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Chef Rachel’s Roasted Chicken

This dish is perfect for hosting as it presents beautifully, and it can easily cook in the oven while you entertain your guests. While a whole roasted chicken might be intimidating at first, it is rather simple to prepare. In fact, this is the first dinner entrée Executive Chef Rachel Haggstrom taught her daughter to cook!

In the spring and summer, you can pair it with any extra vegetables you have at home or can find in season at the local farmer’s market. Paired perfectly with our Chardonnay from Sonoma County, this dish presents beautifully, and it can easily cook in the oven while you entertain your guests.

  • Prep time: 4 minutes

  • Total time: 45 minutes

  • Servings:   6


Herbed Butter Paste:

  • ½ cup butter
  • 2 tablespoons garlic, minced
  • 1 tablespoon thyme, minced, stems reserved
  • 1 tablespoon rosemary, minced, stems reserved
  • 1 tablespoon parsley, minced, stems reserved
  • 1 teaspoon oregano, minced, stems reserved
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt

Roasted Chicken:

  • 5–7 lbs. chicken (whole)
  • 1 lemon or orange, cut in half
  • Reserved stems from herbed butter paste
  • 1 head fennel, cut into 4 pieces
  • 1 carrot, peeled and cut into thirds
  • 1 celery stick, cut into thirds
  • ½ onion, quartered
  • 4 cloves garlic (or a half head of garlic)
  • 1 teaspoon white pepper, freshly cracked

Note: You can also use any vegetable trimmings from the side dish to place inside the cavity of the bird.


  • 1 tablespoon California extra-virgin olive oil
  • 4 carrots, cut into bias or 1" pieces
  • 1 cup onions or pearl onions
  • 1 cup small summer potatoes
  • 2 cups mixed vegetables (green beans, brussels sprouts, summer squash, and fennel)
  • 2 tablespoons garlic, minced
  • 2 tablespoons rosemary, minced
  • 2 tablespoons thyme, minced
  • 2 tablespoons parsley, minced
  • Sea salt to taste

Note: You can use any vegetables and herbs that you like or have access to.

Suggested Wine Pairing

2022 Chardonnay Sonoma County

2022 Chardonnay Sonoma County




Wine Society


Chef’s Note: For best results, prepare your chicken the day before. Apply the herbed butter paste under the skin, stuff the cavity, and truss the bird. Sprinkle kosher salt on the chicken and store it uncovered in your fridge overnight to result in a crispier skin.

Prepare Herbed Butter Paste:

  1. In a bowl, mix together the butter, garlic, thyme, rosemary, parsley, oregano, paprika, and salt to form a paste.
  2. If you have a pastry bag, put the herbed butter paste in the bag; this will make it easier.
  3. Alternatively, use a plastic bag and push the herbed butter paste to one corner, then trim the corner of the bag.

Prepare Chicken:

  1. Maneuver your finger between the chicken flesh/meat and the chicken skin. You do not want to tear or rip the chicken skin, but rather create a space for the herbed butter paste.
  2. Using your pastry bag, squeeze the paste between the chicken and the skin.
  3. Using your hands, massage the skin to help move the paste evenly between flesh and skin.
  4. Once your chicken is evenly “buttered” under the skin, it is time to stuff and truss your chicken.
  5. First, fill the chicken with the lemon or orange halves, reserved stems from the herbed butter paste, fennel, carrots, celery, onion, garlic, and any other aromatics you have. Place any additional herbs or heads or cloves of garlic in the cavity of the bird.
  6. Next, season the outside of the bird evenly with salt and pepper and truss for cooking.

Roast Chicken in the Oven:

  1. Preheat the oven to 375°F.
  2. Season the vegetables with the olive oil, herbs, and salt. Place the seasoned vegetables in a roasting pan, and place the chicken on top.
  3. Bake at 275°F for 1 hour, then increase the temperature to 375°F and continue to cook until the internal temperature reaches 165°F.
  4. Remove the chicken from the oven once it has reached an internal temperature of 165°F.
  5. Let the chicken rest for 5 to 10 minutes before serving; resting your chicken will help the meat retain its juicy, tender quality.

Note: When taking the temperature of the chicken, it is best to find the thickest part. For example, between the body and the thigh, reach into the meat under the breast and hold the thermometer for 10 seconds or until the gauge rests on a number.