Incredible Whole Roasted Chicken with Herbs

whole chicken

🥗Healthier: cornish hen

💰Cheaper: chicken thighs

Cornish hens are smaller and lower in fat, while thighs are more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

rosemary

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano offers a similar flavor profile with fewer calories.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made at home.

Roughly chop a shallot, a few cloves of garlic, a carrot, a stalk of celery, and a lemon into big chunks without peeling them.

Remove the herbs from the stems and give them a rough chop.

Add the chopped vegetables and herbs to a bowl with lots of salt and pepper and a few tablespoons of butter, then mix to combine.

Place the chicken in a roasting pan, breast side up, and remove the giblets.

Rub the inside of the chicken with lots of salt and pepper, then stuff the cavity with the vegetable and herb mixture.

Use several paper towels to dry the chicken thoroughly.

Take the butter mixture and slide it underneath the skin, working it around to distribute it evenly on both sides.

Crisscross the legs and use kitchen twine to tie them tightly.

Rub the outside of the chicken all over with olive oil and sprinkle with more salt, pepper, and herbs.

Pop the chicken into a 350°F (175°C) oven and use a digital thermometer to check when it reaches 160°F (71°C).

Remove the chicken from the oven and let it rest for at least 15 minutes.

Cut off the twine and carve the chicken as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens