Herb Roasted Chicken
This Herb Roasted Chicken is rubbed with garlic butter and fresh herbs, then roasted until juicy with perfectly crispy golden skin.
Servings: 6 people
Print Recipe
Equipment
- Knife and cutting board
- Measuring cups and spoons
- Roasting pan
- Small Mixing Bowl
- Twine
Ingredients
- 3 celery stalks
- 2 carrots halved
- 1 5-6 pound whole chicken
- 2 medium onions quartered
- 1/2 cup salted butter room temperature
- 6 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh parsley chopped
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons fresh oregano chopped
- 1 teaspoon fresh thyme chopped
Instructions
- Preheat oven to 400°F. Place the celery and carrots in the bottom of a roasting pan.
- Remove the giblets from the chicken. Add the onions to the chicken cavity. Pat the chicken dry with paper towels. Place the chicken on top of the carrots and celery.
- In a small mixing bowl, combine the butter, garlic, rosemary, parsley, salt, pepper, oregano, and thyme. Spread the mixture under the skin and over the outside of the chicken. Tie the chicken legs together with twine.
- Place the chicken in the oven for 1 hour and 30 minutes to 1 hour and 45 minutes, until the chicken reaches an internal temperature reaches 165°F. Allow the chicken to rest for 10 minutes before carving.
Notes
• Pat the chicken dry before adding the butter mixture to help the skin crisp.
• Rub some of the herb butter underneath the skin for extra flavor.
• Always let the chicken rest for 10 minutes before carving to keep it juicy.
• Use a meat thermometer to ensure the breast reaches 165°F.
• Save the carcass to make homemade chicken stock.