Whole Roast Chicken is a delicious herb-flavored roast chicken that exudes a delectable, attractive aroma to match its perfect taste.  Simple, yet extraordinary.
Whole Roasted Chicken

Whole Roast Chicken
Prep time
Cook time
Total time
This pairs well with roasted parsnips or turnips.
Recipe type: Main Course
Cuisine: French
Serves: 4
  • 1 4-pound whole chicken
  • 1 Cup Herb Butter, softened, recipe follows
  • 1 medium onion, peeled and quarted
  • 3 lemons
  • Kosher salt and pepper, as needed
  • vegetable oil, as needed for the pan
Herb Butter
  • 1 Cup butter
  • 1/4 bunch fresh parsley
  • 1/4 bunch fresh chives
  • 1 Tablespoon thyme
  • 3 sprigs tarragon, leaves picked
  1. Preheat the oven to 475 degrees F.
  2. Spread a thin film of vegetable oil on the bottom of a roasting pan.
  3. Evenly spread softened Herb Butter between chicken skin and breast.
  4. Cut off wingtips; truss chicken. Season well with salt and pepper, especially inside cavity.
  5. Cut one lemon in 6 even slices, crosswise. Insert lemon and onions inside the cavity. Cut off wingtips; truss chicken.
  6. Cut remaining lemons in half, crosswise. Add to the roasting pan, cut sides down.
  7. Roast chicken for 45 minutes or until juices run clear. Remove from the oven.
  8. Allow chicken to rest at least 10 minutes. Remove lemon and onions from inside cavity. Cut chicken into four pieces and serve with a roasted lemon half.
Herb Butter
  1. Combine butter, parsley, chives, thyme and tarragon in food processor; blend until completely combined. Store chilled.


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