Herb Butter Roast Chicken

Herb Butter Roast Chicken

Nothing beats an easy to prepare roast chicken! Especially when roasted with garlic, butter, and our special Chicken BBQ and Roast Rub.


  • Whole chicken, Backbone removed  ·  3-4 pound 
  • Butter, softened  ·  1 stick 
  • Herbie's Chichen BBQ & Roast Rub  ·  1 tablespoon 
  • Fresh thyme leaves  ·  1 tablespoon 
  • Garlic  ·  6 cloves 
  • Fennel Bulb, thinly sliced  ·  1 
  • Medium Onion, thinly sliced  ·  1 
  • Chicken Stock  ·  2 cups 
  • Meyer lemons, thinly sliced  ·  2 
  • Kosher Salt, plus more for top of chicken  ·  1 teaspoon 


Preheat oven to 400 degrees.

Place garlic cloves in a food processor and pulse until finely minced. Add Herbie's Chicken BBQ & Roast Rub, softened butter, salt and thyme leaves. Pulse until all of the ingredients are evenly combined.

Place sliced fennel, onions, and lemons in a roasting pan and pour chicken stock over.

Pat chicken very dry with paper towels, and flatten by pressing on the breast bone. Place chicken on top of the vegetables and tuck wing tips under and turn the legs facing outwards. Separate the skin from the breast with your fingers and do the same with the leg.

Take the herb spice butter and rub it all over the chicken, taking care to fill the pockets beneath skin generously. Sprinkle the whole chicken liberally with salt.

Roast for 1 hour or until it registers 165 in the thickest part of the thigh and breast and the juices run clear. Remove Chicken to a carving board and let rest 20-30 minutes before carving-DO NOT SKIP THIS STEP! Meanwhile place the veggies back in the oven to concentrate their flavors.

Carve and serve with the vegetables over noodles, rice, or crusty bread to sop up the juices.