• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lisa G Cooks

Simple Recipes | Healthy Lifestyle | Better You

  • HOME
  • MEET LISA
  • STARTERS
    • SALAD
    • SOUP
    • APPETIZERS
  • MAINS
    • BEEF
    • BREAKFAST
    • BURGERS
    • CHICKEN
    • FISH
    • PASTA
    • PIZZA
    • PORK
    • VEGETARIAN
  • SIDES
    • SAUCES
    • STARCHES
    • VEGGIES
  • DESSERTS
  • CONTACT
You are here: Home / Recipes / Roasted Chicken with Fresh Herb Compound Butter

Roasted Chicken with Fresh Herb Compound Butter

June 30, 2016 By Lisa Leave a Comment

Email pagePrint page

herbed butterflied chicken

Roasted Chicken with Fresh Herb Compound Butter 

I’d mentioned earlier that I’ve been charged with coming up with a new way to use up a whole chicken (not sure if you remember that story!?!).  Anyway, this recipe in inspired by simplicity.  I find myself looking to get back to basics, I want the natural goodness of each ingredient to shine through; summer is the perfect time of year for this.

Serves 4

3 – 4 pound (1.6-2.0 kg) whole chicken, butterflied

2 tbsp softened (salted or unsalted) butter

½ tsp coarse salt, plus more

¼ tsp pepper, plus more

½ Cup fresh chopped herbs (I went with parsley, basil, sage and rosemary)

Season the inside of the chicken with some of the coarse salt and pepper and then place it down in a roasting pan ( so it’s skin-side up).

Combine the butter, 1/s tsp coarse salt, ¼ tsp pepper and the fresh herbs and rub the mixture under the skin (between the skin and meat and on the outside of the skin.

Rub the butter mixt6ure all over the top of the chicken and season with coarse salt and pepper.

Let the chicken marinate (in the fridge) for 1-2 hours, up to 24 hours ahead of time.

Roast at 400 for an hour to an hour and a half, until the thickest part of the chicken runs clear when pierced (or registers 165 on a thermometer).

Remove from the oven and let it rest for at least 20 minutes before carving.

Notes:

  1. To butterfly the chicken you’ll need a strong pair of scissors, ideally poultry sheers. Place the chicken breast side down so the spine is facing up. Carefully cut alongside of the spine all the way down the chicken and then repeat down the other side (you’re literally cutting the spine off). Then open the cavity gently; you’ll notice a piece of cartilage at the top near where the neck would be. Cut a slit into the top of this cartilage and then gently pull it out with your hands (you may need to pry it a bit).

summer butterfliedherb chicken

Roasted Chicken with Fresh Herb Compound Butter
I'd mentioned earlier that I've been charged with coming up with a new way to use up a whole chicken (not sure if you remember that story!?!). Anyway, this recipe in inspired by simplicity. I find myself looking to get back to basics, I want the natural goodness of each ingredient to shine through; summer is the perfect time of year for this.
Servings Prep Time
4 10 minutes
Cook Time
90 minutes
Servings Prep Time
4 10 minutes
Cook Time
90 minutes
Roasted Chicken with Fresh Herb Compound Butter
I'd mentioned earlier that I've been charged with coming up with a new way to use up a whole chicken (not sure if you remember that story!?!). Anyway, this recipe in inspired by simplicity. I find myself looking to get back to basics, I want the natural goodness of each ingredient to shine through; summer is the perfect time of year for this.
Servings Prep Time
4 10 minutes
Cook Time
90 minutes
Servings Prep Time
4 10 minutes
Cook Time
90 minutes
Ingredients
  • 3-4 pound whole chicken (1.6-2.0 kg), butterflied
  • 2 tbsp butter (salted or unsalted), softened
  • 1/2 tsp Coarse salt , plus more
  • 1/4 tsp pepper , plus more
  • 1/2 cup fresh chopped herbs (I went with parsley, basil, sage and rosemary)
Servings:
Instructions
  1. Season the inside of the chicken with some of the coarse salt and pepper and then place it down in a roasting pan ( so it’s skin-side up).
  2. Combine the butter, 1/s tsp coarse salt, ¼ tsp pepper and the fresh herbs and rub the mixture under the skin (between the skin and meat and on the outside of the skin.
  3. Rub the butter mixt6ure all over the top of the chicken and season with coarse salt and pepper.
  4. Let the chicken marinate (in the fridge) for 1-2 hours, up to 24 hours ahead of time.
  5. Roast at 400 for an hour to an hour and a half, until the thickest part of the chicken runs clear when pierced (or registers 165 on a thermometer).
  6. Remove from the oven and let it rest for at least 20 minutes before carving.
Recipe Notes
  1. To butterfly the chicken you’ll need a strong pair of scissors, ideally poultry sheers. Place the chicken breast side down so the spine is facing up. Carefully cut alongside of the spine all the way down the chicken and then repeat down the other side (you’re literally cutting the spine off). Then open the cavity gently; you’ll notice a piece of cartilage at the top near where the neck would be. Cut a slit into the top of this cartilage and then gently pull it out with your hands (you may need to pry it a bit).
Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Chicken Tagged With: chicken, fresh herbs, Summer

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Enjoy recipes that are low fat and nutritious but the focus is on flavour - Naughty food made nice and other healthy recipes for a balanced lifestyle and better you!

Newsletter

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search

Categories

  • Healthy Beef Recipes
  • Breakfast
  • Burgers
  • Chicken
  • Dessert
  • Fish
  • News
  • Main Course
  • Pasta
  • Pizza
  • Pork
  • Salads
  • Sauces
  • Sides
  • Soup
  • Starches
  • Starters
  • Vegetarian
  • Veggies
Roasted Potato Salad I LisaGCooks.com
Healthy Meal Plan I LisaGCooks.com
Honey Lime Peanut Vinaigrette I LisaGCooks.com
Shrimp and Scallop Pasta with Fresh Tomatoes I LisaGCooks.com
Easter Dinner I LisaGCooks.com
Healthy Meal Plan I LisaGCooks.com

Check Out These Recipes…

  • Meal Plan Week 130
  • My Top 10 Summer Salads
  • Lisa G Cooks Father’s Day Menu
  • Marinated Barbequed Pork Loin
  • Meal Plan Week 158
  • Double Cheeseburgers
  • Spicy Penne alla Norma
  • Meal Plan Week 177
  • Chili Cheese Dogs
  • Meal Plan Week 163
  • Copycat Olive Garden Salad Dressing
  • Long Weekend BBQ Menu
  • Meal Plan Week 15

Archives

Yum

Copyright © 2025 Lisa G Cooks ·