Chef John's Whole Roast Chicken
Servings: 4
Calories:
Equipment
- oven
- sheet pan and rack
Ingredients
- 1 4-5lb whole chicken
- 1 stick butter softened
- 2 T fresh thyme
- 2 T fresh oregano
- 2 T fresh parsley
- 2 cloves garlic minced
- salt as needed
- pepper as needed
Instructions
- Remove giblets and neck from inside chicken if applicable. Pat inside and outside of chicken dry with paper towels, season inside of cavity very well with salt and pepper and then refrigerate, uncovered 6 hours up to 24 hours. Mince herbs and mix herbs and garlic into softened butter. Rub butter all over chicken skin, inside and out and place chicken on a wire rack in a baking sheet and into 375 degree preheated oven. Roast for 1 hour and check the internal temp at the thickest part of the thigh with a meat thermometer. The chicken can be removed when it is 165 degrees. Be careful not to overcook. Let stand and rest outside of oven for at least 15 minutes before slicing and serving.