- 1 (3-5 lb) whole fryer chicken
- 4 Tbsp butter, softened
- 1/2 Tbsp chopped fresh sage
- 1/2 Tbsp chopped fresh parsley
- 1/2 Tbsp chopped fresh thyme
- Salt and freshly ground black pepper
- 3 Tbsp olive oil
Preheat oven to 400°. Place a roasting rack in a roasting pan. Pat bird dry with paper towels.
In a small bowl, combine butter, herbs, and season with salt and pepper. Wearing gloves, separate skin from meat on breast and legs. Place 1 tablespoon of herbed butter mixture under skin and then, on top of skin, spread butter evenly under skin. Repeat in 3 more places. Drizzle bird with olive oil, season with salt and pepper, and rub bird all over with oil.
Place chicken in roasting rack and roast for 30 minutes. Turn around 180°, lower heat to 350°, and continue to cook until an instant-read thermometer inserted into thigh but not touching bone registers 165°, about 15 minutes. Remove from oven and let rest about 10 minutes prior to cutting and serving.