Description
A flavorful and juicy Garlic Herb Butter Roasted Chicken featuring fresh herbs, garlic, and lemon for a tender and aromatic main dish perfect for family dinners.
Ingredients
Scale
Chicken and Butter Mixture
- 4-5 pound whole chicken (room temperature with giblets and neck removed)
- 1/4 cup unsalted butter (melted)
- 4 tablespoons olive oil
- 1 lemon (zested and juiced)
- Salt and freshly ground pepper (to taste)
Herb Butter Rub
- 4 tablespoons butter (room temperature)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1 tablespoon paprika (optional)
- 6 cloves garlic (minced)
Stuffing
- 1 head garlic (roughly peeled and cut in half horizontally)
- 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 a hot environment for roasting the chicken.
- Prepare Roasting Pan: Lightly grease a roasting pan with olive oil and set it aside for the chicken.
- Clean Chicken: Rinse the chicken under cold running water, pat it dry thoroughly with paper towels, and remove any excess fat or leftover feathers.
- Apply Butter Mixture: In a small bowl, mix the olive oil, melted butter, and lemon juice. Place the chicken on the cutting board or in the roasting pan and pour this mixture over it, working your hands to get it under the skin and inside the cavity for maximum flavor.
- Season Chicken: Season the inside and outside of the chicken liberally with salt and freshly ground pepper. Sprinkle the fresh parsley over the chicken for added aroma.
- Prepare Herb Butter Rub: In a medium bowl, combine room temperature butter, chopped rosemary, thyme, lemon zest, minced garlic, and paprika if using. Stir until well combined.
- Apply Herb Butter Rub: Rub the herb butter mixture all over the chicken, including carefully getting it under the skin to ensure moistness and flavor.
- Stuff the Chicken: Stuff the chicken cavity with the halved garlic head, rosemary sprigs, thyme sprigs, and quartered lemon to infuse the meat with fragrant aromas.
- Tie and Roast: Tie the chicken legs together with kitchen string to hold the stuffing in place. Place the chicken in the roasting pan and roast in the preheated oven at 425 degrees Fahrenheit for 80 minutes or until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden brown and crispy.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute, resulting in a juicier chicken.
Notes
- Use fresh herbs for the best flavor; dried herbs can be used but reduce quantity by half.
- For an extra crispy skin, pat the chicken dry thoroughly before applying butter and oil.
- Letting the chicken rest after roasting helps retain moisture within the meat.
- Use kitchen string to tie the legs securely to maintain shape and even cooking.
- Add paprika for a deeper color and subtle smoky flavor, but it’s optional.
Nutrition
- Serving Size: 1 serving
- Calories: 413 kcal
- Sugar: 1 g
- Sodium: 194 mg
- Fat: 36 g
- Saturated Fat: 11 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 97 mg
