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Herb Roasted Chicken

Herb Roasted Chicken

A classic, family-friendly herb roasted chicken with golden, crispy skin and juicy, tender meat. A fragrant butter rub packed with fresh rosemary, thyme, sage, and garlic is massaged under and over the skin, then the bird is roasted to perfection. Light enough for a healthy weeknight dinner yet impressive enough for Sunday supper.

4 servings · Prep 20 min · Cook 75 min · Total 95 min

American · Dinner · Main Course

Ingredients

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Main

  • 1 whole whole chicken 3.5–4 lb, giblets removed, patted dry
  • 2 tbsp olive oil
  • 1 whole lemon halved
  • 1 medium yellow onion quartered
  • 0.5 tsp kosher salt for seasoning the cavity

Herb Butter

  • 3 tbsp unsalted butter softened to room temperature
  • 4 cloves garlic minced
  • 1.5 tbsp fresh rosemary finely chopped
  • 1.5 tbsp fresh thyme leaves stripped and finely chopped
  • 1 tbsp fresh sage finely chopped
  • 1 tsp lemon zest from about half a lemon
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper freshly ground

Equipment

  • Oven
  • Stovetop
  • Aluminum Foil
  • Mixing Bowl
  • Skillet
  • Paper Towel
  • Fridge
  • Pastry Brush
  • Knife
  • Pan
  • Cutting Board
  • Mixing Bowl (4 Quarts)
  • Roasting Pan
  • Meat Thermometer

Instructions

  1. Remove the @[Chicken] from the fridge ~[30 minutes] before cooking to take the chill off — this helps it roast evenly. Preheat your #[Oven] to ![425°F]. Pat the @[Chicken] completely dry inside and out with paper towels; dry skin is the key to crispiness.
  2. In a small #[Mixing Bowl], combine the softened @[Butter], minced @[Garlic], @[Rosemary], @[Thyme], @[Sage], @[Lemon Zest], ~[1¼ tsp] @[Kosher Salt], and @[Black Pepper]. Mix until fully combined into a fragrant herb paste.
  3. Gently loosen the skin over the breast and thighs by sliding your fingers underneath. Push about two-thirds of the herb @[Butter] directly under the skin and massage it evenly over the meat. Rub the remaining @[Butter] all over the outside of the @[Chicken]. Drizzle the @[Olive Oil] over the top and rub it in. Season the cavity with ~[½ tsp] @[Kosher Salt], then stuff it with the quartered @[Yellow Onion] and halved @[Lemon].
  4. Place the @[Chicken] breast-side up in a #[Roasting Pan]. Tuck the wing tips under the body. Roast at ![425°F] for ~[20 minutes] to get the skin golden and crackling, then reduce the #[Oven] temperature to ![375°F] and continue roasting for ~[50–55 minutes], or until a #[Meat Thermometer] inserted into the thickest part of the thigh (without touching bone) reads %[165°F].
  5. Transfer the @[Chicken] to a #[Cutting Board] and tent loosely with #[Aluminum Foil]. Let it rest for at least ~[10 minutes] before carving — this allows the juices to redistribute for maximum juiciness. Carve and serve with the pan drippings spooned over the top.