Go Back
Roasting a whole chicken is more than just a cooking method; it is a cherished tradition that has been passed down through generations, bringing families together around the dinner table. The Savory Herb Butter Roasted Chicken recipe takes this time-honored practice to new heights, combining the rich flavors of herb-infused butter with juicy, perfectly roasted chicken and a medley of root vegetables. This dish is not only comforting but also sophisticated enough to impress guests during special occasions or Sunday family dinners.

Savory Herb Butter Roasted Chicken

Bring your family together with the Savory Herb Butter Roasted Chicken, a dish that combines the rich flavors of herb-infused butter with juicy chicken and delicious root vegetables. This recipe, perfect for both special occasions and cozy dinners, makes preparation easy with its simple ingredients and clear steps. From preparing the chicken to ensuring a crispy skin, this guide helps novices and seasoned cooks alike create a stunning meal that is as pleasing to the eye as it is to the palate. Experience the joy of roasting and create unforgettable memories around your dining table.
Print Recipe Pin Recipe

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

2 tablespoons fresh parsley, chopped

1 lemon, zested and quartered

Salt and freshly ground black pepper, to taste

1 onion, quartered

1 cup low-sodium chicken broth

2 cups root vegetables (carrots, potatoes, and parsnips, cut into chunks)

Olive oil, for drizzling

Instructions
 

Preheat the Oven:

    Preheat your oven to 425°F (220°C).

      Prepare the Herb Butter:

        In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, salt, and pepper. Mix until well combined.

          Prepare the Chicken:

            Pat the chicken dry with paper towels. Carefully loosen the skin over the chicken breast and thighs with your fingers, making sure not to tear the skin. This helps create a space to place the herb butter underneath.

              Apply the Herb Butter:

                Using your fingers, spread half of the herb butter mixture directly under the skin where you loosened it. Rub the remaining herb butter all over the outside of the chicken, ensuring it's evenly coated.

                  Stuff the Chicken:

                    Place the quartered lemon and some of the remaining herb mixture inside the cavity of the chicken, along with a few onion quarters for extra flavor.

                      Prepare the Vegetables:

                        In a large roasting pan, combine the root vegetables with the remaining onions. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread the vegetables out in an even layer.

                          Place Chicken in Roasting Pan:

                            Set the seasoned chicken on top of the root vegetables in the roasting pan. Pour chicken broth around the base of the chicken to keep the vegetables moist during roasting.

                              Roast the Chicken:

                                Transfer the roasting pan to the preheated oven. Roast for approximately 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear when pierced between the thigh and the body.

                                  Rest the Chicken:

                                    Once cooked, remove the chicken from the oven and let it rest for 15 minutes. This allows the juices to redistribute, ensuring a juicy chicken.

                                      Serve:

                                        Carve the chicken and serve with the roasted vegetables on the side. Drizzle some of the pan juices over the chicken for added flavor.

                                          Prep Time, Total Time, Servings: 20 min | 1 hr 30 min | 6 servings