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
Scale
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
