Butter Herb Roast Chicken

Servings: 5

Cook Time: 1 hour 45 min

A traditional roast chicken, combining fresh herbs and spices. Serve whole chicken with more herb garnish for a farm fresh look.


  • 1 HARVESTLAND® Fresh Whole Chicken (about 3 1/2 lbs.)
  • 2 tbsp. Butter — melted
  • 1 1/2 tbsp. fresh thyme — minced
  • 1 tbsp. fresh oregano — minced
  • 1 tbsp. fresh rosemary — minced
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Black pepper
  • 1 tsp. paprika


  1. Preheat oven to 425ºF. Remove giblets and neck from chicken. Discard or cook separately. Loosen chicken skin around breast, drumsticks and thighs.
  2. Combine butter, herbs, salt and pepper. Brush butter mixture under skin and on outside of chicken. Set a vertical, v-shaped, or flat roasting rack in a baking pan. Place chicken in rack. Sprinkle evenly with paprika.
  3. Roast at 425ºF for 15 minutes. Reduce oven to 375ºF and continue roasting 1 to 1 1/2 hours until internal temperature registers 180ºF, measured at thickest part of the thigh. Remove from oven and let stand 10-15 minutes before carving.