Whole roasted chickens or turkeys are typically saved for special occasions. Make a special occasion to cook this Savory Herb Baked Whole Chicken Recipe! I use a whole chicken that is stuffed with lemons and rubbed with a homemade herb butter that is out of this world. Bake the chicken until golden brown perfection and the result is the juiciest, most flavorful chicken ever. My Savory Herb Baked Whole Chicken Recipe will delight all your dinner guests!
Recipes Similar to Savory Herb Baked Whole Chicken:
Healthier Crispy Oven Fried Chicken Recipe
Ready to Grill Barbecue Chicken Kebabs
Healthy Chicken Vegetable Calzone
Why Cook the Whole Bird?
Cooking a whole chicken is great for a large family or for guests. While chicken breast is the leanest and most healthy part of the chicken, some may prefer dark meat. This way you have a ton of food for everyone, and your dinner guests can all take what they want. When serving, you can cut up the bird so everyone can help themselves.
There is less waste when cooking the whole bird, but you can also utilize the leftover bones! Save your cleaned chicken bones for soup stock the next day! For more yummy chicken dishes, try my Healthy Crispy Hot Chicken Wings!
Ingredients in Savory Herb Baked Whole Chicken
- whole chicken
- onion
- lemon
- garlic cloves
- unsalted butter
- fresh thyme
- fresh rosemary
- salt
- black pepper
How to Make Savory Herb Baked Whole Chicken
Preheat the oven to 350°F, and place a rack in a roasting pan.
Rinse and pat dry the whole chicken, being careful to make sure the giblets are removed if included.
Loosen the breast skin by separating it from the breast meat with your hands, being careful not to break the skin.
Generously season the inside and outside of the chicken with salt and black pepper.
In a small bowl, mix the butter and herbs together. Gently rub it under the breast skin.
Place the onions, lemon, garlic and whole herbs in the chicken cavity.
Truss the chicken to keep the legs together and the wings down.
Place on the prepared baking sheet or roasting rack and tightly cover with foil.
Roast for for 1½ to 2 hours.
Take the foil off for the last 15 to 30 minutes to brown the skin.
The chicken is finished when the juices run clear and a meat thermometer reads 180°F in the thigh and 165°F in the breast.
Discard lemons and onions in the cavity and remove the skin before eating.
Savory Herb Baked Whole Chicken Recipe
Ingredients
- 1 4 lb. chicken, whole
- 1/2 onion, quartered
- 1 lemon, cut in half
- 5 garlic cloves
- 2 tbsp unsalted butter, softened
- 1 tbsp fresh thyme, chopped + 2 whole sprigs
- 1 tbsp fresh rosemary, chopped + 2 whole sprigs
- 2 tsp salt
- black pepper, to taste
Instructions
- Preheat the oven to 350°F, and place a rack in a roasting pan.
- Rinse and pat dry the whole chicken, being careful to make sure the giblets are removed if included.
- Loosen the breast skin by separating it from the breast meat with your hands, being careful not to break the skin.
- Generously season the inside and outside of the chicken with salt and black pepper.
- In a small bowl, mix the butter and herbs together. Gently rub it under the breast skin.
- Place the onions, lemon, garlic and whole herbs in the chicken cavity.
- Truss the chicken to keep the legs together and the wings down.
- Place on the prepared baking sheet or roasting rack and tightly cover with foil.
- Roast for for 1½ to 2 hours.
- Take the foil off for the last 15 to 30 minutes to brown the skin.
- The chicken is finished when the juices run clear and a meat thermometer reads 180°F in the thigh and 165°F in the breast.
- Discard lemons and onions in the cavity and remove the skin before eating.
Notes
Nutrition
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