Savory Herb Butter Roasted Chicken

The art of roasting a chicken is a cherished culinary tradition that has been passed down through generations, bringing warmth and joy to dining tables around the world. There’s something undeniably comforting about a perfectly roasted chicken, its aroma filling the kitchen and inviting family and friends to gather around. This Savory Herb Butter Roasted Chicken recipe takes the classic dish to new heights, infusing the meat with a rich blend of herbs and spices that ensure a succulent and flavorful meal. With a crispy, golden-brown skin and tender, juicy meat, this dish is not just for special occasions; it makes for an ideal comforting weeknight dinner as well.

Discover the joy of cooking with this Savory Herb Butter Roasted Chicken recipe that elevates a classic dish to new heights. Perfectly golden-brown and juicy, this roast chicken becomes the centerpiece of any family gathering. Learn easy step-by-step techniques for preparing your chicken, crafting flavorful herb butter, and achieving that coveted crispy skin. This recipe is perfect for both novice cooks and seasoned chefs, creating a comforting meal that warms the heart and brings everyone together.

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Ingredients

1 whole chicken (about 4-5 lbs)

1/2 cup unsalted butter, softened

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh sage, chopped

1 tablespoon fresh parsley, chopped

1 lemon, zested and quartered

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1 cup chicken broth

Fresh vegetables (carrots, potatoes, onions) for roasting (optional)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C).

Prepare the Herb Butter: In a mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, parsley, lemon zest, salt, black pepper, and paprika. Mix until all the ingredients are well combined.

Prepare the Chicken: Pat the whole chicken dry with paper towels. This helps to achieve a crispy skin. Gently loosen the skin over the chicken breast by sliding your fingers between the skin and the meat (be careful not to tear the skin).

Apply the Herb Butter: Take half of the herb butter mixture and spread it under the loosened skin, making sure to coat the breast evenly. Rub the remaining herb butter all over the outside of the chicken.

Stuff the Chicken: Place the quartered lemon inside the cavity of the chicken. This will infuse the meat with flavor and keep it moist.

Prepare the Roasting Pan: If using, chop your chosen vegetables and arrange them in the bottom of a large roasting pan. Pour the chicken broth over the vegetables.

Roast the Chicken: Place the prepared chicken on top of the vegetables, breast side up. Roast in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh.

Rest the Chicken: Remove the chicken from the oven, tent it loosely with aluminum foil, and let it rest for about 15 minutes before carving. This allows the juices to redistribute.

Serve: Carve the chicken and serve it on a platter with the roasted vegetables. Drizzle some of the pan juices over the chicken for extra flavor.

Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 6-8