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Herb-Stuffed Whole Roast Chicken

An intimate, unhurried tradition. Rather than relying on reservations, this classic roast chicken is reserved for those we love most. An aggressive compound butter packed with fresh oregano, rosemary, thyme, and sage is worked deeply beneath the skin, while fresh orange segments perfume the cavity from the inside out. As the sherry reduces in the roasting pan, it creates a rich, intoxicating pan sauce that elevates a humble bird into a celebration.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American Roast, French
Ingredients Equipment Method

Ingredients
  

The Heritage Bird
  • 1 2.5 to 3 pound whole roasting chicken, giblets removed
  • 1 whole sweet orange cut into thick sections
  • 1/2 cup good-quality dry sherry for the pan
The Compound Butter
  • 1/2 cup 1 stick unsalted butter, softened to room temperature
  • 2 tablespoons fresh rosemary finely chopped
  • 2 tablespoons fresh thyme finely chopped
  • 2 tablespoons fresh oregano finely chopped
  • 2 tablespoons fresh sage finely chopped
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly cracked black pepper

Equipment

  • Heavy roasting pan or large cast-iron skillet
  • Kitchen Twine for trussing

Method
 

The Herb Butter
  1. Preheat the oven to 450 degrees.
  2. In a small bowl, thoroughly mash the softened butter with the rosemary, thyme, oregano, and sage until a cohesive green paste forms.
The Architecture
  1. Pat the chicken completely dry with paper towels (crucial for crispy skin). Carefully use your fingers to gently loosen the skin from the breast meat without tearing it.
  2. Take half of the compound butter and press it deeply beneath the skin, smoothing it evenly over the breast meat. Rub the remaining butter all over the exterior of the bird. Season the outside aggressively with salt and pepper.
The Perfume
  1. Stuff the cavity of the chicken tightly with the thick orange sections. This will release steam into the meat as it roasts, keeping it incredibly moist while perfuming the bird.
The Roast
  1. Place the chicken upright on a roaster or rest it on a roasting rack set inside a pan. Pour the dry sherry directly into the bottom of the roasting pan.
  2. Transfer to the hot oven. Roast at 450 degrees for exactly 10 minutes to sear the skin. Then, reduce the heat to 350 degrees.
  3. Continue to bake until the skin is deep golden brown and the juices run completely clear when pierced with a knife (about 20 minutes per pound). A Meat thermometer inserted into the thickest part of the thigh should read 165 degrees.
The Rest
  1. Remove the chicken from the oven. Tent loosely with foil and let it rest for 15 minutes before carving, serving with the rich sherry pan drippings ladled over the top.