Herb Roasted Chicken
Servings: 4 | Time: 2 hours
This is not just a roast chicken — it’s the roast chicken. The kind that turns quiet kitchens into gathering places and makes everyone wander in asking, “What smells so good?” Crisp, golden skin. Juicy, tender meat. And the secret that makes it unforgettable: we finish it with a generous swipe of herbed butter that melts into every crackle and crevice.
As the chicken rests, the butter — flecked with fresh herbs and a touch of salt — melts over the hot skin, basting it one last time. It seeps into the meat, deepening the flavor and creating that glossy, restaurant-worthy finish. The result is a bird that’s impossibly moist, fragrant, and rich without being fussy.
It’s simple enough for a Sunday dinner, impressive enough for company, and foolproof enough for beginners. This is the roast chicken you make once… and then make forever.
Directions
Add wine, onion and chicken to a plastic bag and marinate for an hour.
Preheat the oven to 425 degrees.
Remove the chicken from the Ziplock, discard the marinade, place in a baking dish.
Cover the chicken in oil and salt.
Add the chicken to the oven and roast for 15 minutes to crisp the skin.
Turn the heat down to 350 and roast for 1 hour and 45 minutes.
Mix butter and herbs together.
Brush onto the chicken and bake for 15 more minutes.
Remove from the oven when the internal temp reaches 160 degrees.
Cut and serve.
Ingredients
1 whole chicken
1 cup white wine
1 onion, peeled and halved
1 tablespoon vegetable oil
½ teaspoon salt
2 tablespoons softened unsalted butter
1 tablespoon Italian parsley, chopped
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh chives
¼ teaspoon cracked pepper
