Herb-Roasted Chicken

Domaine Divio

From the Better Homes and Garden Cookbook, submitted to pair with Domaine Divio 2018 Chardonnay.


Learn more about Domaine Divio.

Prep: 15 minutes Roast: 1 ¼ hours Oven: 375 F

Stand: 10 minutes Makes: 4 servings

  • 1 3–3 1/2 lb whole chicken
  • 2 tbsp melted butter or margarine
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp ground sage
  • 1/2 tsp dried thyme crushed
  • 1/4 tsp black pepper
  1. Rinse inside of chicken: pat dry with paper towels. Skewer neck skin of chicken to back; tie legs to tail. Twist wing tips under back. Place chicken breast side up on a rack in a shallow roasting pan. Brush with melted butter; rub garlic over chicken.

  2. In a small bowl stir together basil, salt, sage, thyme, and pepper; rub onto chicken.

  3. Roast, uncovered, in a 375 degree oven for 1 ¼ to 1 ½ hours or until drumsticks move easily in their sockets and chicken is no longer pink. Remove chicken from oven. Cover; let stand for 10 minutes before carving.