Robery Irvine's Roasted Chicken
Recipe courtesy of Robert Irvine

Roasted Chicken

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  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: s: 6 servings
This simple roasted chicken gets a ton of flavor from the herb rub trio of chives, tarragon and thyme — and they pair nicely with the hint of orange. Rubbing butter between the skin and breast makes for a self-basting bird: As it roasts and the butter melts, the meat becomes extra tasty. Cooking the chicken breast-side down also protects the meat, keeping it insulated and resulting in more moist and tender breasts.



  1. In a bowl, mix the salt, sugar, garlic, and all fresh herbs. Rub the chicken with the mixture. Lift the skin on top of the chicken, place the butter between the flesh and skin so it self-bastes as it cooks.
  2. Preheat oven to 425 degrees F.
  3. Stuff the chicken cavity chopped oranges. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes, then reduce heat to 350 degrees F and continue roasting until chicken is cooked (general rule of thumb for cooking chicken is 15 minutes per pound to cook and 10 minutes to rest). Continue to baste with pan drippings through the cooking process. When cooked the juices should run clear and the internal temperature should be 165 degrees F on an instant-read thermometer. Remove chicken from the oven and place on a serving platter. Let rest for 20 minutes before serving.