Herb Roasted Whole Chicken

May 12, 2021 • 0 comments

Herb Roasted Whole Chicken
The herb butter tucked under the skin ensures juicy, succulent meat and the oil rubbed on top aids in perfectly crispy skin. Roasted atop a bed of vegetables makes this a delicious one-pan meal.
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o  1 Whole pasture-raised chicken, about 3-4 lbs.

o  3 Tablespoons room temperature butter

o  2 Cloves garlic; one whole, one minced

o  1 Tbsp. finely chopped fresh herbs such as sage, thyme, parsley and/or rosemary

o  Additional stems of herbs to place in cavity

o  Olive oil for drizzling

o  Kosher salt

o  Freshly ground black pepper

o  Optional: 4-6 cups roughly chopped vegetables such as onions, carrots and potatoes, cut into large chunks (you will need a rack insert for your roasting pan if not setting the chicken upon vegetables, see notes below.)


1.      Combine butter, minced garlic and chopped herbs, stir well and place in the freezer to begin to set up.

2.      Rinse your chicken inside and out under cool water, being careful to not splash. Place on a large dish and pat dry.

3.      Preheat oven to 450-degrees.

4.      Remove butter from freezer and cut it into 4-6 hunks. 

5.      Insert your finger under the skin on both sides of the spine in order to create “channels”. Slide your herbed-butter hunks inside, spaced apart. 

6.      Place roughly chopped vegetables on the bottom of your roasting dish, drizzle with a touch of olive oil and season with salt and pepper. Place your chicken on top, breast-side-up.

7.      Tuck the whole garlic clove any additional herb stems into the cavity of the chicken.

8.      For the most evenly-done chicken, truss it by tucking the wing tips under the breast and tying the legs together tightly with butcher’s twine. 

9.      Drizzle chicken with olive oil, rub evenly across the skin and season with salt and pepper. 10.  Place your roasting pan into the oven, uncovered for 10-15 minutes to begin to brown the skin.

11.  Reduce oven temp to 350-degrees, continue to cook for approximately 20 minutes per pound. This should be about 60-80 minutes at 350-degrees for most GVF-sized whole chickens

12.  When the chicken is done, a thermometer inserted into the center of the meatiest part of the inner thigh (being careful to not touch bone) will read 165-degrees F.

13.  Let rest for at least 10 minutes before slicing.


  • If roasting chicken on a rack instead of vegetables, you can reduce the butter by half.
  • Trussing the bird ensures an evenly-cooked chicken. It is not required, however, you should prepare for a slightly drier breast.
  • Using a thermometer is important to guarantee a perfectly cooked final product.
  • To prevent your wing tips from escaping like mine did here, after tightening the legs with a figure-8 shape, you can continue the twine around the bottom portion of the chicken, tying it on the other side to keep everything "nice and tucked".
  • If your wing does escape, do NOT try to reposition it, as this will cause all of the juices to flood out.
  • If at some point the skin is starting to become too dark for your liking, lightly tent a sheet of foil over it. It is important to not seal the foil, as trapped steam will soften the skin.

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