Crispy Herb Roasted Chicken with Sauteed Green Beans

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 People
Print Recipe


  • 1 whole frying chicken 6-8 lb range
  • 1 tbsp butter
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1/2 lb green beans
  • 1 tbsp butter
  • 1 clove garlic


"truss" the bird

  • Set your oven to 450F. Cut 2 1" slits into the excess skin next to the legs of your chicken.
  • Stick the knuckle of the leg through this slit to keep the legs secured closing next to the body of your chicken. Alternatively you can always traditionally truss the bird :)

Season and Cook

  • Dry off your chicken with paper towls inside and out, keeping it as dry as possible. Lightly coat the skin with butter.
  • Coat the skin with salt, pepper, thyme, and rosemary. Fold the wings behind the body to keep them secured and close to the body.
  • Place the chicken in a skillet or roasting pan. Place in the oven for 60 minutes or until internal temperature is 160F.

Green Beans

  • When the chicken is cooked, place on the side, and rinse your green beans.
  • leave a thin layer of the chicken grease (optional) and melt your butter with 1 chopped garlic clove. Toss the green beans in and season with salt and pepper to taste. Sauté for 2 minutes.
  • I like to make a spoon in the center of the green beans to place the chicken back in the skillet. Then place on the table with some mashed potatoes and let everyone dig in! Enjoy!