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1 medium-sized chicken (4-5 lbs) or 1 medium sized turkey (13-14 lb; double the following ingredients)

Herb Butter (see below)

1 apple, sliced in half

4 medium carrots, sliced

1 large onion, sliced

Sea salt as needed

Herb Butter (double for turkey)

  • 1/4 cup softened or melted butter
  • 2 tbsp chopped fresh sage
  • 1 tbsp fresh parsley
  • 2 tsp fresh picked thyme
  • 4 cloves garlic, minced


1. Preheat oven to 425. Mix softened butter with chopped herbs and garlic until well combined.

2. Remove bird from packaging and remove innards. Pat dry all over.

3. Truss if needed, and cover inside and out with herb butter (see recipe above) and salt generously. Stuff inner cavity with apple.

4. Arrange carrots and onions on the bottom of roasting pan. Place chicken on top.

5. For turkey, roast for 20 minutes with no cover. For chicken roast for 1 hour (60 minutes). Reduce heat to 375 for chicken or or 325 for turkey. Cover with foil.

6. For chicken, roast an additional 20-60 minutes (15 minutes per pound starting at 4 lbs) until it reaches an internal temperature of 165F.

7. For turkey, roast an additional 13 minutes per pound (around 2 1/2-3 hours) until it reaches an internal temperature of 165F. Baste in juices every 30 minutes.

8. Optional: I like to remove the cover again for the last 10 minutes to further brown the top.