How to Roast a Whole Chicken

This recipe was a personal goal of mine. Anybody can cook some chicken cutlets or even learn to fry some good southern wings, but to say you can roast a whole chicken successfully…wow that’s something to brag about. Gorgeous crunchy skin and fall off the bone, juicy meat! Oh yeah 🙂

For the butter and herb compote, you can do it anyway you want. It does not have to be strict and exact to this recipe. I have seen recipes for a Thai chicken or a spicy Mexican chicken. Follow your tastebuds and go make yourself something yummy!


  • 3 lb Chicken
  • 2 springs of Rosemary
  • 2 springs of Thyme (I didn’t have fresh so I used a teaspoon of chopped dried)
  • 1 teaspoon of Garlic Powder
  • 1/3 stick of Butter, room temperature
  • 1 teaspoon Orange Zest or Lemon Zest, finely diced
  • 1 small Orange or Lemon, halved
  • Salt and Pepper to taste
  • 2 Garlic Cloves, crushed

Step 1: Remove giblets and rinse chicken.

Step 2: Brine the chicken in salty water for one hour.

Step 3: Rinse chicken and pat dry. Place chicken on a plate or bowl and put uncovered in the fridge for an additional hour. (This step will help make the skin crunchy while baking)

Step 4: In a small bowl, mix butter, herbs, salt, pepper, garlic powder, garlic and orange zest.

Step 5: Take your fingers or a skinny spatula and slide it underneath the chicken breast skin. Slide it from the back to the neck but do not separate the middle.

Step 6: Take 1/2 the butter compote and place it underneath the skin on the left side. Mush and massage it so the butter is evenly displaced. Take the other half and do the same to the right side. (I warn you, this might be messy)

*Note: The butter is not really supposed to be on the outside, but I couldn’t really control the mess…so oppps!

Step 7: Pre-heat the oven to 400 degrees.

Step 8:Drizzle olive oil over entire chicken. Salt and pepper entire chicken. (Do not forget to do the sides and the bottom of the chicken)

Step 9: Salt the inside cavity of the chicken.

Step 10: Squeeze the orange juice out of the orange into cavity of chicken. Place the orange halves into the cavity, along with any excess herbs stems and leaves.

Step 11: You can either tie the chicken legs together with kitchen twine or you can slice a hole into the skin near the legs and place the legs within the hole. This will help the juice of the chicken from escaping.

Step 12: Cook for about forty-five minutes to an hour on a pan.

Step 13: Eat and Enjoy!


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