Fantastic Butter Roasted Chicken with Herbs
Elevate your dinner table with this Fantastic Butter Roasted Chicken with Herbs—a true showstopper that’s both comforting and elegant. This recipe combines the irresistibly tender, juicy meat of a whole chicken with the rich flavor of herb-infused butter, featuring fresh rosemary, thyme, parsley, and minced garlic. Stuffed with onion and lemon for added zest and roasted to golden perfection atop a bed of carrots and celery bathed in savory chicken broth, this dish delivers incredible aroma and flavor with every bite. The secret lies in basting the bird with buttery pan juices throughout the roasting process, ensuring deep, caramelized skin while keeping the chicken mouthwateringly moist. Serve alongside the golden roasted vegetables for an unforgettable meal that’s perfect for holidays, Sunday suppers, or indulgent weeknight dinners.
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Ingredients
- 1 piece (4-5 lbs) whole chicken
- 8 tablespoons (1 stick), softened unsalted butter
- 4 cloves, minced garlic cloves
- 2 sprigs, chopped (or 1 tablespoon) fresh rosemary
- 2 sprigs, chopped (or 1 tablespoon) fresh thyme
- 2 tablespoons, chopped fresh parsley
- 1 piece, halved lemon
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 piece, quartered onion
- 2 pieces, large, chopped carrots
- 2 pieces, chopped celery stalks
- 1 cup chicken broth
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Remove the chicken from the refrigerator and let it come to room temperature while preparing the other ingredients.
Step 3
In a bowl, mix the softened butter, minced garlic, chopped rosemary, chopped thyme, chopped parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined.
Step 4
Pat the chicken dry with paper towels, both inside and out. Gently loosen the skin over the chicken breast using your fingers, being careful not to tear it.
Step 5
Spread about two-thirds of the herb butter mixture under the skin of the chicken, focusing on the breast area. Rub the remaining herb butter over the outside of the chicken.
Step 6
Stuff the cavity of the chicken with the halved lemon, onion quarters, and some of the fresh herb sprigs if available.
Step 7
Drizzle the chicken with olive oil and sprinkle the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper evenly over its surface.
Step 8
Place the chopped carrots, celery, and any remaining onion pieces in the bottom of a large roasting pan. Pour the chicken broth over the vegetables.
Step 9
Set the chicken on top of the vegetables breast side up, ensuring it is securely positioned.
Step 10
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the chicken every 20-30 minutes with the pan juices for extra flavor and moisture.
Step 11
If the chicken skin begins to brown too quickly, tent the chicken loosely with aluminum foil to prevent burning.
Step 12
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Step 13
Serve the chicken with the roasted vegetables from the pan and spoon some of the buttery pan juices over the top for added flavor.
Nutrition Facts
| Serving size | (2903.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1410.7 |
| Total Fat 126.3g | 0% |
| Saturated Fat 62.9g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 384.1mg | 0% |
| Sodium 5928.6mg | 0% |
| Total Carbohydrate 42.7g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 18.5g | |
| Protein 45.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 372.8mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 2586.0mg | 0% |
Source of Calories