Incredible Whole Roasted Herb Chicken
This easy, foolproof method for making a whole roasted chicken produces the most tender, juicy results every single time! 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. It's 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!
For more chicken recipes, try my chicken satay skewers, crispy Italian breaded chicken cutlets, or the best crispy chicken parmesan.
Why This Recipe Works
- Super flavorful thanks to a well seasoned herb butter that gets rubbed underneath the skin before cooking.
- 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.
- Crowd pleasing, endlessly adaptable and makes fantastic leftovers that can be repurposed in dozens of different ways!
Ingredient Notes
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.
*Find the full ingredient list in the recipe card below!
How to make whole roasted chicken
- Make the herb butter by mixing chopped herbs, salt and pepper into room temperature butter.
- 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 for the crispiest skin.
- 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.
- 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.
- Criss cross the legs and tie them together with a piece of kitchen twine.
- 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.
Pro Tip: Go lightly when seasoning the outside of the chicken or the skin will taste too salty.
- Stick the thermometer in the thickest part of the breast, being sure to aim it for the center of the meat. Roast at 350℉ on the middle rack.
Pro Tip: 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. I prefer this type of thermometer that stays in the chicken while it roasts and beeps when it reaches the correct temperature.
- When the thermometer reaches 140℉, crank the heat up to 40℉ and continue cooking until it reaches 160℉.
- Let the chicken rest for at least 15 minutes before carving.
Tips for Success
- Let your chicken sit out at room temperature for 30 minutes prior to roasting to ensure even cooking.
- Seasoning the chicken inside the cavity with salt and pepper will add more flavor to the meat.
- 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 I did. 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.
Serving Suggestions
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.
fAQs
This will completely depend on the size of your chicken and your oven, but I like to budget around 1 ½ - 2 hours of cooking. Because of this, I insist on using a digital thermometer to determine when it's done.
Yes, absolutely. Use a well seasoned oven-safe skillet (such as cast iron) or baking pan. Optionally you can layer vegetables or potatoes on the bottom to use as a makeshift rack to keep the skin from sticking to the bottom of the pan.
No, because it will prevent the outside from browning.
Yes! This roasting method produces a delicious turkey just like it does a chicken. The only difference is it will require a longer cooking time, and because of this, I recommend skipping the 40℉ temperature increase at the end. The skin will be beautifully browned, but if for some reason it's not, go right ahead.
The leftover roasted chicken can be used in a myriad of different recipes, from enchiladas and tacos to soups, salads and more. Some of my favorite recipes for using up leftovers are my classic chicken pot pie, crispy chicken carnitas tacos, and chicken tortilla soup.
Yes! When all of the meat has been cleaned from the bird, I always take whatever's leftover and make a pot of stock. Just put the remaining bones in a stock pot and cover with water, simmer for several hours, then strain. You can add more aromatics if you like, but I tend to keep it simple. Don't overthink it.
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Baked Herb Chicken
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
- 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.
- Preheat the oven to 350℉. 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- When the chicken reaches 140℉, 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℉ while it sits.
- 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.
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.
- 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. I prefer a digital probe meat thermometer that stays in the chicken while it roasts and beeps when it reaches the correct temperature.
Finally got around to trying this....This made the best, most juicy and flavorful roast chicken that I have ever made, including many spatchcocked chickens. This was delicious. Using a Meater wireless thermometer in the breast I did like you said to crank the temp to 400F at around 140F, then turned off oven when hit 157, and took it out and let rest further outside for 15 min or so. Temp ultimately hit 165F. Thanks for this great recipe!
I'm so glad you loved the recipe and that the technique worked well for you! If you leave the bird in the oven until it hits 165, it's almost guaranteed to be dry and overcooked. Yay for juicy chicken!
I have not made this roast chicken yet but definitely will. Just came across your site from a search for Italian Tuna Crudo with Pistachios, which I will make tonight. I really like your site, your recipe descriptions with alternatives to think about. I'm of Sicilian heritage also, did a nice VRBO 2 house driving vacation in Sicily in 2022 and loved it! Had lots of pistachios and wonderful seafood. Anyway, thanks for this great site!!
What a lovely comment! Thank you so much! I hope you love the recipes. Please come back and let me know how they are!
The Crudo was fantastic! I did add a little orange zest and juice in addition to the lemon...The pistachios added such a nice flavor and texture bonus! Luckily I had enough smashed pistachios left over to top a bowl of locally made real thick Greek yogurt with berries and Greek honey!
Thanks Greg! I'm so glad you loved the recipe. Would you mind adding this comment to the Tuna Crudo page instead so it can help other cooks? Thanks so much!
Will do
Thank you so much!
Wow this was the best moist tastiest chicken I have ever had. The flavor was so good with the herbs you must us the fresh herbs for this outstanding flavor. I did the chicken on the grill but only had one side lite. Came out nice and brown after 2 hrs.
Thank you Coley!!
Thanks for leaning this great review, I'm so glad you enjoyed it. I love that you made it on the grill - I'll have to try that!
This came out so flavorful and juicy. I'll be adding it to my regular dinner rotation
This recipe is outstanding. My go-to for roasted chicken
Love the flavor from the herbs and crispy skin!
Delicious recipe thanks for sharing this <3
thanks!
This was the best roasted chicken I have ever eaten. Thank you!!!
So glad!! Thank you for the review! 😀
I love surprises, and that was just fantastic!!! There's not much better than making a special dinner for your favorite people. ❤️ You two dug right into those drumsticks and did not leave one for Chaser.
Yay! I love that you got to see Frankie. And don't worry about Chaser, he was fine eating the thighs 🙂