Herb Roasted Chicken

Category, DifficultyIntermediate

Herb Roasted Chicken

Yields1 Serving
Prep Time30 minsCook Time2 hrs 15 minsTotal Time2 hrs 45 mins

 1 Whole chicken, 6 pounds
 4 tbsp Butter, room temperature
 1 tbsp Chopped fresh oregano, 2 whole sprigs oregano
 1 tbsp Chopped fresh sage, 2 whole sprigs sage
 1 tbsp Chopped fresh thyme, 5 whole sprigs thyme
 1 Sprig rosemary
 4 Cloves garlic, smashed
 2 tbsp Kosher salt
 Freshly ground black pepper, to taste

1

Preheat oven to 425ºF.

Remove chicken giblets and reserve for another use. Rinse the inside and outside of the chicken and remove any excess fat. Pat dry with paper towels and place on a baking sheet lined with a baking rack. Let sit at room temperature 30 minutes.

In a small bowl, combine the butter, chopped oregano, chopped sage, and chopped thyme. Mix to combine. Pat the chicken dry again. Working from the cavity end of the chicken, use fingers to gently loosen the skin of the chicken from the meat and spread onto the skin. Generously season the inside and outside of the chicken with the salt and pepper. Place the whole sprigs of herbs and garlic in the cavity of the chicken. Loosely tie the legs together with kitchen twine.

Roast the chicken until it is cooked through and the skin is dark golden brown, about 1 hour 15 minutes.

Let rest 20 minutes before cutting.

Serve warm.

Ingredients

 1 Whole chicken, 6 pounds
 4 tbsp Butter, room temperature
 1 tbsp Chopped fresh oregano, 2 whole sprigs oregano
 1 tbsp Chopped fresh sage, 2 whole sprigs sage
 1 tbsp Chopped fresh thyme, 5 whole sprigs thyme
 1 Sprig rosemary
 4 Cloves garlic, smashed
 2 tbsp Kosher salt
 Freshly ground black pepper, to taste

Directions

1

Preheat oven to 425ºF.

Remove chicken giblets and reserve for another use. Rinse the inside and outside of the chicken and remove any excess fat. Pat dry with paper towels and place on a baking sheet lined with a baking rack. Let sit at room temperature 30 minutes.

In a small bowl, combine the butter, chopped oregano, chopped sage, and chopped thyme. Mix to combine. Pat the chicken dry again. Working from the cavity end of the chicken, use fingers to gently loosen the skin of the chicken from the meat and spread onto the skin. Generously season the inside and outside of the chicken with the salt and pepper. Place the whole sprigs of herbs and garlic in the cavity of the chicken. Loosely tie the legs together with kitchen twine.

Roast the chicken until it is cooked through and the skin is dark golden brown, about 1 hour 15 minutes.

Let rest 20 minutes before cutting.

Serve warm.

Herb Roasted Chicken