Get ready to fall in love with this herb roasted chicken recipe! This garlic butter herb whole chicken is aromatic, bursting with flavors, tender fall off the bone, has crispy skin, and is super delicious. It’s a whole roast chicken dish that will please even the pickiest of eaters. Perfect for Sunday dinner, Easter, Christmas, Thanksgiving, and any occasion, serve with sides like potatoes, vegetables, and gravy.
2tablespoonsFresh Parsleychopped (sub for 1 teaspoon dried)
1teaspoonRosemary
1teaspoonDried thyme
½teaspoonOregano
½teaspoonTarragonoptional
¼teaspoonBasil
4clovesGarlicminced
½teaspoonOnion granules
½teaspoonCayenne pepper or black pepperor to taste
Saltto taste
1LargeOnion
Instructions
In a bowl, mix butter, parsley, oregano, rosemary, dried thyme, basil, onion granules, garlic, cayenne pepper, and salt.
Remove giblets from the chicken and pat the chicken dry with paper towels.
Rub the softened butter and herb mixture all over the chicken, getting into all the crevices and under the skin.
Slice onion into thin pieces and arrange them on a baking tray. Stuff some of the sliced onions inside the chicken.
Place the butter herb whole chicken on top of the sliced onions.
Bake it in the oven at 400F/200C for 90 minutes or until the internal temperature reaches at least 165F at the thickest part.Baste with juice in the tray at intervals- at least twice during baking.If chicken is browning too quickly, cover with foil for some time.
Remove the chicken from the oven when it’s cooked and let it rest for 8-10 minutes before serving.
Notes
Remove the giblets before roasting your chicken. What are giblets? Giblets are parts of a chicken or other poultry bird such as the liver, heart, and other organs. When you buy a whole chicken, they might come in a small bag inside of it. You can cook the giblets in a variety of ways or discard them.
This chicken is best served fresh, but can be stored and reheated using the tips shared in this post.
Allow it to sit for 5-10 minutes once you take it out of the oven so the juice redistributes and it’s extra juicy when you cut into it.
Don’t throw away any of the leftover bits! Keep everything from the roasted herb chicken and use it up. One of the easiest ways is by making bone broth. Simply boil the leftovers in water and additional herbs, such as rosemary, if you wish. Strain the mixture and use it in additional recipes or drink it on its own!
How long to roast whole chicken is between 60-90 minutes depending on the size of the chicken, and the temperature of the oven. Where the chicken is placed in the oven will also determine how fast it cooks. It is cooked when the inside is no longer pink, and the internal temperature at the thickest part is at least 165F. Use an instant thermometer to check for this.