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Garlic Sage Rosted Whole Chicken


1 whole chicken

Half cup of unsalted butter

Garlic powder

Onion powder

Sea salt

Black pepper

Crushed rosemary

Sage powder

Thyme powder

Fresh thyme



Sweet Potatoes


Priority Item to have (non-sponsored):

  1. Ovenproof Thermometer. ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe

  2. Oven safe dish big enough to fit one chicken. Or a cast iron pan that can fit one chicken.

  3. Big bowl

  4. Shears or knife that can cut through chicken cartilage


Preheat oven to 350°F with the pan or cast iron in the oven

Melt butter in a saucepan at a very low temp

Mix the following into melted butter:

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

2 tsp sea salt

1/2 tsp crushed rosemary

1/2 tsp sage powder

1/2 tsp thyme powder

Remove spine from chicken (you can also cook with chicken or save to make chicken broth)

This lets the chicken cook quicker i think

Wash chicken to ensure there is no blood drippage

Dry chicken thoroughly with paper towels

Place chicken in the extra bowl and coat entire chicken with herb butter

Ensure to get herb butter under the skin

Optional: toss chopped mushrooms, sweet potatoes, and onions in olive oil

Remove heated pan from oven and coat with olive oil

Place fresh thyme on heated pan

Place chicken on top of fresh thyme

Optional: place chopped mushrooms, sweet potatoes, and onions around chicken

Stab oven safe thermometer into chicken breast.

Program thermometer for chicken, usually at 165 degrees F

Place chicken into oven with breast side up

Wait until alarm sounds

Remove and let chicken rest for 10 to 15 minutes (very important)

slice and enjoy