
Place the chicken breast side up on top of the veggies in the cast iron skillet.
Stuff the inside of the chicken with the lemon cut in four.
Roast for 55-60 minutes or until juices run clear and internal temperature reaches 165° F (74° C). Baste the chicken at the 25-minute mark.
Remove from oven, baste with the juices and let cool for 15 minutes.
Serve with rice or quinoa, the roasted veggies, garlic clove, and a lemon wedge. Make sure to squeeze the garlic paste over the chicken and squeeze the juice from the roasted lemon on top. Delish!

Tips

  • Some recipes call for twine, and in my experience, I opt for string-free and get the same results.
  • The skin of the garlic is left on to reduce the risk of burning. I then squeeze out the garlicky paste and smear it on the chicken before diving in to eat.
  • Don’t waste the carcass and make a bone broth to use for a later date.
  • You can store the leftover chicken in an air-tight container for up to 4-5 days.

Melissa
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Comments

  • Christine Brusseau Christine Brusseau on Oct 26, 2021

    I don’t have a cast iron skillet. What’s the next best option? Thanks

    • Joy Joy on Oct 27, 2021

      Hey Christine, my eyes were drawn to the cast iron skillet as well but when I reread the recipe is when I saw that a roasting pan works as well.

  • Cmacy Cmacy on Oct 27, 2021

    You mentioned in the instructions to stuff the lemon with flour inside of the chicken breast but didn’t specify how much flour? And the reason for this step?

    • See 1 previous
    • Melissa Melissa on Oct 27, 2021

      Hi there, my apologies if that didn’t make sense. No need for flour and I meant to say cut the whole lemon in fours and stuff in the cavity. That way you can serve a 1/4 of the lemon with your meal. I hope that helps.

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