Chicken Crown Roast Herbs (Printer-friendly)

Crown-shaped chicken breasts roasted with aromatic herb butter. Perfect for special occasions and sharing.

# What You Need:

→ Chicken

01 - 2 whole chickens (about 3.3 lbs each), backbones removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Herb Butter

05 - 7 tablespoons unsalted butter, softened
06 - 2 garlic cloves, minced
07 - 2 tablespoons fresh thyme leaves, chopped
08 - 2 tablespoons fresh rosemary, chopped
09 - 2 tablespoons fresh parsley, chopped
10 - Zest of 1 lemon

→ Stuffing (optional)

11 - 7 ounces day-old bread, cubed
12 - 1 small onion, finely chopped
13 - 2 celery stalks, finely chopped
14 - 1 apple, diced
15 - 1/4 cup unsalted butter
16 - 1/2 cup chicken stock
17 - 1 egg, beaten
18 - Salt and pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F. Line a large roasting pan with parchment paper.
02 - Use kitchen shears to remove the backbones from both chickens. Spread each chicken out, breast-side up, and lightly score the breastbone to aid in flattening.
03 - Curve the chickens breast-side out to form a ring. Tie the drumsticks together with kitchen twine where they meet, securing the crown shape with additional twine as necessary.
04 - Pat the chicken dry, then rub all over with olive oil, salt, and pepper.
05 - Mix herb butter ingredients in a bowl. Carefully loosen the skin over the chicken breasts and spread most of the herb butter underneath. Rub the remaining butter over the outside.
06 - Melt butter in a skillet over medium heat. Sauté onion, celery, and apple until softened, about 5 minutes. Add bread cubes and chicken stock, season with salt and pepper, then remove from heat and stir in beaten egg. Cool slightly, then spoon stuffing into center of the crown.
07 - Roast in the preheated oven for 1 hour to 1 hour 10 minutes, basting occasionally, until the skin is golden and juices run clear. Ensure internal temperature reaches 165°F.
08 - Allow the chicken to rest for 15 minutes. Remove the twine, carve into portions, and serve.

# Expert Tips:

01 -
  • Creates an impressive main dish appeal without complicated techniques
  • Uses readily available fresh herbs for vibrant flavor
  • Gluten free option is easy for guests with dietary needs
  • Moist juicy meat and wonderfully crisped skin in every slice
  • Comes together in just under two hours start to finish
02 -
  • Naturally gluten free when omitting bread stuffing or swapping for gluten free bread
  • High protein with lean breast meat at the center
  • Elegant enough for formal occasions but no fuss to prepare
03 -
  • Choose high quality plump chickens for best texture and presentation
  • Bring your butter to room temperature for the smoothest herb blend
  • Roast atop a rack if you want extra crisp skin all around
  • Always let your chicken rest before carving it makes a world of difference in juiciness
  • Tying the crown firmly with twine helps it keep its grand shape
  • Loosening the skin and getting the herb butter onto the breast meat is key to keeping it moist and full of flavor
  • Discard any leftover stuffing that has been in contact with raw chicken to maintain food safety

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