Roasted Herb Chicken recipe makes a buttery tasting chicken with crispy skin that's so easy to make and delicious to eat.
Prep Time 15 minutesmins
Cook Time 1 hourhr20 minutesmins
Total Time 1 hourhr35 minutesmins
Servings 6
Author Julie Menghini
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Ingredients
4lbchicken
3tbspbutterunsalted
2tspthyme leavesfresh
salt and pepper
Instructions
In a small bowl, blend the softened butter and thyme together.
Remove the whole chicken from the packaging and remove the giblets from the inside of the chicken cavity. Remove the tail and neck pieces if still attached with a pair of sharp shears (optional)
Pat the bird dry with a paper towel inside and out.
Rub the herb butter all over the skin of the bird. Sprinkle with salt and pepper. Tie the legs together and place the bird on a rack. Tuck the wing tips behind the bird.
Bake uncovered for 1 hour and then test the internal temperature with an instant-read thermometer. Repeat checking the internal temperature every 15 minutes until the internal temperature reads 165°F.
Rest for 15 minutes prior to carving. You don't have to cover it.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.