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  • 1 whole (5 lb.) chicken
  • 1 onion, quartered
  • 1 lemon, quartered
  • 8 cloves garlic
  • bunch of fresh thyme leaves, plus 1 Tbsp. additional fresh chopped thyme
  • a sprig of rosemary
  • a few sage leaves
  • 2 Tbsp. butter, softened
  • a little olive oil
  • baby yukon gold potatoes whole (or halved if you think they are too big)
  • parsnips, cut into 1" chunks or any other veggies of your choosing
  • salt and pepper


  • Preheat the oven to 425 and place your rack in the lower third of the oven (so that the chicken will basically be cooking in the center of the oven).
  • Clean/scrub the baby gold potatoes.
  • Add them to the roasting pan with the parsnips and add just a little bit of oil and salt and pepper.
  • Toss together.
  • Nestle the roasting rack into the pan (you don't need a roasting rack, but I prefer to use one; if you don't have one, make a bed with the vegetables and put the chicken over those).
  • Remove the giblets/neck from the cavity of the chicken.
  • Rinse the chicken and pat it dry.
  • Sprinkle the cavity with salt and pepper, and then stuff it with the fresh bunch of thyme leaves, lemon, onion, garlic, sage and rosemary.
  • Mix the Tbsp. of fresh chopped thyme with the softened butter.
  • Carefully pull the skin of the chicken away from the meat and rub the herb butter in between the skin and the meat (you can just put a few globs of the butter in front of the breast and then massage the butter back; be sure to also add a little to the drumsticks/thighs).
  • Rub the skin with just a little bit of olive oil and sprinkle liberally with salt and pepper.
  • Place the chicken on the roasting rack (or on the vegetables) and roast until the internal temperature reaches 170 (check at the thickest part of the thigh).
  • Place the chicken under a foil tent for 10 minutes before serving.

Categories: Main Dish  Poultry 

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