Garlic Herb Butter Roasted Chicken

$- 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 - 2 tablespoons fresh parsley, finely chopped - Zest of 1 lemon - Juice of 1 lemon - Salt and pepper, to taste - 1 onion, cut into quarters - 1 lemon, cut into quarters - 4 carrots, cut into 1-inch chunks - 4 medium potatoes, cut into 1-inch chunks - Olive oil, for drizzling When making garlic herb butter roasted chicken, the ingredients shine. The whole chicken is the star. It weighs between 4 to 5 pounds. Using a fresh chicken gives the best flavor. Next, we need unsalted butter. About half a cup works well. Softened butter is key. It helps mix in the herbs and garlic easily. Garlic is a must. Eight cloves, finely minced, add a strong flavor. Fresh herbs bring life to the dish. I use two tablespoons each of rosemary, thyme, and parsley. These herbs give a rich taste. The zest and juice of one lemon brighten everything up. Salt and pepper add balance. You can adjust these to your taste. For the stuffing, I use an onion and a lemon, both quartered. They add more aroma to the chicken as it cooks. The vegetables add texture and heartiness. I recommend four carrots and four medium potatoes, each cut into one-inch chunks. A drizzle of olive oil on the veggies helps them roast well. Each ingredient plays a part in making this dish savory and juicy. {{ingredient_image_2}} Set your oven to 425°F (220°C). Preheating is vital. It ensures the chicken cooks evenly and gets that golden brown skin. A hot oven helps seal in the juices for a tender, juicy bird. In a medium bowl, mix 1/2 cup of softened butter with 8 minced garlic cloves. Add 2 tablespoons each of chopped rosemary, thyme, and parsley. Don’t forget the zest and juice of 1 lemon! Season with salt and pepper. Mix until smooth. This blend adds great flavor to the chicken. Start with a whole chicken, about 4-5 lbs. Pat it dry using paper towels. This helps the skin crisp up. Next, gently loosen the skin over the breast and thighs. Be careful not to tear it. Spoon half of the garlic herb butter mixture into the pockets you made. Focus on the breast and thigh areas. Rub the rest of the butter all over the outside of the chicken. This step is key for flavor and moisture. For extra taste, stuff the chicken cavity with quartered onion and lemon. This adds aromatic goodness during roasting. Now your chicken is ready for the oven! Basting keeps the chicken moist and adds flavor. I recommend basting every 30 minutes. Use a spoon or a baster to drizzle the pan juices over the chicken. This method helps keep the skin crispy while locking in juices. The pan juices mix with the herb butter, creating a tasty glaze. To ensure your chicken is cooked, use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The chicken is done when it reaches 165°F (75°C). Look for golden, crispy skin and clear juices. These signs show your chicken is perfectly roasted. Resting is key for juicy chicken. It allows the juices to spread throughout the meat. I suggest resting the chicken for 10 to 15 minutes after roasting. This short wait makes each slice tender and flavorful. Use this time to prepare your sides or set the table. Pro Tips Use Fresh Herbs: Fresh herbs bring vibrant flavors to your dish. If possible, use herbs from your garden or a local market for the best taste. Let the Chicken Rest: Resting the chicken after roasting allows the juices to redistribute, ensuring a moist and flavorful meal. Customize Your Veggies: Feel free to mix and match vegetables based on what you have on hand or your family's preferences for a personalized touch. Baste for Extra Flavor: Basting the chicken halfway through roasting with its juices will enhance the flavor and keep the meat juicy. {{image_4}} You can change the herbs to suit your taste. Try using sage, basil, or dill. Each adds a unique flavor. Mixing fresh herbs with dried ones can also work well. Customize the butter mixture by adding your favorite spices, like paprika or cayenne. These can give your chicken an extra kick. You don’t have to stick with carrots and potatoes. Try adding sweet potatoes, Brussels sprouts, or zucchini. These veggies roast nicely and add color. You can also change the vegetables with the seasons. Use fresh asparagus in spring or butternut squash in fall for a lovely twist. Roasting is great, but you can also grill or slow-cook the chicken. Grilling gives it a smoky flavor. If you slow-cook, the chicken stays juicy and tender. Adjust the cooking time when using different methods. For grilling, cook it for about 1 hour. For slow-cooking, you might need 4-6 hours on low. To store leftover chicken, first let it cool. This helps keep moisture in. Next, take your chicken and cut it into pieces if you prefer. Place it in an airtight container. This keeps the chicken fresh for up to four days in the fridge. You can also wrap it tightly in plastic wrap. Just make sure to remove as much air as you can. For longer storage, freeze the chicken. It can last for up to four months in the freezer. Recommended containers include: - Glass or plastic airtight containers - Heavy-duty freezer bags - Aluminum foil for wrapping When reheating roasted chicken, your goal is to keep it juicy. The best method is to use an oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish. Add a splash of chicken broth or water to keep it moist. Cover the dish with foil. This traps steam and prevents drying out. Heat for about 20-30 minutes or until warmed through. You can also use a microwave. Place the chicken on a microwave-safe plate. Add a few drops of water. Cover it with a damp paper towel. This helps keep moisture in. Heat in short bursts, checking often. Remember, no one likes dry chicken! So, aim to maintain moisture and flavor when reheating. Roasting a whole chicken takes about 20 minutes per pound at 425°F (220°C). For a 4-5 pound chicken, aim for 1 hour and 15 minutes. Always check the internal temperature. It should reach 165°F (75°C) in the thickest part of the meat. This ensures the chicken cooks safely and remains juicy. Yes, you can use frozen chicken, but it must be thawed first. Thaw it in the fridge for 24 hours. You can also use the cold water method. Submerge the chicken in cold water for a few hours. Cooking time will increase if the chicken is still slightly frozen. The texture may also be less tender than fresh chicken. Complement your chicken with sides like: - Roasted carrots - Mashed potatoes - Green beans - Salad These sides balance the rich flavors of the chicken. For quick sides, try making a simple salad or mashed potatoes while the chicken roasts. You can roast vegetables in the same pan for a hearty meal. This blog post shared how to roast a whole chicken with garlic herb butter. We covered the key ingredients, like fresh vegetables and herbs, and the step-by-step process, including preheating the oven and preparing the chicken. Tips on basting, checking doneness, and resting time help ensure your chicken is juicy and flavorful. Don’t forget the variations and how to store leftovers for later. Remember, cooking is fun and rewarding, so get creative! Enjoy your delicious chicken and the smiles it brings to the table.$

