Butter-Herb Roasted Chicken Butter-Herb Roasted Chicken
favorite
print
like
Prep 15 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 1 Whole roasting chicken
  • 150 g Butter, softened at room temperature
  • 2 tbsps Sage
  • 2 tbsps Thyme
  • 2 tbsps Rosemary
  • 1 Lemon
  • Celery, cut into 2 inch pieces
  • Carrots, cut into 2 inch pieces
  • 1 Onion, quartered
  • 1 tsp Salt
  • 1 tsp Pepper

Butter-Herb Roasted Chicken

  1. Heat oven to 200 degrees Celsius. In small bowl, mix butter, 1 tbsp chopped thyme, sage, rosemary, 1 tsp lemon zest, 1 tsp of the salt and1 tsp of the pepper. Rub mixture under and on skin of chicken.
  2. Add additional herbs into the cavity of the chicken along with the lemon; poke a few holes in before placing cavity. Lay chicken breast side up on top of your celery, carrots and onion (this will act as a rack for the chicken). Place your chicken in the oven 1 hour – 1 hour 15 or until internal temperature hits 74 Celsius. Baste your chicken every 20 minutes.
  3. When done remove from the oven and leave to rest covered for 15-20 minutes (this will allow the chicken to become more tender). Do not throw away the vegetables, as this will make amazing gravy! (Check out gravy recipe). Serve and enjoy with all your roast dinner classics!
Butter-Herb Roasted Chicken Butter-Herb Roasted Chicken
favorite
print
like

Butter-Herb Roasted Chicken

Prep 15 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 1 Whole roasting chicken
  • 150 g Butter, softened at room temperature
  • 2 tbsps Sage
  • 2 tbsps Thyme
  • 2 tbsps Rosemary
  • 1 Lemon
  • Celery, cut into 2 inch pieces
  • Carrots, cut into 2 inch pieces
  • 1 Onion, quartered
  • 1 tsp Salt
  • 1 tsp Pepper
  1. Heat oven to 200 degrees Celsius. In small bowl, mix butter, 1 tbsp chopped thyme, sage, rosemary, 1 tsp lemon zest, 1 tsp of the salt and1 tsp of the pepper. Rub mixture under and on skin of chicken.
  2. Add additional herbs into the cavity of the chicken along with the lemon; poke a few holes in before placing cavity. Lay chicken breast side up on top of your celery, carrots and onion (this will act as a rack for the chicken). Place your chicken in the oven 1 hour – 1 hour 15 or until internal temperature hits 74 Celsius. Baste your chicken every 20 minutes.
  3. When done remove from the oven and leave to rest covered for 15-20 minutes (this will allow the chicken to become more tender). Do not throw away the vegetables, as this will make amazing gravy! (Check out gravy recipe). Serve and enjoy with all your roast dinner classics!