clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Whole roasted chicken sitting on top of roasted carrots and onions in a cast iron skillet.

Herb Butter Whole Roasted Chicken

  • Author: Melissa
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x


Back to basics with this healthy whole roasted chicken slathered in a herb butter mixture creating a crispy golden skin. Simple to make with only a few ingredients and full of flavor from the butter, thyme, rosemary, and sage. Perfect for dinner any night of the week.


  • 4-pound whole chicken, rinsed
  • 23 teaspoon dried thyme
  • 2 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 6 tablespoons butter 
  • 1 medium onion, chopped
  • 4 medium carrots, chopped 1 inch
  • 46 garlic cloves (leave the skin on)
  • 1 lemon, cut in quarter
  • salt and pepper, for taste


  1. Preheat oven to 425° F (220° C).
  2. Chop carrots and onions, place in an iron cast pan or roasting pan along with the garlic cloves. Set to the side. No need to season the veggies, as the drippings from the chicken will fall and caramelize them as they cook.
  3. Remove giblets from the inside of the chicken and any leftover feathers.
  4. Rinse the inside and outside, and pat dry with paper towels or cloth kitchen towel. Don’t skip this step. This is needed to obtain crispy skin and to prevent moisture in the oven.
  5. Season the inside and outside of the chicken with salt and pepper.
  6. Mix the butter with the dried thyme, rosemary, and sage in a bowl. You may have to pop the butter in the microwave to soften, do not melt.
  7. Make a few cuts with a knife on both sides of the breast, thighs, and drumsticks to loosen the skin.
  8. Rub the butter mixture over the entire chicken and gently slide the butter mixture under the skin and between the meat. 
  9. Place the chicken breast side up on top of the veggies in the cast iron skillet
  10. Stuff the inside of the chicken with the lemon cut in four.
  11. Roast for 55-60 minutes or until juices run clear and internal temperature reaches 165° F (74° C). Baste the chicken at the 25-minute mark.
  12. Remove from oven, baste with the juices and let cool for 15 minutes.
  13. Serve with rice or quinoa, the roasted veggies, garlic clove, and a lemon wedge. Make sure to squeeze the garlic paste over the chicken and squeeze the juice from the roasted lemon on top. Delish!


  1. Some recipes call for twine, and in my experience, I opt for string-free and get the same results. 
  2. The skin of the garlic is left on to reduce the risk of burning. I then squeeze out the garlicky paste and smear it on the chicken before diving in to eat. 
  3. Don’t waste the carcass and make a bone broth to use for a later date. Here is a simple recipe.
  4. You can store the leftover chicken in an air-tight container for up to 4-5 days.
  • Prep Time: 15
  • Cook Time: 55
  • Category: Main Dish
  • Method: Oven