Incredible Whole Roasted Herb Chicken

As a professionally trained chef with decades of experience, I can say with confidence that this foolproof method for making herb-roasted chicken is the best you'll ever try.

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The secret lies in a few simple techniques that I've perfected over the years, and I’m going to teach you all of them. It’s a simple, straightforward recipe that I’ve made hundreds of times, and it’s guaranteed to be perfect every single time.

First, a well-seasoned herb butter is gets rubbed underneath the skin before roasting, infusing the meat with layers of flavor as the butter melts down.

But the real magic happens in the preparation – Keep reading to find out how to make the best ever roasted chicken, with tender juicy meat and delightfully crisp skin. You’ll keep coming back to this recipe time and time again!

Why This Whole Roasted Chicken Recipe Works

• Super flavorful thanks to a well seasoned herb butter that gets rubbed underneath the skin before cooking. The butter melts down into the meat as it cooks to add seasoning and moisture.
• Thoroughly drying the chicken and letting it sit out at room temperature before roasting at two different temperatures produces a crispy outer skin and juicy meat throughout. If you're a crispy chicken lover, don't miss my crispy Italian breaded chicken cutlets recipe!.
• A digital thermometer tells us when the meat reaches just the right temperature, resulting in a bird that's always moist and never dried out.
• Crowd pleasing, endlessly adaptable and makes fantastic leftovers that can be repurposed in dozens of different ways!

Baked Herb Chicken Essential Ingredients

• Whole chicken - Fresh, organic chickens are best, but any whole chicken will do. Size does not matter since we are using a thermometer to determine when its done, however I tend to find smaller is better.
• Herbs - Stick to hardy herbs like thyme, rosemary, marjoram or sage. Use one or a combination -dried or fresh. Avoid soft herbs like dill, chives, basil, parsley and tarragon.
• Aromatics for stuffing - use whatever odds, ends and vegetable scraps you have lying around to add flavor and moisture to the chicken's cavity while roasting. Onions, garlic, celery, carrots, herbs and citrus are all great options.
• Digital Probe Meat Thermometer - Non negotiable, unless you want to play raw chicken roulette. I prefer this type of thermometer that stays in the chicken while it roasts and beeps when it reaches the correct temperature.

How to make the perfect Whole Roasted Chicken

1. Make the herb butter by mixing chopped herbs, salt and pepper into room temperature butter.

2. Prepare the chicken by removing the giblets and using several paper towels to pat dry on all sides. Get the chicken as dry as possible.

3. Rub the inside of the chicken's cavity with a generous amount of salt and pepper, then stuff the aromatic vegetables and herbs inside until you can't fit anymore.

4. Spread the herb butter underneath the skin by using a spoon and your fingers. Press and massage the butter under the skin until it's evenly distributed on both sides of the breast.

5. Criss cross the legs and tie them together with a piece of kitchen twine.

6. Drizzle the chicken all over with olive oil, then use your hands to rub it into every nook and cranny. Sprinkle with a light dusting of salt, pepper and the remaining chopped herbs.

7. Stick the thermometer in the thickest part of the breast, being sure to aim it for the center of the meat. Roast at 350 degrees on the middle rack.

8. When the thermometer reaches 140 degrees F, crank the heat up to 400 and continue cooking until it reaches 160 degrees F.

9. Let the chicken rest for at least 15 minutes before carving.

Roasted Herb Chicken Recipe Tips

• Let your chicken sit out at room temperature for 30 minutes prior to roasting to ensure even cooking.
• For the crispiest skin, be sure to thoroughly dry the inside and outside of the chicken with paper towels before stuffing.
• Seasoning the chicken inside the cavity with salt and pepper will add more flavor to the meat.
• Use a spoon to nestle the butter under the skin, then use your fingers on the outside to press it evenly into place.
• Go lightly when seasoning the outside of the chicken or the skin will taste too salty.
• Never rely on the little plastic pop-up that sometimes comes on a whole chicken to determine when it's done, as they will result in a dry, overcooked bird.

What to pair with Herb Roasted Chicken

This recipe pairs beautifully with a few simple sides. I love to serve it with a side of sautéed greens like spinach, broccoli rabe or escarole.

This chicken also pairs great with roasted vegetables, like cauliflower, stuffed tomatoes or Brussels sprouts.

I also love it with something starchy, like butternut squash, roasted potatoes and onions, a classic potato au gratin, or mushroom risotto.

Storing leftover Herb Baked Chicken

Store leftover chicken in an airtight container in the refrigerator for up to 5 days.

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Baked Herb Chicken

This easy, foolproof method for roasting a chicken or turkey produces the most delicious, juicy results every time. The perfect roasted chicken recipe!

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 4 servings

Calories: 516kcal

Author: Nicole Gaffney

Ingredients

• assorted fresh herbs such as thyme, rosemary and/or sage*
• 1 teaspoon kosher salt plus more for sprinkling
• freshly cracked black pepper to taste
• 3 tablespoons butter softened to room temperature
• 1 fresh whole chicken any size
• aromatic vegetables and herbs for stuffing such as carrot, celery, shallot, onion, garlic, lemon, parsley, sage, rosemary and thyme**
• 1-2 tablespoons olive oil eyeball it
• kitchen twine
• instant read thermometer

Instructions

1. Remove the tough stems from the herbs, then chop them up so you have a little over 1 tablespoon. Add ¾'s to a bowl, reserving the rest of the herbs for later. Eyeball it - it doesn't need to be exact. Add 1 teaspoon of salt, freshly cracked pepper to taste, and the butter. Mix until the herbs are evenly distributed.
2. Preheat the oven to 350 degrees. Place the chicken breast side up on the rack of a roasting pan. Remove the giblets from inside the cavity, and place them in the pan below if desired (once roasted they will help flavor a fantastic gravy or pan sauce). Use several paper towels to pat the chicken dry on all sides - being as thorough as possible. This will help the skin get golden brown and crispy.
3. Rub the inside of the cavity with a generous amount of salt and pepper, then stuff the aromatic vegetables and herbs inside until you can't fit anymore.
4. Use your fingers to go underneath the skin and separate it from the breast meat, being careful not to let it tear (be mindful of your rings, ladies).
5. Using a spoon, take half of the herb butter and stuff it underneath the skin on one side of the breast as far as it will go, then use your fingers to press and spread it out. Repeat with the other side.
6. Pull the flaps of skin up to cover the cavity, then criss cross the legs and tie it all together with a piece of kitchen twine. No fancy technique - just a simple knot will do.
7. Drizzle the chicken all over with olive oil, then use your hands to rub it into every nook and cranny. Sprinkle with a light dusting of salt, pepper and the remaining chopped herbs.
8. Place the chicken in the oven on the middle rack, then stick the thermometer in the thickest part of the breast, being sure to aim it for the center of the meat.
9. When the chicken reaches 140 degrees F, crank the heat up to 400 and continue cooking until it reaches 160. Remove it from the oven immediately, as it will continue cooking as it sits. The chicken should reach at least 165 degrees F while it sits.
10. Let the chicken rest for at least 15 minutes. Use a sharp knife to remove the legs and wings, then use the breast bone as a guide to remove the entire breasts, one at a time. Slice the breasts into pieces, and separate the legs into drumsticks and thighs. Serve immediately.

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Notes

*Dried herbs may be substituted for fresh, but since they are much stronger in flavor you need to use less.

**You don't have to use all of the vegetables listed here. I usually just use whatever odds and ends I have in my refrigerator to stuff the cavity - a piece of an onion, half a lemon, a few garlic cloves, etc.

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Nutrition

Calories: 516kcal | Carbohydrates: 0.01g | Protein: 36g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 782mg | Potassium: 363mg | Sugar: 0.01g | Vitamin A: 529IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg