Herb Butter Roasted Chicken

$To make herb butter roasted chicken, you need these key ingredients: - 1 whole chicken (about 4-5 lbs) - 1/2 cup unsalted butter, softened - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - Zest of 1 lemon - Salt and pepper, to taste - 1 lemon, quartered - 1 onion, quartered - 2 cups mixed root vegetables (carrots, potatoes, and parsnips), cut into chunks You can swap some ingredients if you need to. Here are a few ideas: - Use olive oil instead of butter for a lighter dish. - If you can’t find fresh herbs, use dried herbs. Just use less. - For vegetables, any root veggie works well. Try sweet potatoes or turnips. Fresh herbs give a brighter flavor, but dried herbs are handy. Use fresh herbs when you can for the best taste. When using dried herbs, remember they are more potent. Use one-third the amount of dried herbs compared to fresh ones. This helps avoid overpowering your dish. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This step ensures a nice, crispy skin. Next, grab a bowl and mix the softened butter with minced garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper. Mix until it's all combined well. This herb butter adds great flavor. Now, pat the chicken dry with paper towels. This helps the skin get crispy during roasting. Gently lift the skin on the chicken, especially on the breast. Spread half of the herb butter mixture under the skin. Use the rest to coat the outside of the chicken. This adds flavor all around. Stuff the chicken's cavity with the quartered lemon and onion. This adds moisture and taste. Then, take your mixed root vegetables—carrots, potatoes, and parsnips—cut into chunks. Toss them in a bit of olive oil, salt, and pepper for seasoning. Arrange these veggies around the chicken in a large roasting pan. Place the chicken on a rack above the vegetables in the roasting pan. This allows even cooking. Now, transfer the pan to your preheated oven. Roast the chicken for about 1 hour and 15 minutes. Keep an eye on it as it cooks. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. The internal temperature should reach 165°F (75°C). If the juices run clear, it’s ready. Once cooked, remove the chicken from the oven. Let it rest for at least 15 minutes before carving. This resting time allows the juices to settle, making your chicken juicy and tasty. To get that nice, crispy skin, start with a dry chicken. Pat the chicken dry with paper towels. This helps the skin crisp up in the oven. Next, use a mix of herb butter under the skin and all over the outside. The butter adds flavor and moisture. Roast the chicken at a high heat of 425°F (220°C) to get the skin golden and crispy. If you want extra crunch, broil the chicken for a few minutes at the end. Add more flavor by using fresh herbs like rosemary, thyme, and parsley. You can mix these herbs into the butter. Lemon and garlic also boost the taste. Squeeze some lemon juice over the chicken before serving for a bright finish. You can even try adding spices like paprika or cayenne for a kick. These small tweaks make a big difference in flavor. Resting the chicken is very important. After roasting, let it sit for at least 15 minutes. This helps the juices settle back into the meat. If you skip this step, the juices will run out when you carve it. To carve, start by removing the legs and thighs first. Then, slice the breast meat. Serve the carved chicken on a platter with the roasted vegetables around it. This makes for a beautiful and tasty presentation. Pro Tips Let it Rest: Allow the chicken to rest for at least 15 minutes after roasting. This helps the juices redistribute, ensuring a moist and flavorful bird. Use a Meat Thermometer: To guarantee perfectly cooked chicken, use a meat thermometer. Insert it into the thickest part of the thigh; it should read 165°F (75°C). Customize Your Herbs: Feel free to mix and match herbs based on your preference. Fresh sage, oregano, or tarragon can also complement the flavors beautifully. Roast Vegetables to Perfection: Cut your root vegetables into uniform pieces for even cooking. Drizzle them with olive oil and season well to enhance their natural sweetness. {{image_2}} You can switch up the herbs in this recipe. Try using dill or sage. Mix in some basil for a fresh taste. Each herb brings a unique flavor to the chicken. Feel free to get creative! You can even use a mix of dried herbs if you don't have fresh ones. Just use less, about one-third of the amount. While root vegetables are great, you can use other veggies too. Bell peppers, zucchini, and broccoli roast well. They add color and crunch to your meal. Just remember to cut them into similar sizes. This helps them cook evenly. Toss them in olive oil, salt, and pepper like the root veggies. If you want to try new cooking methods, the air fryer is excellent. It cooks the chicken quickly and makes the skin crispy. Cook at 360°F (182°C) for about 50 minutes. Check the temperature to ensure it’s done. The slow cooker is another option for juicy chicken. Cook on low for 6 to 7 hours. The chicken will be tender and full of flavor. Each method gives you a delicious meal with its own twist! To store leftover chicken, let it cool first. Wrap the chicken tightly in plastic wrap or foil. Place it in an airtight container. Store it in the fridge for up to three days. Keeping it airtight helps maintain moisture and flavor. To reheat, preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Add a splash of broth or water to keep it moist. Cover it with foil to prevent drying out. Heat for about 20 to 30 minutes or until warm. You can also use a microwave for quick reheating. Just cover it, and heat for 2 to 3 minutes. If you want to freeze the chicken, wrap it well in plastic wrap. Then, place it in a freezer bag. Make sure to remove as much air as possible. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. This method keeps the chicken tasty and safe to eat later. You should roast a whole chicken for about 1 hour and 15 minutes. This timing works for a chicken weighing around 4-5 lbs. Always check the internal temperature. It should reach 165°F (75°C) in the thickest part of the thigh. This ensures the chicken is safe to eat and juicy. Using frozen chicken is not ideal for this recipe. It is best to use fresh or thawed chicken. If you must use frozen chicken, thaw it first. You can leave it in the fridge overnight to thaw safely. This keeps the chicken safe and helps the flavors mix better. The best way to know if your chicken is done is to use a meat thermometer. Insert it into the thickest part of the thigh. The temperature should read 165°F (75°C). You can also check the juices. If they run clear, the chicken is cooked. Always let it rest for about 15 minutes before carving. This helps keep it juicy and flavorful. This blog post covered the key ingredients and steps to roast chicken perfectly. We discussed required ingredients, how to swap them, and the best herbs to use. You learned preparation and roasting tips for crispy skin and great flavor. We explored variations in herbs and cooking methods, plus how to store and reheat leftovers. Roasting chicken can be simple and fun with the right tips. Follow these steps, and you'll impress everyone at your table. Happy cooking!$

