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Savory Herb Baked Whole Chicken Recipe
Created by:
Brooke Farmer
Prep Time
15
minutes
mins
Cook Time
2
hours
hrs
Print Recipe
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Prep Time
15
minutes
mins
Cook Time
2
hours
hrs
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
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