Description
This Garlic Herb Butter Roasted Chicken is a flavorful and juicy main course featuring a whole chicken roasted with a zesty lemon, aromatic herbs, and rich garlic butter. The combination of fresh herbs and butter under the skin ensures a tender, moist, and delicious roast perfect for a family dinner or special occasion.
Ingredients
Scale
Main Ingredients
- 4-5 pound whole chicken (room temperature with giblets and neck removed from the cavity)
- 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 unsalted 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)
- 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 reaches the right temperature for roasting the chicken.
- Prepare Roasting Pan: Lightly grease a roasting pan with olive oil and set it aside, ready for the chicken.
- Clean and Dry Chicken: Rinse the whole chicken under cold running water and pat it dry thoroughly with paper towels. Remove any excess fat and leftover feathers to ensure a clean surface.
- Create Butter Mixture: In a small bowl, combine olive oil, melted butter, and lemon juice. Stir well to blend the flavors.
- Apply Butter Mixture: Place the chicken on a cutting board or directly into the roasting pan and pour the butter mixture over it. Use your hands to rub the mixture under the skin and inside the cavity for maximum flavor.
- Season: Liberally season the inside and outside of the chicken with salt and freshly ground pepper. Sprinkle the chopped parsley over the chicken evenly.
- Make Herb Butter: In a medium bowl, combine softened butter with chopped fresh rosemary, thyme, lemon zest, and minced garlic. Add paprika if desired. Mix until fully combined.
- Rub Herb Butter: Rub the herb butter mixture all over the chicken, including under the skin, to infuse it with flavor.
- Stuff the Chicken: Stuff the chicken cavity with the halved head of garlic, tied rosemary sprigs, thyme sprigs, and quartered lemon to aromatize the roast.
- Tie Legs: Tie the chicken legs together with kitchen string to help it cook evenly and retain its shape.
- Roast: Place the chicken in the prepared roasting pan and roast in the preheated oven for about 80 minutes or until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden brown.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow juices to redistribute for juicy meat.
Notes
- For a more pronounced smoky flavor, include the optional paprika in the herb butter mixture.
- Make sure the chicken is completely dry before seasoning to ensure crispy skin.
- Allow the chicken to rest after roasting to keep it juicy and tender.
- Use kitchen string to tie the legs for even cooking and neat presentation.
- The stuffing of garlic, herbs, and lemon inside the cavity enhances aroma and moisture during roasting.
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