Herb Butter Roasted Chicken

A flavorful roasted chicken infused with herb butter and served with mixed root vegetables.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 whole chicken (about 4-5 lbs)
1/2 cup unsalted butter, softened
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 zest of lemon
to taste salt and pepper
1 whole lemon, quartered
1 whole onion, quartered
2 cups mixed root vegetables (carrots, potatoes, and parsnips), cut into chunks

Instructions

Preheat your oven to 425°F (220°C).
In a bowl, mix the softened butter with minced garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper until well combined.
Pat the chicken dry with paper towels. Gently lift the skin of the chicken (especially on the breast) and spread about half of the herb butter mixture directly under the skin. Use the remaining butter to generously coat the outside of the chicken.
Stuff the cavity of the chicken with the quartered lemon and onion.
Arrange the mixed root vegetables around the chicken in a large roasting pan. Toss the vegetables with a little olive oil, salt, and pepper for seasoning.
Place the chicken on a rack above the vegetables in the roasting pan and transfer to the preheated oven.
Roast for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) in the thickest part of the thigh and the juices run clear.
Once cooked, remove the chicken from the oven and let it rest for at least 15 minutes before carving.

Notes

Serve the chicken on a large platter, surrounded by the roasted root vegetables. Garnish with additional fresh herbs for a pop of color. You can also drizzle some of the pan juices over the chicken to add flavor.

Keyword chicken, dinner, herb butter, roasted