Garlic Herb Butter Roasted Chicken

A flavorful roasted chicken infused with garlic and herbs, served with roasted vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine American

Servings 4

Ingredients

1 whole chicken (approximately 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
2 tablespoons fresh parsley, finely chopped
1 zest lemon
1 juice lemon
to taste salt and pepper
1 onion cut into quarters
1 lemon cut into quarters
4 carrots cut into 1-inch chunks
4 medium potatoes, cut into 1-inch chunks
for drizzling olive oil

Instructions

Preheat your oven to 425°F (220°C).
In a medium mixing bowl, combine the softened butter with minced garlic, chopped rosemary, thyme, parsley, lemon zest, and lemon juice. Season with salt and pepper, then mix until smooth.
Pat the whole chicken dry with paper towels. Gently loosen the skin over the breasts and thighs to create pockets.
Spoon half of the garlic herb butter mixture into the pockets under the skin. Rub the remaining butter over the entire outside of the chicken.
Place the quartered onion and lemon into the cavity of the chicken.
In a large roasting pan, add the chunks of carrots and potatoes. Drizzle with olive oil and season with salt and pepper. Toss well and spread evenly around the chicken.
Position the chicken breast-side up in the center of the pan. Roast for about 1 hour and 15 minutes, until the internal temperature reaches 165°F (75°C) and the skin is golden brown. Baste halfway through cooking.
Let the chicken rest for 10-15 minutes before carving.

Notes

Let the chicken rest before carving for juicier meat.

Keyword chicken, garlic, herb butter, roasted