If there’s one dish that brings a sense of occasion and comfort to any dinner table, it’s Roast Chicken with Herb Butter. This recipe transforms a humble whole chicken into a golden, fragrant centerpiece with crispy skin, juicy meat, and an aroma that fills your home with warmth. The secret? A dreamy blend of fresh herbs, garlic, butter, and a spritz of lemon that work in harmony to make every bite memorable. Whether you’re serving family on a Sunday or planning an elegant dinner for friends, this roast chicken is surprisingly simple yet delivers abundantly on flavor.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Roast Chicken with Herb Butter truly special is the simplicity of its ingredients—each one playing a vital role in building flavor, keeping the chicken moist, or enhancing color and aroma. Don’t be tempted to skip anything here; each component is essential for the perfect roast!
- Whole chicken (about 4 lbs): The star of the dish—choose a plump, high-quality chicken for the juiciest results.
- Unsalted butter (4 tablespoons, softened): This is what gives the herb coating its creamy richness and helps crisp up the skin.
- Olive oil (1 tablespoon): A touch of olive oil adds silkiness and helps the butter spread more easily.
- Garlic (3 cloves, minced): Fresh garlic delivers that unmistakable savory kick in every mouthful.
- Fresh rosemary (2 teaspoons, chopped): Rosemary brings woodsy, aromatic notes that pair perfectly with roast chicken.
- Fresh thyme (2 teaspoons, chopped): Thyme offers subtle earthiness and a hint of floral flavor.
- Fresh parsley (2 teaspoons, chopped): Parsley brightens everything up with its vibrant, fresh finish.
- Lemon zest (1 teaspoon): Zesting lemon into the butter adds a pop of citrus and lifts the entire dish.
- Salt (1 teaspoon): Essential for bringing out the natural flavors and achieving that craveable roasted finish.
- Black pepper (½ teaspoon): For gentle heat and aromatic depth.
- Lemon (1, halved): Tucked inside the chicken, lemon infuses its subtle tang and keeps things juicy.
- Onion (1, quartered): Stuffed in the cavity, onion gives a touch of sweetness and infuses the meat while roasting.
- Fresh herb sprigs (2–3, optional): Extra sprigs inside the cavity will perfume the chicken as it roasts.
- Kitchen twine: Simple but important—it keeps the legs neatly tied for even cooking.
How to Make Roast Chicken with Herb Butter
Step 1: Prepare the Herb Butter
Start by combining the softened butter, olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, salt, and black pepper in a bowl. Stir until everything is well blended. This fragrant mixture is what’s going to create that beautiful layer of flavor both under and over the chicken’s skin.
Step 2: Dry and Season the Chicken
Pat the chicken thoroughly dry with paper towels. This step ensures you’ll get the crispiest skin—dampness is the enemy of browning! Once dry, gently loosen the skin over the breast and thighs with your fingers. Slip about half of the herb butter under the skin and spread it evenly, being careful not to tear the skin. The rest gets massaged all over the outside of the chicken, coating it generously.
Step 3: Stuff and Truss the Chicken
Stuff the cavity of your chicken with the halved lemon, the onion quarters, and if you like, a few extra fresh herb sprigs. This helps season the meat from the inside out and keeps everything incredibly moist. Then, use kitchen twine to tie the legs together—this encourages even roasting and a tidy presentation.
Step 4: Roast to Perfect Juiciness
Place your prepared chicken, breast side up, in a roasting pan or oven-safe skillet. Pop it into your preheated 425°F (220°C) oven. Roast for 1 hour to 1 hour 15 minutes, basting a couple of times with the pan juices for extra flavor and color. You’ll know your Roast Chicken with Herb Butter is ready when the skin is deep golden and the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer.
Step 5: Let It Rest and Carve
Resist the urge to slice right in! Let your chicken rest for 10–15 minutes after roasting. This locks in the juices and gives you cleaner slices. Carve and arrange on a platter, letting the fresh herbs and glorious, buttery skin steal the show.
How to Serve Roast Chicken with Herb Butter
Garnishes
For a little extra flair, sprinkle your platter with chopped fresh parsley, or arrange whole sprigs of rosemary and thyme around the chicken. A few lemon wedges on the side not only look gorgeous, but let each guest add extra zing to their portion. Spoon some of the buttery pan juices over the top for an irresistible glossy finish.
