Description
A beautifully roasted whole chicken infused with citrus, garlic, and rich herb butter, creating an incredibly juicy and flavorful dish. Perfect for Thanksgiving, Sunday dinners, or a cozy fall meal!
Ingredients
Units
Scale
- 1 whole chicken (4–5 lbs)
- 1/4 cup unsalted butter, softened
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 orange, sliced
- 1 lemon, sliced
- 1 head garlic, halved
- Fresh herbs for garnish
Instructions
-
Preheat & Prep the Chicken:
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry with paper towels and place it in a roasting pan.
-
Make the Herb Butter:
- In a small bowl, mix butter, olive oil, minced garlic, thyme, sage, rosemary, salt, and black pepper until combined.
-
Loosen the Skin & Apply Butter:
- Carefully lift the skin of the chicken and rub the herb butter underneath, spreading it evenly over the breast meat.
- Rub any remaining butter over the outside of the chicken.
-
Stuff the Cavity:
- Place half of the orange and lemon slices along with half of the garlic head inside the chicken cavity.
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Arrange Aromatics:
- Scatter the remaining citrus slices, garlic, and fresh herbs around the chicken in the roasting pan.
-
Roast the Chicken:
- Roast for 1 hour 15 minutes, basting occasionally with pan juices.
- The internal temperature should reach 165°F (75°C) in the thickest part of the thigh.
-
Rest & Serve:
- Let the chicken rest for 10 minutes before carving.
- Garnish with fresh herbs and serve warm.
Notes
- Extra Crispy Skin: Roast at 400°F (200°C) for the last 10 minutes to crisp up the skin.
- Serving Suggestion: Pair with roasted potatoes, stuffing, or a fresh green salad.
- Leftover Idea: Shred the chicken for sandwiches, salads, or soups the next day.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
