Herb & Garlic Roasted Chicken


Chicken roasted in butter, herbs, and garlic will have everyone's mouths watering before it even comes out of the oven.


  • 5 pounds whole roasting chicken
  • 2 teaspoons salt
  • black pepper
  • 2 tablespoons butter (softened)
  • 1 clove garlic
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh dill
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme


  1. Preheat the oven to 425° F.
  2. Line a roasting pan with aluminum foil and position a roasting rack inside of it.
  3. Remove the giblets from the cavity of the chicken and discard. Rinse the chicken under cold water and thoroughly pat dry with paper towels.
  4. Liberally season the chicken with the salt and black pepper, to taste, taking care to season the outside as well as the internal cavity.
  5. Place the softened butter in a medium bowl.
  6. Finely grate or press the garlic clove into the bowl of butter.
  7. With a sharp knife, mince the fresh parsley and dill. Remove the stems from the rosemary and thyme, and mince.
  8. Add the minced herbs to the bowl of butter.
  9. Use a fork to stir the garlic and herbs into the butter until they are evenly distributed.
  10. With clean hands, rub the herb-garlic butter all over the surface of the chicken, and under the breast skin.
  11. Transfer the chicken breast-side up onto the roasting rack.
  12. Tie the legs securely together with kitchen twine. Tuck the wing tips underneath the body of the chicken.
  13. Transfer the roasting pan to the middle rack of the preheated oven.
  14. Roast the chicken for 80-90 minutes, or until the thickest part of the chicken breast reaches an internal temperature of 160° F.
  15. Remove the roasting pan from the oven.
  16. Allow the chicken to rest on the roasting rack for 10 minutes.
  17. Transfer the chicken to a cutting board. Carve as desired, and serve.
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