Whole Roasted Chicken with Herbed Butter

Whole Roasted Chicken with Herbed Butter

an easy - and oh-so-affordable - chicken recipe

This easy whole roasted chicken recipe will make you wonder why you have been paying up to buy only a part of the chicken. For the same price, you can have the whole bird!

The term “whole roasted chicken” can be scary to some, but as you will see in the video, it is really quite simple. People see a whole bird and turn the other way, not quite sure what to do about the gizzards, or how to season…and then there’s the cutting. So, I am going to teach not only to cook the chicken, but also how to cut it. You will see that it is really much easier than you think.

Also try Asian and Honey Cayenne whole roasted chicken recipes.

cooking information

Yield: 4 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes

all ingredients

2 Sprigs Fresh Thyme
2 Sprigs Fresh Rosemary
1 Teaspoon Chopped Fresh Mint Leaves
1 Whole Chicken
1 Stick Unsalted Butter

recipe instruction

1. Chop herbs

2. Combine with softened butter

3. Smear herbed butter all over entire bird (reach your fingers underneath the skin and in the cavity – don’t be shy)

4. Bake at 425 degrees for 30-45 minutes

5. Let sit until you can touch/handle it before carving

cooking tips

You can use any herbs you like. These are just a few of my favorites.
You want to be sure that you do not dry out the chicken by over-cooking; but it should not be pink either. A good way to tell when the chicken is done is when the juices run clear.