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Herb Chicken

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  • Ready in: 2 hours
  • Serves: 12
  • Complexity: very easy
Herb Chicken


  • 1/8 cup parsley - chopped
  • 1/8 cup sage - chopped
  • 1/8 cup rosemary - chopped
  • 1/8 cup thyme - chopped
  • 2 cloves garlic - minced
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 2 5-pound whole chickens - giblets removed


  1. Preheat the oven to 375 degrees.

  2. Lightly coat a large roasting pan with butter.

  3. Mix all the herbs, garlic, oil, and salt in a bowl to form a paste.

  4. Rub the herb mixture all over the chickens, under the skin and over the breast and thigh meat. Tie the legs together using kitchen string. Place the chickens in the prepared pan, breast-side up.

  5. Roast chickens for 45 minutes. Rotate the pan 180 degrees and continue roasting until a thermometer inserted into the thickest part of the thigh, without touching the bone, reads 165°F, an additional 45 minutes to 1 hour.

  6. Transfer to a clean cutting board; let rest for 10 minutes before removing the string and carving.

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