Whole Roasted Chicken with Herbs
A simple yet elegant Whole Roasted Chicken with Herbs makes an effortlessly impressive dinner ideal for both weeknight meals and special occasions. Accompanied by roasted mushrooms, potatoes and onions, this complete and stress-free meal comes together conveniently in one pan.
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 45 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 45 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 4 tablespoons butter, melted
- ½ cup white wine
- 1 tablespoon garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme, chopped
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 whole young chicken (about 4 to 5 pounds), room temperature*
- 10 ounces mushrooms, sliced
- 8-10 miniature gold potatoes
- 1 sweet onion, cut into eighths
- Additional fresh herbs, for garnish (optional)
Instructions
- Remove chicken from the refrigerator about 1 hour before cooking.
- Preheat oven to 450 degrees.
- In a small bowl, whisk together the melted butter, wine, garlic, parsley, sage, thyme, salt and pepper.
- Place chicken in a large roasting pan. Using fingers, loosen the skin and spoon the butter mixture evenly under the skin. Surround chicken with the mushrooms, potatoes and onion.
- Roast for 30 minutes, then remove chicken from oven and baste with juices. Tent the top of the chicken with a piece of foil to prevent skin from burning, then roast for 20 more minutes. Baste again and roast once more for 20 minutes.
- Remove chicken from oven and allow to rest for 20 minutes before slicing.
- Garnish with additional fresh herbs before serving, if desired.
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