Thyme and Sage Roasted Chicken

Thyme and Sage Roasted Chicken

It’s about thyme you tried this recipe—piquant herbs and moist chicken make for a marvelous fall meal.

Thyme and Sage Roasted Chicken

Yield: 4

Serving Size: 6 oz./175 g

Thyme and Sage Roasted Chicken

Ingredients

  • 6 tbsp. butter, room temperature
  • 1 tsp. dried thyme
  • 1 tsp. dried sage
  • 1 tbsp. fresh rosemary, minced
  • 2 cloves garlic, minced
  • 1 tsp. coarse kosher salt
  • 1 (2–3 lb./1–1.3 kg) whole chicken

Instructions

  1. Preheat oven to 425° F/218° C. Season chicken with salt and pepper.
  2. In a small bowl, combine butter, thyme, sage, rosemary, garlic, and salt.
  3. Rub 2 tbsp. of butter mixture over chicken skin. Rub remaining butter under the skin and inside the chicken cavity.
  4. Place chicken in roasting pan, breast side up. Microwave on high power 17 minutes. Remove from microwave, baste chicken with pan drippings; transfer pan to oven. Bake 17 minutes or until golden brown and internal temperature registers 160° F/70° C on an instant read thermometer.
  5. Remove from oven. Let stand 10 minutes before serving.
• 6 tbsp. butter, room temperature
• 1 tsp. dried thyme
• 1 tsp. dried sage
• 1 tbsp. fresh rosemary, minced
• 2 cloves garlic, minced
• 1 tsp. coarse kosher salt
• 1 (2–3 lb./1–1.3 kg) whole chickenDirections:
1. Preheat oven to 425° F/218° C. Season chicken with salt and pepper.
2. In a small bowl, combine butter, thyme, sage, rosemary, garlic, and salt.
3. Rub 2 tbsp. of butter mixture over chicken skin. Rub remaining butter under the skin and inside the chicken cavity.
4. Place chicken in roasting pan, breast side up. Microwave on high power 17 minutes. Remove from microwave, baste chicken with pan drippings; transfer pan to oven. Bake 17 minutes or until golden brown and internal temperature registers 160° F/70° C on an instant read thermometer.
5. Remove from oven. Let stand 10 minutes before serving.