Short description

A whole chicken roasted to golden perfection with savory herb butter. The skin becomes crisp, the meat remains juicy, and a fragrant blend of fresh herbs, garlic, and lemon infuses every bite.

Why You’ll Love This Recipe

Deep, savory flavor thanks to herb butter rubbed under the skin and over the surface.
Succulent, moist meat by virtue of roasting at the right temperature and letting it rest.
Simple ingredients, impressive results — perfect for family dinners or special occasions.
Versatile sides: roast vegetables, potatoes, or fresh greens work beautifully.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 whole chicken (about 4–5 lb / 1.8–2.3 kg), giblets removed
Unsalted butter, softened
Fresh herbs (such as rosemary, thyme, sage; chopped)
Garlic cloves, minced
Lemon (halved; zest and/or juice)
Salt
Black pepper
Olive oil (optional, for extra browning)

Directions

Preheat your oven to about 425°F (220°C).
Pat the chicken dry with paper towels; make sure the surface is dry for crisp skin.
In a small bowl, mix softened butter with chopped herbs, minced garlic, lemon zest (and juice if using), salt, and pepper.
Gently loosen the skin over the breasts and thighs, and spread some of the butter-herb mixture underneath the skin. Rub the remaining butter mixture over the outside of the chicken.
If desired, tuck lemon halves and extra herb sprigs inside the cavity for added flavor.
Optionally, tie the legs together (truss) and tuck the wings under for even roasting.
Place the chicken breast-side up in a roasting pan. If you like, surround with chopped vegetables (onion, carrots, potatoes) to roast in the drippings.
Roast in the preheated oven. For a chicken this size, aim for about 1 hour to 1 hour 15 minutes (depending on weight). If skin is browning too fast, cover loosely with foil partway through.
Use a meat thermometer to check doneness: the internal temperature should reach 165°F (74°C) in the thickest part of the thigh (not touching bone).
Remove the chicken from the oven and let it rest for about 15–20 minutes before carving. Resting allows juices to redistribute.

Servings and timing

Serves 4–6 people depending on appetite and side dishes.
Prep time: about 15–20 minutes (herb butter, seasoning)
Cook time: 1 to 1¼ hours (depending on chicken size)
Resting time: ~15–20 minutes

Variations

Add root vegetables (potatoes, carrots, turnips) around the chicken in the pan so they roast in the chicken drippings.
Use different herb combinations: parsley, dill, tarragon, or even oregano & basil for a more Mediterranean touch.
Include citrus variations: orange instead of lemon, or add citrus zest.
Make it spicy: add crushed red pepper flakes or paprika to the butter mix.
Dairy-free option: substitute butter with a good quality plant-based butter or olive oil herb rub.

Storage/reheating

Storage: Leftover chicken should be refrigerated within two hours of cooking. Store in an airtight container; it keeps well for 3–4 days.
Reheating: Reheat gently in an oven set to about 325°F (160°C) until warmed through (about 20–30 min depending on amount). If you have chicken pieces, cover with foil to prevent drying out.
You can also slice and use leftovers in salads, sandwiches, or soups.

FAQs

What size chicken should I use for this recipe?

A bird of about 4–5 lb (1.8–2.3 kg) works well. If larger, add more cooking time and check internal temperature carefully.

Can I prepare the herb butter ahead of time?

Yes, you can mix the butter and herbs a few hours or even the night before. Store covered in the refrigerator, then soften before using under the skin.

How do I ensure crispy skin?

Pat the chicken dry before cooking. Roast at a high temperature at the start. Don’t overcrowd the pan. Rest without foil until you’re ready to serve.

Should the chicken be trussed?

Trussing helps the bird cook more evenly, especially the legs and wings, and helps prevent those parts from drying out. But it’s optional.

What herbs work best?

Rosemary, thyme, sage are classic choices. Others like parsley, tarragon, oregano can be used depending on your flavor preference.

How can I tell when the chicken is fully cooked?

Use a meat thermometer: 165°F (74°C) in the thickest part of the thigh is safe. Also, juices should run clear when the thigh is pierced.

Can I use butter only on the outside if I don’t want to lift the skin?

Yes — though spreading butter under the skin improves flavor and helps keep the meat moist. But rubbing the outside still adds great flavor.

What sides go well with this?

Roasted vegetables, mashed potatoes, green salad, steamed greens, or crusty bread to soak up the juices.

Can I roast this chicken at a lower temperature?

Yes — you can drop to about 375°F (190°C) for a longer cooking time. Lower temp makes juicier meat but skin may be less crisp. Adjust time accordingly.

Is this recipe good for beginners?

Absolutely. The technique is straightforward. The flavors are forgiving. It’s a great recipe to build confidence with roasting.

Conclusion

Roast Herb Butter Chicken is a timeless dish: simple yet impressive. With basic ingredients, easy steps, and beautiful results, this recipe turns an ordinary meal into something special. Whether you stick with classic herbs or try a twist, you’ll end up with a golden, fragrant chicken that’s worth every minute.

Roast Herb Butter Chicken