There’s something incredibly satisfying about preparing a perfectly roasted chicken. Today, I’m sharing my favorite recipe for Roast Chicken with Herb Butter, a dish that combines crispy skin, tender meat, and aromatic herbs for an unforgettable meal. This recipe strikes the perfect balance between simplicity and sophistication, making it ideal for both weeknight dinners and special occasions.
Ingredients
- 1 whole chicken (4-5 pounds), patted dry
- 1 stick (½ cup) unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh sage, finely chopped
- 1 lemon, halved
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 medium onions, quartered
Instructions
- Preheat your oven to 425°F (220°C). Remove the chicken from the refrigerator 30 minutes before cooking.
- In a bowl, combine the softened butter with minced garlic, thyme, rosemary, and sage. Mix until well combined.
- Gently separate the chicken skin from the meat, being careful not to tear it. Spread about two-thirds of the herb butter mixture under the skin, covering the breast and thigh areas.
- Rub the remaining herb butter all over the outside of the chicken. Season generously with salt and pepper, including the cavity.
- Place the lemon halves and a quarter of the onion inside the cavity. Arrange remaining onion pieces around the chicken in a roasting pan.
- Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
- Let the chicken rest for 15-20 minutes before carving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4-6 people
Recipe Notes
For the crispiest skin, make sure to pat the chicken completely dry before adding the herb butter. If your butter is too hard to spread, let it soften at room temperature for about 30 minutes.
The key to perfectly cooked chicken is letting it come to room temperature before roasting. This ensures even cooking throughout. Also, don’t skip the resting period after cooking – this allows the juices to redistribute throughout the meat.
You can customize the herb mixture based on what you have available. Parsley and tarragon make excellent additions or substitutions. If using dried herbs instead of fresh, reduce the quantities by half.
To check if the chicken is done without a thermometer, pierce the thickest part of the thigh – the juices should run clear, not pink. The legs should also move easily in their sockets.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The leftover meat makes excellent sandwiches or can be used in salads and pasta dishes.
Roast Chicken with Herb Butter
Ingredients
- 1 whole chicken 4-5 pounds, patted dry
- 1 stick ½ cup unsalted butter, softened
- 3 cloves garlic minced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh sage finely chopped
- 1 lemon halved
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 medium onions quartered
Instructions
- Preheat your oven to 425°F (220°C). Remove the chicken from the refrigerator 30 minutes before cooking.
- In a bowl, combine the softened butter with minced garlic, thyme, rosemary, and sage. Mix until well combined.
- Gently separate the chicken skin from the meat, being careful not to tear it. Spread about two-thirds of the herb butter mixture under the skin, covering the breast and thigh areas.
- Rub the remaining herb butter all over the outside of the chicken. Season generously with salt and pepper, including the cavity.
- Place the lemon halves and a quarter of the onion inside the cavity. Arrange remaining onion pieces around the chicken in a roasting pan.
- Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
- Let the chicken rest for 15-20 minutes before carving.
