Include in Print View:

Whole Roasted Chicken with Herb Butter

Herb roasted chicken in a cast iron pot

Craving a show-stopping classic? Try Whole Roasted Chicken with Herb Butter—perfect for weekend family dinners or holiday feasts. A herbaceous butter rub under the skin keeps every bite juicy, while fresh sage, rosemary, thyme, and scallions add depth. This roast delivers old-school comfort with refined flavor.

Herb roasted chicken in a cast iron pot

Ingredient Guide

  • Whole Chicken: Skin-on bird ensures roast dinner authenticity and golden skin.
  • Salt: Key to well-seasoned, flavorful meat and crispy skin.
  • Black Pepper: Adds grounding warmth.
  • Olive Oil: Helps the herb butter spread and promotes browning.
  • Parsley: Provides fresh brightness.
  • Sage, Rosemary, Thyme: Classic herbs that infuse the roast with savory aroma.
  • Garlic: Enhances savory depth when rubbed under the skin.
  • Scallions: Liven the cavity for added flavor infusion.

Shopping Made Easy

  • Choose a 4–5 pound chicken with skin for best roasting results.
  • Fresh herbs elevate flavor; grab a mix of sage, rosemary, and thyme.

Cooking Notes from the Kitchen

  • Loosen the skin gently to rub herb butter directly onto meat for deep flavor.
  • Preheat oven to 400 °F (200 °C) and roast uncovered for a juicy core and crisp exterior.
  • Baste every 15 minutes with pan juices if not using foil.
  • Broil for 3 minutes at the end to enhance skin crispness, then rest for 5–10 minutes before carving.

Looking for a quick weekday option? Try this Quick Herb-Rubbed Chicken Legs for simpler prep and faster cooking.

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Cuisine:
Difficulty: Beginner
Servings: 6
Diet: Chicken, Gluten-Free
Description

A simple, oven-roasted chicken infused with island herbs and golden, crispy skin.

Ingredients
  • 4 tablespoons olive oil
  • 1 tablespoon parsley (chopped)
  • 1 tablespoon sage (chopped)
  • 1 tablespoon rosemary (chopped)
  • 1 tablespoon thyme (leaves)
  • 2 cloves garlic (crushed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 whole chicken (4-5 lb)
  • 4 sage leaves
  • 2 sprigs rosemary
  • 2 stalks scallions
  • 4 sprigs thyme
Instructions
  1. 1
    Preheat oven to 400 °F (200 °C).
  2. 2

    Clean the chicken and trim away excess fat.

  3. 3
    herb ingredients prepared on the cutting board

    In a small bowl, combine olive oil, chopped parsley, sage, rosemary, thyme, and garlic to create an herb-garlic oil.

  4. 4
    Add sage leaves, thyme, scallions and rosemary to cavity of chicken

    Loosen the skin over the chicken breast and thighs, then spread half of the herb-garlic oil under the skin. Rub the remaining herb-garlic oil over the outside of the chicken.

  5. 5
    Add sage leaves, thyme, scallions and rosemary to cavity of chicken

    Stuff the cavity with whole sage, rosemary, thyme, and scallions.

  6. 6
    Brush chicken with marinade while cooking in oven

    Place the bird on a roasting rack set inside a roasting pan. Roast uncovered for 1 hour 20 minutes, basting every 15 minutes with pan juices.

  7. 7
    Cooked herb roasted chicken resting on stove in cast iron pan

    Broil for 3 minutes to crisp the skin, watching carefully to prevent burning.

  8. 8
    roasted chicken fully cooked

    Tent with foil and let rest for 5–10 minutes before carving.

Read it online: https://staging.caribbeanpot.com/recipes/simple-herb-roasted-chicken/