Description
Garlic Herb Butter Roasted Chicken is a flavorful and juicy dish featuring a whole chicken generously coated with a rich blend of butter, olive oil, fresh herbs, garlic, and lemon. Roasted to perfection, this recipe delivers a tender, aromatic main course that's perfect for family dinners or special occasions.
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)
- 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)
- 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 the oven to 425 degrees Fahrenheit to prepare 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 and leftover feathers.
- Make Butter Mixture: In a small bowl, mix the olive oil, melted butter, and lemon juice together until well combined.
- Coat Chicken: Place the chicken on a cutting board or directly in the roasting pan, then pour the butter mixture over it. Use your hands to work the mixture under the skin and inside the cavity for maximum flavor.
- Season Chicken: Season the chicken generously with salt and freshly ground pepper both inside and out. Then sprinkle chopped fresh parsley over the top.
- Prepare Herb Butter: In a medium bowl, combine 4 tablespoons of room temperature butter with chopped fresh rosemary, thyme, lemon zest, minced garlic, and paprika if using. Stir well to incorporate all ingredients.
- Apply Herb Butter: Rub the herb butter mixture all over the chicken, making sure to get some under the skin for enhanced flavor and moistness.
- Stuff Chicken: Stuff the cavity of the chicken with the halved garlic head, tied rosemary sprigs, thyme sprigs, and quartered lemon to infuse the meat with aromatic flavors during roasting.
- Tie and Roast: Tie the chicken legs together with kitchen string to ensure even cooking, then place the chicken in the greased roasting pan and roast in the preheated oven for approximately 80 minutes until the chicken reaches an internal temperature of 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, ensuring juicy, tender meat.
Notes
- Ensure the chicken is dried well before applying the butter mixture to achieve crispy skin.
- Use a meat thermometer to check that the internal temperature reaches 165 degrees Fahrenheit for safe consumption.
- Letting the chicken rest after roasting improves juiciness and flavor.
- Substitute fresh herbs with dried herbs if fresh ones are unavailable, using about one-third of the quantity.
- The optional paprika adds a deeper color but can be omitted if preferred.
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
