Herb Roasted Chicken
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 whole chicken
  • 3 sprigs rosemary
  • 5 sprigs thyme
  • 2 sprigs sage
  • 2 tsp salt
  • ½ tsp garlic powder
  • 1 tsp pepper
  • 4 tbsp butter
  • ½ lemon
  • ½ onion
  • 1 celery stalk
  • 1 large carrot
  • 4 garlic cloves
Instructions
  1. Preheat oven to 450/230°.
  2. Pat the chicken dry with a paper towel and place it into a roasting pan.
  3. Remove the herbs from their stems. Chop the herbs finely and mix them up.
  4. Measure out about 2 tbsp of chopped herbs. (If you have more you can use more). Put the herbs in a small bowl. Add in the salt, garlic powder, and pepper.
  5. Add the butter to the herbs and spices. Use your hands to mix everything all together so that you create an herb butter. Set aside for now.
  6. Roughly chop up the onion, celery, and carrots. These are just for smell and flavor, so if you're not going to eat them they don't have to look beautiful.
  7. Crush the garlic cloves. To do this, put the flat of your knife over the clove, then press down with the palm of your hand until you feel the garlic break and flatten.
  8. Squeeze the juice of the ½ lemon into the cavity of the chicken. Stuff the chicken with the onion, garlic, carrot, celery, and onion. Again, doesn't have to be pretty and it may not all fit.
  9. Using your hands, rubs the herb butter all over the chicken. Be generous but you don't have to worry about how it looks. You may not need all the butter.
  10. For added flavor and moisture, gently butter in between the skin and the meat. (You can get in there at the top of the cavity)
  11. Cook in the oven for 1 hour, or until an inserted thermometer reaches 160/71°.
  12. Let it sit on the counter for 10 minutes. If you cut it too soon all the juices fall out! Be patient!
  13. For the sake of presentation, flick off any herbs that have gotten too dark and crispy.
  14. Carve it and serve.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/11/05/herb-roasted-chicken/