Whole Chicken with Herb Butter
A whole chicken gives plenty of protein for a family meal, and butter under the skin helps the meat stay juicy. Garlic and herbs bring strong flavor without a heavy marinade or extra carbs. This recipe works well both for dinner and for leftovers the next day.
Rinse the chicken (1500 g) and dry it thoroughly. Mix the softened butter (100 g) with parsley (30 g), cilantro (20 g), garlic (16 g), thyme (4 g), rosemary (2 g), salt (to taste), and black pepper (to taste).
Carefully loosen the skin over the breast and thighs and spread most of the herb butter underneath. Rub the rest over the outside of the chicken, then add the olive oil (10 g) on top to help the skin brown, and let the bird stand for 15-20 minutes if you want.
Transfer the chicken to a baking dish and roast at 180 C for about 1 hour 20-30 minutes, until the juices run clear and the internal temperature in the thickest part reaches about 74 C. Let the finished chicken rest for 10 minutes before carving.
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