Side Dishes
The beauty of Roast Chicken with Herb Butter is how effortlessly it pairs with so many sides. Try it with creamy mashed potatoes to soak up the juices, or serve with roasted vegetables like carrots, parsnips, and Brussels sprouts. For something lighter, a crisp green salad with a simple vinaigrette is fresh and palate-cleansing.
Creative Ways to Present
If you’re aiming to impress, carve the chicken in the kitchen, then fan the pieces out on a warm serving platter and drizzle with the pan sauce. Or, serve it rustic style, whole and golden, right at the table for everyone to admire before carving. For gatherings, you can even shred leftover chicken and serve in warm pita with fresh herbs and quick pickles as a fun twist.
Make Ahead and Storage
Storing Leftovers
After enjoying your Roast Chicken with Herb Butter, let the leftovers come to room temperature. Store any unused meat (off the bone for best texture) in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, making easy work of weekday lunches.
Freezing
For future meals, place carved chicken pieces in a freezer-safe container, separating layers with parchment if needed. Freeze for up to 3 months. When you’re ready, defrost overnight in the refrigerator to maintain the best flavor and texture.
Reheating
To reheat, place chicken pieces in a baking dish and cover loosely with foil. Warm in a 325°F (165°C) oven until just heated through, about 15–20 minutes. Splash a little chicken stock or water in the bottom of the pan before rewarming to keep everything moist and succulent.
FAQs
Can I use dried herbs instead of fresh?
Yes! If fresh herbs aren’t available, substitute with one-third the amount of dried herbs since they’re more concentrated. The flavor will still shine, but fresh gives this Roast Chicken with Herb Butter its brightest taste.
What’s the best way to tell if the chicken is done?
Use an instant-read thermometer to check the thickest part of the thigh; it should register 165°F (74°C). Also, the juices should run clear when pierced. These are your best bets for perfectly cooked, safe-to-eat chicken every time.
Can I prepare the chicken in advance?
Absolutely! You can coat the chicken with the herb butter and keep it covered in the fridge up to a day ahead. Bring it to room temperature before roasting for more even cooking and the best skin texture.
Is it okay to make Roast Chicken with Herb Butter without trussing?
While trussing helps the chicken cook more evenly and look neater, it’s not strictly necessary. If you don’t have twine, the recipe will still work—you might just get a slightly different shape and a bit more exposed stuffing.
How do I make pan sauce from the drippings?
After roasting, skim excess fat from the pan juices and pour them into a small saucepan. Simmer with a splash of chicken stock, scraping up the brown bits. You can finish with a pat of butter for an instant, luscious sauce to drizzle over your Roast Chicken with Herb Butter.
Final Thoughts
If you’ve been looking for that one roast chicken recipe to return to again and again, let Roast Chicken with Herb Butter be it! The combination of crispy skin, juicy meat, and bright, savory herbs is just too good to keep to yourself. Give it a try, and don’t be surprised if it becomes the star of all your future gatherings.
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Roast Chicken with Herb Butter Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Roast Chicken with Herb Butter recipe results in juicy, flavorful chicken with a crispy, herb-infused skin. Perfect for a Sunday dinner or any special occasion, this dish is simple to prepare yet impressively delicious.
Ingredients
For the Herb Butter:
- 4 tablespoons unsalted butter (softened)
- 1 tablespoon olive oil
- 3 garlic cloves (minced)
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh parsley
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Chicken:
- 1 whole chicken (about 4 lbs)
- 1 lemon (halved)
- 1 onion (quartered)
- 2–3 sprigs of fresh herbs (optional, for cavity)
- kitchen twine
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the herb butter: Mix softened butter, olive oil, garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper in a bowl.
- Prepare the chicken: Pat the chicken dry, loosen the skin, and rub half of the herb butter under the skin. Rub the rest of the herb butter over the chicken. Stuff the cavity with lemon, onion, and herbs. Tie the legs with twine.
- Roast the chicken: Roast the chicken for 1 to 1 hour 15 minutes, until internal temperature reaches 165°F (74°C). Baste occasionally.
- Rest and carve: Let the chicken rest for 10–15 minutes before carving.
Notes
- Serve with pan juices or make a quick gravy to accompany the chicken.
- Leftover chicken can be used in sandwiches, salads, or soups.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 5 oz cooked meat)
- Calories: 360
- Sugar: 0g
- Sodium: 410mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 115mg
