Rustic Herb Roasted Chicken

Monday, February 3, 2014

Today I have the easiest roasted chicken you will ever make.  It is perfect for an easy weeknight meal yet elegant enough to entertain with.  It starts with this glorious Rustic Herb compound butter using one of my new Tastefully Simple finds, Rustic Herb Seasoning.  This little shaker has it all, garlic, black pepper, rosemary and the list goes on.  It is the perfect pairing for chicken.  Here's how I did it 
 Start with a half of a stick of room temperature butter
 Break out the Rustic Herb Seasoning 
 And measure out to the first line
 Pour it into the butter
 Smash the herbs into the butter which is pretty easy because you were smart and took it out ahead of time so it's nice and soft.  Set the butter aside for now
 Roughly cut up a few carrots and onions (they don't have to be red onions, that's just what I had on hand) and place them in the bottom of a baking dish to make a little rack for the chicken.
 Then get to work on the bird.  Wash it off
 Pat it dry and place it on the onion and carrot rack.
 Tie up the legs to keep them nice and close so the chicken cooks evenly.  Also, tuck the little wings under the bird.
 Next, take that glorious butter and smear it underneath the skin like so...
 Also give it a good smear on the top of the skin as well.
 It will look something like this.  Pop that beauty in the oven at 425 for an hour and 15-30 minutes.

 Mine took an hour and 15 minutes and it was at 170 degrees.

 Once you take it out of the oven, cover it with tin foil before slicing it. That allows the juices to redistribute and not come flying out when you carve the chicken up.

 After the chicken has had 15 minutes to rest, remove the tinfoil.  I scraped off a little of the herbs from the top since they got a little dark.
 And I went directly for the white meat.
 Look at that flavor under and above the skin!  
 I sliced it up
 And placed it on a bed of Parmesan Peppercorn Risotto.  Where did that stuff come from?!
 Don't worry, that recipe will be coming later this week!  In the meantime, you can swoon over that crispy chicken skin.  YUM!

Rustic Herb Roasted Chicken

1/2 stick or 4 tablespoons room temperature butter
1 tablespoon Rustic Herb Seasoning 
1 whole chicken, neck and giblets removed
Cooking spray
1 onion (red or yellow works), cut into eight sections
5 whole carrots, washed and cut in half

Start by preheating the oven to 425 degrees.

Add the butter and Rustic Herb Seasoning into a medium bowl.  Combine using a fork and set aside.

Spray a baking dish with cooking spray and place the carrots and onions in the middle to create a roasting rack.

Wash the chicken under cold water.  Pat dry and place on top of the carrots and onions.  Using baker's twine (or yarn like I did) tie the legs of the chicken together and tuck the wings under the bird so they do not burn.

Gently pull the skin of the breast up and rub 1/2 of the butter underneath the skin of the bird.  Rub the remaining butter onto the outside skin of the bird.

Place the chicken in the oven for an hour and 15-30 minutes or until your meat thermometer reads 170 degrees.

After the chicken is fully cooked, remove from the oven and place tinfoil over the top.  Let the chicken rest for 15 minutes before cutting and serving.


Recipe by: Mrs. Schwartz

***DISCLAIMER: I was provided with Tastefully Simple product for this post and compensated for my time.  But, as always, the opinions are 100% my own.  You can't buy my love, baby. ***


  1. Looks amazing! Can't wait to see the recipe for the risotto mmm mmm delicious!

  2. Ah the roast chicken. Did you know that restauranteurs often use the dish during the interview process to test a chef's culinary chops before hiring him/her? Ask 12 different chefs how to do so and you'll get 12 different answers, each of them no more right or wrong than the next. I have my own method too, but yours looks delicious. Like Meghan above me, I'm looking forward to your risotto.


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