This post may contain affiliate links, view our disclosure policy.

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!

Whole Chicken

Recipes Similar to Savory Herb Baked Whole Chicken:

Healthier Crispy Oven Fried Chicken Recipe

Ready to Grill Barbecue Chicken Kebabs

Keto Sesame Crusted Chicken

Healthy Chicken Vegetable Calzone

Savory Herb Baked Whole Chicken Recipe

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.

Plated Chicken Dinner

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!

Whole Bird

Ingredients in Savory Herb Baked Whole Chicken

  • whole chicken
  • onion
  • lemon
  • garlic cloves
  • unsalted butter
  • fresh thyme
  • fresh rosemary
  • salt
  • black pepper

Ingredients

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.

Raw Chicken

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.

Herb Butter

Place the onions, lemon, garlic and whole herbs in the chicken cavity.

Truss the chicken to keep the legs together and the wings down.

Trussed Chicken

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.

Tender Chicken

Discard lemons and onions in the cavity and remove the skin before eating.

Cut Chicken

Recipe
Herb Roasted Chicken
Recipe
No ratings yet
click the stars to rate!

Savory Herb Baked Whole Chicken Recipe

Created by: Brooke Farmer
Prep Time 15 minutes
Cook Time 2 hours
Prep Time 15 minutes
Cook Time 2 hours
This delicious chicken is roasted whole and stuffed with lemons and a homemade herb butter. So tender and juicy!

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

WWP+: 
SmartPoints: 5

Nutrition

Calories: 240kcal | Carbohydrates: 3g | Protein: 34g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 122mg | Sodium: 527mg | Fiber: 1g | Sugar: 1g

did you make this recipe?

Make sure to follow on Pinterest @ourfarmerhouse and on Instagram @ourfarmerhouse

Savory Herb Baked Whole Chicken Recipe

Similar Posts

Stay Connected!

I love comments from you, so feel free to leave your thoughts and let’s chat more below! You can also follow the Farmers on your favorite social platform!

Join The

Farmer House Family


Subscribe to our weekly newsletter for exclusive content offers and access – just like family.

Leave a Reply