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A roasted chicken in a pan garnished with fresh rosemary sprigs.

Roasted Chicken

This roasted chicken is coated in a garlic and herb butter, then cooked to golden brown perfection. My roast chicken is tender and juicy and it comes out perfect every time!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Brining Time 8 hours
Total Time 1 hour 30 minutes
Servings 6
Calories 404kcal
Author Sara Welch


  • 1 recipe chicken brine optional but highly recommended
  • 5 lb whole chicken
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 onion peeled and quartered
  • 1 lemon quartered
  • 6 tablespoons butter softened
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh thyme leaves minced
  • 2 teaspoons fresh rosemary leaves minced
  • 1 tablespoon fresh parsley leaves minced
  • salt and pepper to taste go easy on the salt if you've brined your chicken


  • Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it's done brining.
  • Preheat the oven to 400 degrees F.
  • Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion and lemon.
  • Tie the chicken legs together with kitchen twine.
  • Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine.
  • Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
  • Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. 
  • Check on your chicken every 20 minutes - if the skin is getting overly dark, cover the chicken with foil.
  • Let the chicken rest for 10 minutes before carving. Serve with pan drippings.



  1. It is imperative to use a meat thermometer to determine when the chicken is done. You do not want to undercook it for food safety reasons, and if it's overcooked it can become dry.
  2. Leftovers can be stored in the refrigerator for up to 3 days.
  3. Use your chicken carcass to make homemade chicken broth! Place the carcass in a large pot with 10 cups of water, 3 sliced carrots, 3 sliced celery stalks, one quartered onion, 2 teaspoons peppercorns, 2 bay leaves, 5 garlic cloves, 1 tablespoon salt and a small bunch of parsley. Simmer for 3-4 hours, then let cool slightly and strain. Refrigerate or freeze for later use.


Calories: 404kcal | Carbohydrates: 3g | Protein: 34g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 166mg | Sodium: 228mg | Potassium: 394mg | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 16.3mg | Calcium: 35mg | Iron: 2mg