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Roasted Herb Butter Chicken

Roasted Herb Butter Chicken

  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

A simple and flavorful Roasted Herb Butter Chicken featuring juicy, tender meat with golden crispy skin, infused with fresh herbs, garlic, lemon, and rich butter. Perfect for family dinners or special occasions, this recipe is easy to follow and yields a comforting classic.


Ingredients

Scale

Chicken

  • 1 whole chicken (34 pounds), fresh or thawed

Herb Butter Mixture

  • 4 tablespoons unsalted butter, softened to room temperature
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Seasoning and Roasting

  • 2 tablespoons olive oil
  • 1 teaspoon sea salt (for seasoning outside)
  • ½ teaspoon black pepper (for seasoning outside)
  • 1 lemon, halved (for stuffing and juice)
  • Optional fresh herb sprigs for stuffing and garnish (rosemary, thyme)

Instructions

  1. Prepare the Herb Butter Mixture: In a small bowl, combine the softened unsalted butter with finely chopped rosemary, thyme, parsley, minced garlic, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are well incorporated to create a fragrant and flavorful herb butter.
  2. Prep the Chicken: Pat the chicken dry thoroughly using paper towels to remove all moisture from the skin, which is essential for achieving crispiness. Gently loosen the skin over the breasts and thighs without tearing it, creating pockets for the herb butter.
  3. Apply the Herb Butter: Using your hands or a spoon, spread the herb butter generously beneath the loosened skin, massaging it into the chicken meat to maximize flavor infusion. Next, rub olive oil all over the outside of the chicken and season evenly with sea salt and black pepper.
  4. Add Aromatics and Roast: Stuff the chicken cavity with lemon halves and fresh herb sprigs if desired. Place the chicken breast-side up on a roasting rack inside a pan. Roast in a preheated oven at 425°F (220°C) for approximately 1 hour and 15 minutes or until the internal temperature in the thickest thigh reaches 165°F (74°C) and the skin is a beautiful golden brown.
  5. Rest Before Carving: Remove the chicken from the oven and let it rest uncovered for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each slice stays juicy and tender when carved.

Notes

  • Let the chicken sit at room temperature for 30 minutes before roasting to promote even cooking.
  • Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
  • Pat dry the chicken skin completely before applying oil for a crispy crust.
  • Spreading butter under the skin helps keep the meat moist and flavorful from inside out.
  • Resting the chicken after roasting is essential to lock in juices and prevent dryness.
  • You can prepare the herb butter mixture up to two days in advance and refrigerate it; bring it to room temperature before use.
  • For a dairy-free version, substitute butter with olive oil or coconut oil.
  • Customize by adding spices like crushed red pepper flakes or smoked paprika for heat, or try different herbs like sage, oregano, or tarragon.
  • Stuff the cavity with aromatics such as onion, garlic, and lemon halves for additional flavor depth.

Nutrition

  • Serving Size: 1/6th of chicken
  • Calories: 450 kcal
  • Sugar: 0.5 g
  • Sodium: 650 mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0.3 g
  • Protein: 40 g
  • Cholesterol: 130 mg

Keywords: roasted chicken, herb butter chicken, roasted herb chicken, comfort food, baked chicken, juicy chicken, crispy skin chicken