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- 1 whole chicken (4-5 lbs) - 1/2 cup unsalted butter, softened - 8 cloves garlic, finely minced - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - Zest of 1 lemon - Juice of 1 lemon - Salt and black pepper, to taste - 1 medium onion, cut into quarters - 1 lemon, cut into wedges - 4 cups assorted root vegetables (carrots, potatoes, parsnips), chopped When measuring butter, make sure it’s soft. This helps it mix well with herbs. Use a measuring cup for liquids like lemon juice. For zest, use a fine grater. Chop herbs finely for the best flavor. Use a kitchen scale for the chicken to ensure it’s the right size. Fresh ingredients make a big difference. Fresh herbs add bright flavors that dried herbs can't match. Fresh garlic has a stronger taste than pre-minced. A good chicken is key to this dish. It cooks evenly and stays juicy. Using fresh vegetables gives you better texture and taste. Always look for quality ingredients to make your meal shine. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This heat is key for a crispy skin. Next, grab your whole chicken and pat it dry using paper towels. Dry skin helps the chicken roast better. Carefully lift the skin over the chicken breast and thighs. Make small pockets under the skin. This lets the herb butter seep into the meat for great flavor. In a medium bowl, mix the softened butter with 8 minced garlic cloves, 2 tablespoons of finely chopped rosemary, 2 tablespoons of thyme, and 1 tablespoon of parsley. Add the zest and juice of one lemon. Stir until it is smooth and well-blended. This herb butter is what makes your chicken really tasty. Rub half of the herb butter under the skin of the chicken. Then, spread the rest all over the outside. Season the chicken with salt and freshly ground black pepper. Next, stuff the cavity with the quartered onion and lemon wedges. This adds moisture and flavor as it cooks. In a large roasting pan, add 4 cups of chopped root vegetables, such as carrots and potatoes. Drizzle with olive oil and season with salt and pepper. Toss them gently to coat. Lay the chicken on top, breast side up. Roast for about 1 hour and 15 minutes. Use a meat thermometer to check that it reaches 165°F (75°C). Baste the chicken with pan juices halfway through for extra moisture. After roasting, let the chicken rest for 10-15 minutes before carving. This helps keep it juicy and tender. To roast chicken well, start with a hot oven. Preheat to 425°F (220°C). This will help the skin crisp up nicely. Always dry the chicken with paper towels before seasoning. Moisture can prevent crisp skin. Season well with salt and pepper, as this enhances the flavor. Placing the chicken on root vegetables allows them to soak up juices. Basting keeps the chicken moist and adds flavor. Halfway through roasting, use a spoon to collect pan juices. Gently pour the juices over the chicken. This step helps the skin to become golden and flavorful. Repeat basting every 20 minutes for best results. Just be careful when opening the oven! For crispy skin, rub herb butter all over the chicken. The butter helps create a golden crust as it roasts. Be sure to spread some butter under the skin, too. This step adds flavor directly to the meat. Letting the chicken rest after cooking helps the skin stay crispy. If you skip this, the skin may get soggy. Enjoy that perfect crunch on every bite! Pro Tips Resting is Key: Allow the chicken to rest after roasting. This helps the juices redistribute, ensuring each slice is juicy and tender. Use a Meat Thermometer: Invest in a reliable meat thermometer to check the chicken's internal temperature. It should read 165°F (75°C) for safe consumption. Flavor Boost: For added flavor, marinate the chicken in the herb butter mixture for a few hours or overnight before roasting. Vegetable Variety: Feel free to mix and match your root vegetables based on seasonal availability or personal preference for a colorful and nutritious side dish. {{image_4}} You can change the flavor of your chicken by adding citrus or spices. Try using orange or lime zest alongside lemon. This brings a sweet and bright taste. For spices, add paprika or cayenne pepper for a kick. These simple changes can make your dish feel new and exciting. Just mix them into the herb butter before spreading it on the chicken. If you want to try cooking your chicken differently, use a grill or a slow cooker. Grilling gives the chicken a nice char and smoky flavor. Set the grill to medium heat. Cook the chicken for about 1 hour, turning often for even cooking. A slow cooker is great for busy days. Just place the chicken in, add the vegetables, and let it cook on low for 6-8 hours. Both methods yield tender, juicy chicken with great taste. You can mix up the vegetables you use with your chicken. While root vegetables like carrots and potatoes are great, don't stop there! Consider adding bell peppers, zucchini, or Brussels sprouts for added color and flavor. Just chop them into similar sizes for even cooking. This not only makes your meal more vibrant but also adds various nutrients and tastes. Feel free to get creative and use what you have on hand! After you enjoy your Garlic Herb Butter Roast Chicken, store leftovers safely. Allow the chicken to cool to room temperature. Place the chicken in an airtight container. You can also wrap it tightly in plastic wrap. This will keep the chicken fresh for up to three days in the fridge. For the best flavor, try to eat the leftovers within two days. Reheating your roast chicken is easy. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes or until the chicken is warm throughout. If you like crispy skin, remove the foil for the last five minutes of reheating. You can also reheat in the microwave, but this may make the skin less crispy. If you have more leftovers, freezing is a great option. Cut the chicken into portions for easier thawing later. Wrap each piece tightly in plastic wrap, then place in a freezer bag. Make sure to squeeze out as much air as you can. Label the bag with the date. Frozen chicken can last up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. You should roast a whole chicken for about 1 hour and 15 minutes. This time works well for a chicken weighing 4-5 lbs. Make sure to check the chicken's internal temperature. It should reach 165°F (75°C) for safe eating. If the chicken is larger, you may need to add more time. Using frozen chicken is not the best choice for this dish. It’s better to thaw the chicken first. Thawing ensures even cooking and helps the herb butter soak into the meat. You can thaw it overnight in the fridge or in cold water. This will help keep your chicken juicy and tasty. I love serving Garlic Herb Butter Roast Chicken with a mix of roasted root vegetables. Carrots, potatoes, and parsnips make great choices. You can also add a fresh salad or some garlic bread. These sides balance the rich flavors of the chicken. For a fun twist, a lemony quinoa or couscous works well too! This blog post offers a full guide to roasting a chicken. We covered key ingredients, their importance, and tips for perfect cooking. I shared step-by-step instructions and helpful tricks to get crispy skin. You can also explore fun flavor ideas and cooking methods. Finally, I provided easy ways to store leftovers. Roasting a chicken doesn't have to be hard. Use fresh items for great taste and enjoy your dinners!

