Crispy skin, juicy meat, and a blend of classic herbs make this chicken unforgettable.
This roasted chicken recipe comes from my mother's recipe box and was a favorite family meal. The chicken always came out tender, juicy, and packed with flavor, while the skin roasted to a beautiful golden brown crispness.
One thing my mom always did was remove the backbone before roasting the chicken. She never let anything go to waste. The backbone was wrapped and frozen to use later when making homemade chicken broth or chicken soup. By flattening the chicken before roasting, it cooked more evenly and produced wonderfully crispy skin.
The herb butter mixture creates a flavorful crust while keeping the meat moist and delicious. It's a simple recipe that turns an ordinary chicken into a memorable family dinner.
Ingredients:
1 whole 3-4 lbs. chicken, giblets and neck removed
1/2 c. butter, softened
1 tsp. thyme
1 tsp. parsley
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. marjoram
1/2 tsp. rosemary
1/2 tsp. sage
1/2 tsp. garlic powder
1/2 tsp. coriander
1/4 tsp. nutmeg
1/4 tsp. paprika
Directions:
Preheat the oven to 350°F. Prepare a large roasting pan, sheet pan, or a cast iron skillet. A roasting rack if you have one.
Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along one side of the backbone. Repeat on the other side and remove the backbone. Reserve it for making broth or soup if desired.
Turn the chicken over and press firmly on the breastbone until the chicken lays flat.
In a small bowl, combine the thyme, parsley, salt, pepper, marjoram, rosemary, sage, garlic powder, coriander, nutmeg, and paprika.
Sprinkle a small amount of the seasoning mixture inside the cavity of the chicken.
Place the chicken skin-side up in the roasting pan or skillet. If using a roasting rack, place the chicken on top of the rack.
Rub the softened butter evenly over the entire surface of the chicken.
Sprinkle the remaining seasoning mixture evenly over the buttered chicken.
Let the chicken sit at room temperature for 20 to 30 minutes.
Roast for 55 to 60 minutes, or until an instant-read thermometer reads 160°F in the breast and 165°F to 170°F in the thickest part of the thigh.
Remove from the oven and allow the chicken to rest for 10 minutes before carving.
Serve and enjoy.
Tips for Best Success:
- Pat the chicken dry before applying the butter for crispier skin.
- Use kitchen shears to remove the backbone more easily.
- Let the chicken rest before roasting to take the chill off.
- Use an instant-read thermometer for perfect doneness.
- Allow the chicken to rest after roasting so the juices redistribute.
- Save the backbone and carcass for homemade broth.
Variations and Substitutions:
- Add the zest of one lemon to the butter mixture and place lemon slices under the chicken.
- Increase the garlic powder to 1 teaspoon or add minced fresh garlic to the butter.
- Replace regular paprika with smoked paprika for a subtle smoky flavor.
- Use fresh rosemary, thyme, and parsley if available.
- Replace some or all of the butter with olive oil.
Serving Suggestions:
Serve with:
- Mashed potatoes
- Seasoned rice
- Roasted vegetables
- Green beans
- Buttered corn
- Glazed carrots
- Garden salad
- Dinner rolls
- Homemade gravy
- Chicken stuffing
How to Store:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooked chicken for up to 3 months.
- Reheat covered in a 300°F oven until warmed through, or microwave individual portions.
- Don't waste the bones. Save the backbone and carcass for homemade chicken broth, soup, or stock.
Frequently Asked Questions:
What does spatchcocking a chicken do?
Removing the backbone and flattening the chicken helps it cook more evenly and often results in crispier skin.
Can I prepare the chicken ahead of time?
Yes. Season the chicken several hours ahead and refrigerate until ready to roast.
How do I know when the chicken is done?
Use an instant-read thermometer. The breast should reach 160°F and the thigh should reach 165°F to 170°F.
Can I use fresh herbs?
Absolutely. Fresh herbs add wonderful flavor.
Why let the chicken rest before carving?
Resting allows the juices to redistribute throughout the meat.
Can I use this seasoning blend on turkey?
Yes. The herb blend works beautifully on turkey as well.
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