Herb Butter Whole Roasted Chicken {with Basil Butter}
Something special happens when chopped fresh herbs are swirled into creamy butter then tucked under the skin of a whole chicken. In an instant she becomes a self-basting bird that guarantees the most beautiful crispy skin and undeniably juicy results.
Ingredients
For the Chicken
- 1 4-5 lb. whole chicken
- 4 Tbl. butter room temperature
- 1/4 cup fresh basil leaves chopped
- 1 Tbl. fresh oregano leaves chopped
- 1 tsp. fresh thyme leaves chopped
- 1 tsp. fresh rosemary minced
- salt & pepper to taste
For the Basil Butter
- 4 Tbl. butter room temperature
- 1/4 cup fresh basil leaves chopped
- 2 Tbl. Parmesan cheese freshly grated
- salt & pepper to taste
Instructions
For the Chicken
- Preheat oven to 425 degrees F. Discard neck/gizzards or save for making broth. Pat chicken dry with paper towels. Combine remaining ingredients in a small bowl.
- Loosen the skin by sliding your fingers under the skin, over the breasts and thighs, lifting gently. Using your hands work the herb butter mixture underneath the skin and finish with a nice rub on top of the skin.
- Place chicken on a rack in a baking dish and roast in a 425 degree oven for 30 minutes uncovered, then reduce the temp. to 350 degrees and cook an additional 1 hour or until juices run clear and/or thermometer inserted into the thickest part of the thigh registers 160 degrees. Tent loosely with foil midway through cooking to prevent over browning.
- Remove from the oven and allow to rest at least 15 minutes (the temperature will rise 5 degrees to 165 degrees while resting), this insures your juices remain in the bird and not on your cutting board. Carve and serve with Basil Butter.
For the Basil Butter
- Combine all ingredients in a small bowl and serve at room temperature with roasted chicken.