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2 herb roasted chickens on a plate

Herb Roasted Chicken

  • Author: Shannon Doleac, MS, CSCS, CF-L1
  • Prep Time: 20 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 40 mins
  • Yield: 8 - 10 1x


These roast chickens are surprisingly moist! The trick: cooking them breast side down for the first half of the roasting time.


  • 2, 4 lb roasting chickens (preferably pasture raised)
  • 1 tbsp. minced fresh thyme
  • 1 tbsp. minced fresh rosemary
  • 1 tbsp. minced fresh parsley
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 tbsp. olive oil
  • 2 tbsp. grass-fed butter, or ghee


  1. Preheat oven to 375 F.
  2. Combine herbs, spices, and olive oil in a small bowl.
  3. Remove any giblets from the chicken cavities (not all chickens come with them). Rinse chickens with cold water and pat dry with paper towels.
  4. CAREFULLY loosen the skin over the chicken breasts and drumsticks (starting by the neck) by sliding fingers between the skin and meat.
  5. CAREFULLY spread herb/oil mix under the skin. Add 1/2 tbsp. of butter or ghee under the skin of each breast.
  6. Rub any remaining herb/oil mix over the outside of the chicken skin. You may tie the legs together with kitchen twine.
  7. Place the chickens breast side DOWN in a roasting pan with a rack or on a broiler pan and bake for 40 minutes.
  8. After 40 minutes, remove the pan from the oven and turn chickens breast side UP with tongs. Bake for another 40 minutes. A thermometer inserted in the meaty area should read 165 degrees.
  9. Remove from oven and let chickens stand about 10 minutes. Carve and enjoy!


• You may cut this recipe in half and cook a single chicken, however, I always find the leftovers to come in handy at our house!
• Try substituting your favorite herbs for different flavors (basil, sage, oregano, etc)
• SAVE THE CARCASS! And any bones, skin not eat and giblets to make your own Homemade Chicken Broth!