Mom's Foolproof Butter Roast Chicken
Indulge in the comforting, homey flavors of Mom's Foolproof Butter Roast Chicken—a timeless recipe guaranteed to impress. This dish features a succulent, whole roasted chicken infused with the rich flavors of garlic, fresh rosemary, and thyme, all wrapped in a golden-brown, buttery crust. Perfectly seasoned and paired with a medley of roasted vegetables, including carrots, celery, and onions, this one-pan wonder offers an effortless balance of flavor and texture. The secret to its incredible juiciness lies in generous herb butter rubbed under the skin, while a lemon-stuffed cavity and periodic basting lock in moisture and elevate the aroma. Whether you're hosting a family dinner or looking for a foolproof roast recipe, this comforting classic is sure to steal the show. Serve it hot with the savory pan juices for a meal that’s simple, elegant, and endlessly satisfying.
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Ingredients
- 1 approximately 4-5 pounds Whole chicken
- 1 cup, softened Unsalted butter
- 6 minced Garlic cloves
- 2 tablespoons, chopped Fresh rosemary
- 1 tablespoon, chopped Fresh thyme
- 1 halved Lemon
- 2 teaspoons Salt
- 1 teaspoon, freshly ground Black pepper
- 1 tablespoon Olive oil
- 2 large, chopped into chunks Carrots
- 2 chopped into chunks Celery stalks
- 1 large, quartered Yellow onion
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Remove the chicken from its packaging, and remove any giblets if present. Pat the chicken dry with paper towels.
Step 3
In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, and thyme. Stir well to make a fragrant herb butter.
Step 4
Carefully loosen the skin of the chicken by gently sliding your fingers underneath it, particularly over the breast area. Be careful not to tear the skin.
Step 5
Spread about half of the herb butter under the skin of the chicken, ensuring the meat is well coated. Rub the remaining butter all over the outside of the chicken.
Step 6
Season the inside cavity of the chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stuff the cavity with the halved lemon and a few sprigs of fresh rosemary and thyme if desired.
Step 7
Tie the legs of the chicken together with kitchen twine and tuck the wings under the body.
Step 8
In a large roasting pan, combine the chopped carrots, celery, and onion. Drizzle with olive oil and season lightly with salt and pepper. Place the chicken on top of the vegetables, breast-side up.
Step 9
Sprinkle the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper evenly over the chicken.
Step 10
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the thickest part of the thigh registers 165°F (74°C) on a meat thermometer.
Step 11
Halfway through the roasting process, baste the chicken with the juices in the pan to keep it moist.
Step 12
Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
Step 13
Serve the chicken hot alongside the roasted vegetables and any pan drippings as a natural gravy.
Nutrition Facts
| Serving size | (2773.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1441.9 |
| Total Fat 126.3g | 0% |
| Saturated Fat 63.0g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 384.1mg | 0% |
| Sodium 5374.2mg | 0% |
| Total Carbohydrate 53.3g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 22.5g | |
| Protein 43.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 369.8mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 2495.0mg | 0% |
Source of Calories