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2.50 from 2 votes

Butter Roasted Chicken with Rosemary and Sage

This recipe, buttery and so tender I dare use the word ‘succulent,’ is perfect for any season, any occasion, any guest.
Prep Time15 minutes
Cook Time1 hour 30 minutes
rest20 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: butter roasted chicken with rosemary and sage, chicken and herbs, roasted chicken recipe
Servings: 6 Servings
Calories: 247kcal
Author: Andie Mitchell

Ingredients

  • 1 5- pound whole chicken
  • 1 lemon halved
  • 2 tablespoons unsalted butter softened
  • 3 fresh sage leaves finely chopped
  • 3 sprigs fresh thyme finely chopped
  • 1 sprig fresh rosemary stem removed, leaves finely chopped
  • 2 garlic cloves minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Preheat your oven to 425 degrees F. Rinse the chicken and pat it dry. Remove the giblets and place the halved lemon inside your bird.
  • In a small bowl, mash the butter with all remaining ingredients. Gently loosen and lift the skin from the meat of the bird.
  • Use your fingers to rub the butter herb mixture into the flesh of the bird- making sure to cover as much area as you can.
  • Return the chicken skin to cover all of the exposed flesh. Roast for 1 hour 30 minutes. Let it rest on a cutting board for 20 minutes before carving.

Nutrition

Calories: 247kcal | Carbohydrates: 1g | Protein: 21g | Fat: 19g | Sugar: 1g