Classic Roasted Whole Chicken with Herb Butter
There’s something about fall that makes the kitchen feel like the heart of the home again.
The air turns crisp, the evenings come sooner, and suddenly a warm oven and the smell of herbs and roasting chicken feel just right.
Here on the ranch, this meal is a true staple when the seasons start to change. A simple whole chicken, a few sprigs of herbs, and a good slather of butter — that’s all it takes to create something that feels like comfort and abundance in one dish. It’s the kind of recipe that fills the house with good smells and the table with gratitude.
Classic Roasted Whole Chicken with Herb Butter
There’s nothing quite like the smell of a farm-fresh chicken roasting on a crisp fall evening.
Ingredients
- 1 Rocky Pastures Ranch Whole Chicken (4–5 lbs)
- 4 tbsp butter, softened
- 1 tbsp fresh rosemary, chopped
- 1 tbsp thyme, chopped
- 4 cloves garlic, minced
- 1 lemon, halved
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F.
- Mix butter, rosemary, thyme, garlic, salt, and pepper.
- Loosen the chicken skin and spread half the butter under the skin, the rest over the top.
- Stuff the cavity with lemon halves and extra herbs if you have them.
- Roast for 1 hour 15 minutes, until internal temp reaches 165°F.
- Let rest 10–15 minutes before carving.
Notes
Cooking time may vary depending on size of chicken & oven settings.
Farmer’s Tip: Save the bones for a rich homemade broth!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 487Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 163mgSodium: 323mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 41g
The nutritional values provided are an estimate. Values will differ depending on the weight of the chicken, ingredients used, etc. These are provided as an estimate only. Rocky Pastures Ranch is not responsible for nutritional calculations provided.
From the Ranch Kitchen:
We like to pair this roast with whatever’s coming out of the garden — roasted root veggies, a pan of caramelized onions, or even mashed potatoes made with a little extra cream. When the meal’s done, we always save the bones for homemade broth. Nothing goes to waste here — that’s just how it’s always been done.
Farm Note:
If you’ve ever wondered why a pasture-raised chicken tastes so different, it’s the sunshine, the space to roam, and the natural forage that make all the difference. Each bird carries a bit of the season with it — and you can taste it in every bite.