Garlic Herb Butter Roast Chicken

A flavorful roast chicken infused with garlic and herbs, served with roasted root vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 whole chicken (4-5 lbs)
  • 0.5 cup unsalted butter, softened to room temperature
  • 8 cloves garlic, finely minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 whole lemon, zest
  • 1 whole lemon, juice
  • to taste salt and freshly ground black pepper
  • 1 medium onion, cut into quarters
  • 1 whole lemon, cut into wedges
  • 4 cups assorted root vegetables (such as carrots, potatoes, and parsnips), chopped into uniform chunks

Instructions
 

  • Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough for roasting.
  • In a medium mixing bowl, thoroughly combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, and lemon juice until the mixture is smooth and well-blended.
  • Use paper towels to pat the whole chicken dry, ensuring the skin is moisture-free. Carefully lift the skin over the chicken breast and thighs, forming pockets. Take half of the herb butter mixture and evenly spread it beneath the lifted skin to enhance the flavors within the meat.
  • Rub the remaining herb butter all over the outside of the chicken, making sure to cover every surface. Generously season the chicken with salt and freshly ground black pepper, enhancing both flavor and texture.
  • Stuff the chicken cavity with the quartered onion and lemon wedges; this will infuse moisture and flavor during roasting.
  • In a large roasting pan, arrange the assorted root vegetables in a single layer. Drizzle a bit of olive oil over the vegetables, then season them with salt and pepper, tossing gently to coat. Place the prepared chicken on top, breast side up, allowing the vegetables to roast underneath.
  • Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) and watch for the skin to turn a beautiful golden brown and crispy. Halfway through roasting, baste the chicken with the pan juices to keep it moist and flavorful.
  • After roasting, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This resting period allows the juices to settle back into the meat, ensuring each slice is succulent and tender.

Notes

Let the chicken rest before carving for juicier meat.
Keyword chicken, garlic, herb butter, roast