Roasted Chicken with Herbs, Garlic, & Onions


time: 15 prep time; 1hr 45 minutes cooking

equipment: oven, deep roasting dish, baster, tin foil


  • 5-pound whole chicken
  • 1 red onion, cut into
  • 1 garlic head, peeled
  • 2 tablespoons unsalted butter, cut into 8 smaller cubes
  • oregano, rosemary, parsley, and thyme
  • 1/3 cup of water


  • preheat oven to 375F
  • rinse off the chicken and put into a roasting dishIMG_2758
    • we used a corningware baking dish
  • put half of the red onion and half of the peeled garlic cloves inside chicken’s cavity
  • scatter the rest of the onion and garlic around the chicken
  • season the chicken with oregano, rosemary, parsley, and thyme
    • feel free to add other seasonings that you may want
  • place 4 cubes of butter inside the chicken’s cavityIMG_2756
  • place the other 4 cubes of butter around the chicken
  • pour the water into the bottom of the roasting pan
  • cover with tinfoil but not too tightly on top of the chicken, you want the steam to be able to move around the chicken while it’s cooking
  • cook for 45 minutes. uncover and baste with the liquid at the bottom of the pan
    • do this gently so you don’t spray off all your seasonings
  • recover and cook another 30 minutes
    • check the temperature. mine was at 155F, almost there!
  • recover and cook another 15 minutes
  • uncover and cook for another 15 minutes, this should make the outside nice and crispy!
    • make sure to check internal temp, you want it to be 165F in the thickest part


I made McCormick’s brand chicken gravy to use with our chicken. Homemade gravy used from the drippings would have been good! Sadly I cannot make homemade gravy. I have tried. and failed. over and over again. My mother makes the best homemade gravy though! She has tried to teach me her ways, I can’t do it. “Just do this, this, and this, and you’ll have gravy.” No mom, no. I think moms and grandmas have this voodoo magic they use in their recipes because I can never get my stuff to come out like theirs!

-The Martin’s Kitchen-

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