Herb Roasted Chicken

baked chicken rosemary sage thyme

– 1 whole chicken

–  2 sprigs fresh sage

– 2-3 sprigs fresh rosemary

– 3-4 sprigs fresh thyme

– 4 TBSP butter, softened

Preheat oven to 375 degrees Fahrenheit.

Rinse chicken and pat dry. Mince 1 tsp of each of the herbs. Place the remaining sprigs inside the cavity of the chicken. Mix together the minced herbs and place under the skin of the chicken. Rub the outside of the chicken with softened butter. Season the cavity and outside of the bird generously with salt and pepper. Truss the bird and place in a cast iron skillet. Roast in the oven for 40min-1hr until the thigh reads 165 degrees. While chicken is roasting, baste the skin with juices from time to time. Carve the bird and serve.