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
Directions
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.