Servings: 6 people
A mortar and pestle is very helpful for this recipe, but is not necessary.
A cast iron pan is helpful for this recipe, but is not necessary.
- 1 whole chicken (3-4 lbs. is ideal for this recipe)
- 1 head of garlic
- 2 tbsp. fresh sage chopped finely
- 1/2 tbsp. fresh thyme chopped finely
- 4 tsp. flaky sea salt
- 4 tsp. cracked black pepper
- 1/4 cup unsalted butter melted
Preheat oven to 425ºF. Remove chicken from refrigerator and pat very dry. Ensuring that the chicken is as dry as possible will aid in browning. Then, lift the skin of chicken breast and insert two fingers underneath to make sure that the spice mixture can be rubbed under the skin.
Add sage to mortar and pestle (if using), and crush until bruised and fragrant.
Add thyme to mortar and pestle (if using), and crush until bruised, fragrant, and thoroughly combined with sage.
Add salt and pepper to thyme and sage mixture and continue crushing until the herbs are completely mixed with the salt and pepper. The salt should actually begin to turn slightly green due to the oils and chlorophyll from the crushed herbs.
Rub spice mixture generously over all sides of the chicken, including underneath the skin and inside the cavity. The more places you spread the spice rub, the better the chicken will taste. Let the chicken sit for at least 30 minutes or up to 1 hour after adding the seasoning.
After chicken has rested, place it in a greased cast iron pan or glass baking dish and nestle halved garlic head underneath.
Place chicken in oven and roast for approximately 45-50 minutes. Test temperature with an instant read thermometer inserted into the thickest part of the leg and breast. It should read at least 165ºF. If you don't have a thermometer, you can insert a knife into the leg joints, making sure to pierce the meat. If the juices run clear, the chicken is cooked. If they are still tinged with pink or cloudiness, continue roasting, checking every 5-7 minutes for doneness.
Once your chicken is fully cooked, remove from oven, tent with aluminum foil, and let it rest for at least 20 minutes so that the meat can reabsorb all those amazing pan drippings, allowing for a more tender, moist chicken.
Serve and enjoy! We like to serve this alongside a simple tossed salad with a zippy lemon vinaigrette. It also works great for a main Christmas dinner protein if you are serving a smaller crowd. Simply use the pan drippings to make a delicious gravy. We also love to use this in soups, rather than opting for a store-bought rotisserie chicken. Trust us, this is 1,000 times better than the store-bought kind!
Calories: 346kcal | Carbohydrates: 1g | Protein: 24g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 1364mg | Potassium: 256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 473IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg