Roast Chicken with Herb Butter
Roast Chicken slathered with the tastiest herb butter and oven roasted until tender and juicy with crispy golden brown skin. This mouthwatering delicious, easy to make roast chicken recipe is the absolute best!
Servings 6 servings
Calories 415kcal
Ingredients
- 1 5-6 pound whole chicken
- Salt and ground black pepper to taste.
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 4 garlic cloves
- 1 lemon halved
- 1 large onion sliced into thick slices
- 4 carrots cut into 2-inch chunks
- 4 celery ribs cut into 2-inch chunks
- For the Herb Butter
- 6 tablespoons butter softened
- 3 garlic cloves minced
- 2 teaspoons fresh thyme leaves minced
- 2 teaspoons fresh rosemary finely chopped
- 1 tablespoon fresh parsley chopped
- Salt and ground black pepper to taste
Instructions
- Preheat the oven to 400° degrees Fahrenheit and position a rack in the lower third of the oven.
- Remove the chicken giblets and remove any excess fat. Rinse the chicken inside and out, then pat the outside dry.
- Tuck the wings underneath the breast to prevent the wing tips from burning.
- Season the inside of the chicken cavity with salt and ground black pepper to taste. Stuff the cavity with the thyme, the rosemary, garlic, and lemon halves.
- Make the herb butter by mixing the butter, garlic, thyme, rosemary, and parsley in a mixing bowl. Season with salt and ground black pepper to taste.
- Loosen the skin of the chicken breast and rub some of the herb butter under the skin. Rub the rest of the butter mixture all over the chicken.
- Tie the legs with kitchen string and tuck the wing tips under the body of the chicken.
- Place the onions, carrots and celery in a roasting pan. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for about 1 hour and 40 minutes or until an instant read thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit.
- Check the chicken after the first hour. If the skin is getting overly dark, cover the top of the chicken with aluminum foil.
- Let the chicken rest for 10 minutes before carving. Serve with the vegetables and pan juices.
Nutrition
Calories: 415kcal | Carbohydrates: 10g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 241mg | Potassium: 527mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7607IU | Vitamin C: 21mg | Calcium: 67mg | Iron: 2mg