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Whole Roast Chicken

We have made roast chicken dozens of different ways, but this simple butter, garlic, and rosemary version is a classic. You really don't need a recipe for this at all and you can use the basic cooking method and change up the seasoning any way you like! Isabelle is currently working on a Tandoori roast chicken that we will eventually share here on the blog!


1 whole 3-4lb chicken

1 stick butter, softened

1 lemon

1 head of garlic

Several sprigs of fresh rosemary


  1. Preheat oven to 450F

  2. Season chicken inside and out with salt and pepper

  3. Rub butter all over the chicken and inside the cavity

  4. Remove a few large cloves of garlic from the head of garlic, smash them with the side of a knife and roughly chop them, then rub these all over the chicken as well

  5. Tuck some rosemary sprigs and chopped garlic underneath the breast skin

  6. Prick the lemon all over with a fork and place in the chicken cavity

  7. Cut the top off the remaining head of garlic and place in the cavity

  8. Tuck some rosemary inside the cavity

  9. Place your chicken in a roasting pan, we like to roast breast-side down until the last few minutes to keep the breasts juicy

  10. Roast the chicken for 1 hour basting halfway through

  11. Check to see if juices run clear when the thigh is pierced with a skewer

  12. If juices are not clear, roast for an additional 15 minutes and test again

  13. When the juices run clear, flip the chicken breast-side up and broil for 2-3 minutes until it browns up

  14. Remove from oven and rest 10 minutes, then serve

  15. Don't forget to save your chicken carcass for making broth!


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