This Herb Roasted Chicken is easy to make and is the best comfort food ever! So warming and cozy and packed with flavor, you'll love how easy this is. The smell of chicken roasting has to be one of the best kitchen smells; it evokes memories of warmth and family. Plus, it always tastes fantastic. Serve this up with the traditional sides of veggies, potatoes, and gravy, or add a salad and some crusty bread.
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Ingredients
5.5-5.8lbwhole chicken
¼cupbutter - melted
3tablespoonolive oil
¼cupwhite wine
1tablespoonparsley - finely chopped
1tablespoonrosemary - finely chopped
1tablespoonsage - finely chopped
1tablespoonthyme leaves
1tablespoonchives- finely chopped
1teaspoonsalt
½teaspoonblack pepper
2carrots - roughly chopped
2sticks celery - roughly chopped
1onion - roughly chopped
1½cupschicken broth
Instructions
Remove the chicken from the refrigerator and allow it to come to room temperature. Remove the packaging and pat dry thoroughly.5.7lb2.6kg whole chicken
While the chicken is coming to room temperature
Mix the melted butter, olive oil, white wine, and herbs together. Season the mixture with half of the salt and pepper. Set to one side to solidify slightly (it won't go totally solid as the wine and oil keep it runnier)¼ cup butter 3 tablespoons olive oil ¼ cup white wine 1 tablespoon chopped parsley 1 tablespoon chopped rosemary 1 tablespoon chopped sage 1 tablespoon thyme leaves 1 tablespoon chopped chives ½ teaspoon salt ¼ teaspoon black pepper
Preheat the oven to 200ºC/390ºF.
Use a dessert spoon to loosen the skin of the chicken.
Reserve 2 tablespoons of the butter mixture. Spoon the remaining butter mixture under the skin, and then use your hands to distribute it evenly under the skin.
Smear the reserved butter over all of the chicken skin and season with the remaining salt and pepper.½ teaspoon salt ¼ teaspoon black pepper
Place the chopped carrot, celery, and onion in a roasting tin. Pour the stock over the veg and then place the chicken on top.2 chopped carrots 2 chopped celery sticks 1 chopped onion 1½ cups chicken broth
Tie the ends of the drumsticks together and transfer the roasting pan to the middle of the oven.
Roast for 1 hour.
Reduce the oven to 330ºF/165ºC.
Roast for a further 25-35 minutes. (Chicken is cooked when the internal temperature is 165ºF/75ºC or when juices run clear when you pierce the thigh.)
Rest the roast chicken for 15 minutes – don't cover it.
Serve with pan juices. You can squash the veg into the juices and then strain or serve it as is.