Simple Herb-Roasted Chicken

We eat a lot of chicken in our household. Usually we cook with pre-cut pieces: bone-in thighs, boneless skinless breasts, and occasionally tenders. But, when I see organic whole chicken on sale, I usually snap it up. I can carve a whole bird, but I do love the ease of cutting a roasted bird after it's been butterflied. Once roasted, you can easily cut out the legs, thighs, and split the breast down the middle. It makes for a pretty plate, and is especially nice for company. And, the process of butterflying a chicken is really not hard, so definitely give it a try.

simple herb roasted chicken

Simple Herb-Roasted Chicken

serves 4

Ingredients

  • 1 2-3 pound organic chicken
  • 1 onion, quartered
  • handful of sage
  • handful of chives
  • handful of mint
  • handful of oregano
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • salt 
  • pepper
Removing the backbone

Removing the backbone

Directions

Preheat oven to 425 F. Cover a sheet pan with parchment paper. Gather and prep herbs and aromatics for the chicken. Using kitchen shears, cut along both edges of the backbone to remove. You can reserve it for chicken stock later. Taking a sharp kitchen knife, make a small cut in the breast bone, then press firmly down to flatten the chicken. Tuck the wings tips up and over the wings. See photo below for a properly flattened chicken!

Butterflied chicken 

Butterflied chicken 

Next, thoroughly massage both sides of the chicken with the olive oil, salt, pepper and garlic. Gently loosen the skin and work the flavorings underneath to make sure the chicken is properly seasoned. Prepare the "bed" of quartered onions and herbs for the chicken to rest on and place skin-side up on the parchment lined sheet pan. Roast for 1 hour and 15 minutes until dark golden brown. If you don't achieve that dark golden color, broil the chicken for the last 5 minutes of cooking time. Allow the chicken to rest for 15 minutes, then carve and serve.