Total Time
2hrs 10mins
Prep 40 mins
Cook 1 hr 30 mins

I got this recipe from a Better Homes & Garden "Low-Carb Cooking 2004" magazine. It's a family favorite and so easy. I mixed up a large batch of the herb blend and keep it in a shaker jar to save time. I added brining to the recipe since I always brine my chicken (it makes it so much better!) but you can omit that step. (Brining time is included in the prep. time.)

Ingredients Nutrition


  1. Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
  2. Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
  3. Remove chicken from bag and rinse under cold water. Pat chicken dry.
  4. Preheat oven to 375°F
  5. In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
  6. In another small bowl, melt butter. Add minced garlic to butter and mix together.
  7. Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
  8. Turn chicken over and repeat with remaining butter and herbs.
  9. Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
  10. Serve and enjoy!


Most Helpful

This is embarrassing, but I made this back in 2008 and have made it a couple of times just never reviewed it! My DH LOVED it but since he's the main carnivore in the house I rarely make it for him. Here are my "private notes" I wrote back in '08: added c. 2tbsp butter to cavity with poultry seasoning, onion powder, and garlic powder sprinkled & a clove of garlic. Added onion/garlic powder to herb mix on exterior. baked 375 until browned then covered and lowered oven to 350

The Amaze-Ing Me July 03, 2011

Very good! I threw some potatoes and carrots in an hour into cooking with 1/2 c water and covered it. The results were fabulous and I had a nice herb flavored broth to serve as gravy. TY

Chill January 11, 2011

This chicken was absolutely fantastic! I cannot over-emphasize how good this is. I will on occasion buy a roasted chicken meal from the grocery store and it amazes me how moist and favorful their chicken is and I just assume its a packet that they have that make it so good. The secret is the brine and garlic butter rub. Absolutely amazing. A must try!

ronf89 July 08, 2010

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