Description
This Garlic Herb Butter Roasted Chicken recipe delivers a juicy and flavorful whole chicken, roasted to perfection with a rich blend of fresh herbs, garlic, and lemon. The butter mixture bastes the bird, ensuring crispy skin and tender meat inside.
Ingredients
Scale
Chicken and Prep
- 4-5 pound whole chicken (room temperature with giblets and neck removed from the cavity)
Butter and Oil Mixture
- 1/4 cup unsalted butter (melted)
- 4 tablespoons olive oil
- 1 lemon (zested and juiced)
- Salt and freshly ground pepper (to taste)
Herb Butter Mixture
- 4 tablespoons butter (room temperature)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1 tablespoon paprika (optional - for a darker color when roasting)
- 6 cloves garlic (minced)
Stuffing
- 1 head garlic (roughly peeled and cut in half horizontally through the middle)
- 6 sprigs fresh rosemary (tied together)
- 3 sprigs fresh thyme
- 1 lemon (quartered)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it's hot and ready for roasting the chicken.
- Prepare Roasting Pan: Lightly grease a roasting pan with olive oil and set it aside for the chicken placement.
- Prepare Chicken: Clean the chicken by rinsing it under cold running water, then pat dry thoroughly with paper towels. Remove any excess fat and leftover feathers for a clean roast.
- Make Butter-Oil Mixture: In a small bowl, mix the melted butter, olive oil, and lemon juice until well combined.
- Apply Mixture to Chicken: Place the chicken on a cutting board or into the prepared pan, then pour the butter and oil mixture over it. Use your hands to work the mixture under the skin and inside the cavity for maximum flavor.
- Season Chicken: Season liberally with salt and freshly ground black pepper both inside and out. Sprinkle fresh chopped parsley on top for added aroma.
- Prepare Herb Butter: In a medium bowl, combine the room temperature butter, chopped rosemary, chopped thyme, lemon zest, minced garlic, and optional paprika. Stir well to combine all flavors.
- Rub Herb Butter: Rub the herb butter mixture all over the chicken, making sure to get some under the skin to infuse the meat during roasting.
- Stuff Chicken: Stuff the chicken cavity with the halved garlic head, tied sprigs of rosemary and thyme, and the quartered lemon to enhance aroma and juiciness.
- Truss Chicken: Tie the legs together securely with kitchen string to ensure even cooking and maintain shape.
- Roast Chicken: Place the chicken in the prepared roasting pan and roast in the preheated oven for 80 minutes or until the internal temperature reaches 165 degrees Fahrenheit and the skin is crispy and golden.
- Rest Chicken: Remove from oven and let the chicken rest for 10-15 minutes before carving to allow juices to redistribute.
Notes
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F for safe consumption.
- Bringing the chicken to room temperature before roasting helps cook it evenly.
- For a darker crispy skin, include the optional paprika in the herb butter mixture.
- Letting the chicken rest after roasting helps retain juices and produces a more tender result.
- Kitchen string is important for trussing to ensure the bird cooks uniformly.
Nutrition
- Serving Size: 1 serving
- Calories: 413 kcal
- Sugar: 1 g
- Sodium: 194 mg
- Fat: 36 g
- Saturated Fat: 11 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 97 mg
