If you love roasted chicken, this roasted garlic butter chicken you will love how easy this dinner recipe is to make! This oven-roasted chicken recipe is full of all of the good stuff, garlic, fresh herbs, and sliced oranges. You will love how moist and flavorful this roasted chicken is!

A whole roasted chicken in a cast iron skillet.

Tonight, I am making one of my kids’ favorites. We love roasting chicken with fresh herbs. It makes a tasty dinner that even my picky one will eat. This chicken dinner is made with lots of fresh herbs. If you love to cook and bake with fresh herbs as well, here are some easy tips for growing fresh herbs in your kitchen window so you always have them on hand for baking!

If you have been looking for an easy delicious, family-friendly meal, you will love this herb chicken recipe!! The secret to this garlic butter roasted chicken is to stuff the fresh herbs, garlic, butter, and mandarin orange under the skin. This allows the flavors to seep into the meat while roasting in the oven.

If you love chicken as much as we do, you will want to check out ALL of my delicious Gluten Free Chicken Recipes.

Allergen Information:

  • This recipe is gluten-free, egg-free, nut-free, and soy-free.
  • To make this recipe dairy-free, use plant-based butter or ghee.
Photos of the roasted chicken ingredients.

Ingredient Notes:

  • Whole Chicken – You can use any size of chicken; note a large chicken will take longer to bake. You can also use other cuts of chicken. Try to get it with skin so you can stuff the seasonings under the skin.
  • Mandarin Oranges – You can use any orange; the flavor of mandarin orange really blends well with the herb blend.
  • Butter – I used salted butter. You can substitute and use ghee if you prefer.
  • Garlic – Fresh is best.
  • Fresh herbs, including rosemary, thyme, and sage.
  • Salt and Pepper to taste

What are the best herbs for chicken?

Many herbs have flavors that work well with chicken. Here are some of my favorite herbs for herb-baked chicken:

  • thyme
  • rosemary
  • sage
  • tarragon
  • parsley
  • chives
  • oregano

Step-By-Step Directions:

A bowl with fresh herbs butter and fresh chopped herbs.

Step 1: Preheat the oven to 350º F. Chop up the fresh herbs and add them to a small bowl. Mix well with the melted butter, minced garlic, salt, and pepper. This is the garlic butter mixture in which you will coat your garlic butter roasted chicken.

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A raw chicken with fresh herbs under the skin.

Step 2: Take the raw chicken and make small cuts under the breast, skin, and legs. Take some of the herbed garlic butter and rub it all under the skin. This will allow the flavors to cook deeply into the meat. Rub the extra on the outside of the chicken.

Step 3: Next, slice a mandarin orange or tangerine. Add these orange slices under the skin as well. (Note: you can use any oranges, but I love the mandarin flavor in this recipe.)

Step 4: Bake the chicken in a large 12-inch cast iron pan or roasting pan. Serve hot. Use a digital thermometer to check the internal temperature of the chicken to ensure it is 165º F.

Try this homemade gluten free gravy, or make a gravy from your pan drippings!!

Recipe FAQ:

Can you cook the chicken in a different pan?

You can definitely cook the chicken in a different pan. You can also use a roasting pan, 9×13 pan, or casserole dish.

How do you know when the chicken is done cooking?

Your chicken is finished baking when the internal temperature reads 165º F.

How do you store leftover chicken?

This herb-roasted garlic butter chicken will keep fresh for up to 4 days in the refrigerator. Store in an airtight container. You can also remove the chicken from the bones, put it in a freezer bag, and freeze it.

The top view of a roasted whole chicken in a cast iron pan.

Serve With:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

Herb Roasted Chicken

Sandi Gaertner
A deliciously easy roasted herb chicken with tangerine slices. The whole family will love this flavorful chicken dinner.
5 from 30 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Gluten Free Dinner Recipes, Meal Recipes
Cuisine American
Servings 6 people
Calories 376 kcal


  • 4 pound whole chicken
  • 3 tablespoons salted butter
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 cloves fresh garlic minced
  • 1 mandarin or orange sliced


  • Preheat the oven to 375º F.
  • Add chopped herbs, melted butter, minced garlic, salt and pepper in a bowl. Mix well.
  • Make small cuts to open the skin under the chicken breast. (You can also do this for the legs if you like.)
  • Stuff some butter herb mixture in both and rub along under the skin. Rub the extra all over the outside of the chicken.
  • Slice the tangerine and add slices under the skin.
  • Bake for one hour, or until the meat registers 165º F with a meat thermometer.
  • Serve hot.


  1. You can use any size whole chicken, just note a larger chicken will take longer to bake.
  2. You can use fresh herbs or dried, I definitely think the fresh herbs add a lot more flavor.
  3. Bake in a 12-inch cast-iron pan, a roasting pan, or a 9×13 pan.
  4. To make gravy, add your pan drippings to a saucepan. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and some leftover herbs. Simmer on low heat for 15-20 minutes. Put 2 tablespoons potato starch or tapioca starch into a small bowl, add 1/4 cup of the gravy, and whisk. Pour it into the gravy pot and whisk.
  5. Serve hot.
  6. This herb-roasted chicken will keep up to 4 days in the refrigerator, or put in a ziplock freezer bag and freeze it. It will keep up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 376kcalCarbohydrates: 3gProtein: 27gFat: 28gSaturated Fat: 10gCholesterol: 124mgSodium: 540mgPotassium: 312mgFiber: 1gSugar: 2gVitamin A: 564IUVitamin C: 9mgCalcium: 40mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an older December 2017 post with more recipe details.

5 from 30 votes (11 ratings without comment)

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Recipe Rating


  1. Oh, yum! This is my kind of roast, and I love that you used orange slices for flavor – I will have to make my next roast chicken the same way!

  2. Oh my goodness, I bet the tangerine imparts such a wonderful citrus flavor! And I’m totally one of those people who picks wine because of the label – and I really like that one! It’s so clean, bold, and intriguing. Not the normal script type of label.

  3. Loving all the herbs and wine parings, all about the wine pairings! I haven’t tried these ones before, I’ll have to check them out although with our lately wine shipments we are all full capasity (and lacking storage space for the magnums they sent in our club orders) but in a couple weeks I’ll have room so these are on my list.

  4. Modavi was the first winery I ever visited in Napa! I bet the cab sav is delicious. I haven’t tried this line of wines yet, but will need to seek them out.

  5. 5 stars
    There is so much great information in this post. I am always trying to think of which herbs to use and which wine to serve. This citrus and herb combination sounds delicious. Mandarins are a nice wintery citrus choice.

  6. 5 stars
    When I look at a recipe for a whole chicken, I am also thinking about the leftovers. With this combination of herbs and the mandarins, I have already come up with the dishes to serve the next day. All of this is assuming that there even are any leftovers! This chicken sounds amazing!

    1. That is too funny. My kids are teens so we never have leftovers. Thank you for pointing this out, I bet it would be great as a leftover too 🙂

  7. 5 stars
    I love a good dinner and a Robert Mondavi wine better if it is a merlot. You chicken recipe looks amazing and yoru photography is stunning, cheers!

  8. 5 stars
    That chicken looks like it’s absolutely BURSTING with flavour! I’m going to make this for Sunday lunch. Thanks so much for sharing!

  9. 5 stars
    Despite being French, I know nothing about wine pairing lol but these wines sound fantastic. And look at this roasted chicken, so perfect! Love the addition of tangerine/orange, will try that next time.

  10. 5 stars
    This is Thanksgiving all year long, I just love it! The orange zest is really something special and I love to mix those flavors. 🙂