A whole chicken gets rubbed inside and out with a fragrant herb butter loaded with fresh thyme, rosemary, parsley, and garlic, then roasted until the skin turns deeply golden and crisp. Tucking half the butter under the skin means every slice of breast and thigh stays juicy and infused with flavor, while lemon and onion in the cavity perfume the meat as it cooks. The high-heat start followed by a slower finish gives you that classic contrast of crackling skin and tender, fall-apart meat without any fuss. Letting the bird rest before carving locks in those juices, so every plate comes out succulent. This straightforward, ingredient-driven roast is a reliable choice for a gluten free dinner table, no special equipment or obscure techniques required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels.
In a small bowl, combine the softened butter, chopped thyme, rosemary, parsley, minced garlic, salt, and pepper, mixing until evenly blended.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
