Go Back
- 1 whole chicken (3-4 lbs) - 1/2 cup unsalted butter, softened - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - Zest of 1 lemon - Salt and pepper to taste - 1 lemon, sliced - 1 onion, quartered - 2 cups chicken broth To make a great herb butter roasted chicken, you need a few key items. The whole chicken is the star. I recommend a 3 to 4-pound bird for the best results. The herb butter gives flavor and moisture. Use unsalted butter to control the saltiness. Fresh herbs like rosemary, thyme, and parsley add depth. Don’t forget garlic for a punch of flavor. Lemon zest brightens the dish, while salt and pepper boost everything. Finally, onion and lemon slices give extra taste when cooked inside the chicken. - Fresh vegetables (carrots, potatoes) for roasting - Additional herbs for more flavor You can add carrots or potatoes to the roasting pan. They soak up the chicken juices and add a side dish. Extra herbs can also enhance the flavor if you want to get creative. - Roasting pan - Mixing bowl - Meat thermometer - Paper towels - Basting brush Using the right tools helps make cooking easier. A roasting pan holds the chicken and collects juices. A mixing bowl is needed for making the herb butter. A meat thermometer checks if the chicken is fully cooked. Paper towels help dry the chicken, and a basting brush is great for spreading butter. With these tools, you can create a perfect herb butter roasted chicken. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step is key. A hot oven cooks the chicken evenly and helps it brown well. Grab a bowl and mix the softened butter with minced garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper. Use a fork to blend everything until it's smooth. This herb butter adds taste and moisture to the chicken. Take your whole chicken (3-4 lbs) and pat it dry with paper towels. This helps the skin become crispy. Now, carefully loosen the skin at the breast and thighs with your fingers. Make small pockets for the herb butter. Spread the herb butter under the skin evenly. Use your fingers to rub any extra butter all over the outside of the chicken. Next, place lemon slices and quartered onion inside the chicken's cavity. This adds even more flavor during cooking. The lemon gives a zesty taste, while the onion adds sweetness. Put the chicken in a roasting pan. Pour chicken broth around the chicken, not over it. This keeps the chicken moist. Roast it in the oven for about 1 hour and 15 minutes. Check the internal temperature. It should reach 165°F (74°C). Baste the chicken with pan juices halfway through cooking for extra flavor. Once your chicken is done, take it out of the oven. Let it rest for 10-15 minutes. This allows the juices to settle. After it rests, carve the chicken into pieces. Serve it on a large platter, garnished with fresh herbs and roasted lemon slices. Enjoy your flavorful and simple meal! To get that crispy skin, start with a dry chicken. Pat it well with paper towels. This step helps the skin crisp up in the oven. Next, spread the herb butter all over the chicken. Make sure to rub some under the skin too. This adds flavor and helps it brown nicely. Roast the chicken at a high heat, around 375°F (190°C). Basting halfway through with pan juices also helps. It gives the skin a golden color and a tasty crunch. For a juicy chicken, keep the skin on while cooking. The skin locks in moisture. Always check the internal temperature with a meat thermometer. Aim for 165°F (74°C) at the thickest part of the meat. Let the chicken rest for 10-15 minutes after roasting. This step allows the juices to settle. If you cut it too soon, the juices will run out, and the meat will dry. Seasoning is key for flavor. Use fresh herbs like rosemary, thyme, and parsley. They give the chicken a bright flavor. Don't forget to add salt and pepper. They enhance the taste of the chicken. Lemon zest also adds a nice touch. It brings a fresh brightness to the dish. Feel free to add your favorite spices or herbs to the butter mix for even more flavor! Pro Tips Make It Ahead: Prepare the herb butter a day in advance and let it chill in the refrigerator. This allows the flavors to meld beautifully. Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the chicken thigh to ensure it reaches the safe cooking temperature of 165°F (74°C). Resting Time: Allow the chicken to rest after roasting. This helps the juices redistribute, resulting in a juicier and more flavorful chicken. Experiment with Herbs: Feel free to mix and match different herbs like sage or oregano to customize the flavor of your herb butter according to your preference. {{image_2}} You can change the flavor of your chicken by using different herbs. Try basil, oregano, or dill. Each brings a unique taste. If you love spicy food, add some crushed red pepper. For a fresh twist, use mint or cilantro. Mix and match to find your favorite blend. You can roast the chicken in the oven, but there are more ways. Try grilling it for a smoky flavor. Just make sure to marinate it in the herb butter before grilling. A slow cooker is another great option. It keeps the chicken moist and tender. Cook it on low for about 6-8 hours. You’ll get juicy meat with little effort. Using flavored butters can change the dish easily. Try garlic butter or lemon butter for a bright taste. You can also substitute the chicken for a turkey or Cornish hen. They work well with the same herb butter. If you want a lighter version, use olive oil instead of butter. It adds flavor without the extra fat. After dinner, let the chicken cool down. Place any leftovers in an airtight container. Keep it in the fridge. It will stay fresh for about three days. For best taste, eat it sooner. To reheat, preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. Check the center; it should be hot. You can also use a microwave for quick reheating. Just heat in short bursts to avoid drying it out. If you want to save some for later, freezing is a great option. Cut the chicken into pieces for easier storage. Wrap each piece in plastic wrap, then place them in a freezer bag. Remove as much air as possible. This will prevent freezer burn. The chicken can stay frozen for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. You should roast a 4 lb chicken for about 1 hour and 15 minutes. The chicken is done when the internal temperature reaches 165°F (74°C). This ensures the meat is safe to eat and juicy. Yes, you can use dried herbs instead of fresh ones. Use about one-third of the amount since dried herbs are stronger. For example, use 1 teaspoon of dried thyme instead of 1 tablespoon of fresh thyme. Roasted chicken goes well with many side dishes. Here are some tasty options: - Roasted vegetables - Mashed potatoes - Green beans - Salad - Rice pilaf These sides balance the rich flavors of the chicken. Herb butter can be a bit healthier than regular butter. It has fresh herbs that add flavor and nutrients. However, both types of butter are still high in fat, so use them in moderation. You can make herb butter ahead of time. Just mix the ingredients and store it in the fridge for up to a week. You can also freeze it for up to three months. This way, you have it ready when you want to make roasted chicken. You learned how to make a tasty herb butter roasted chicken. We covered key ingredients, step-by-step instructions, and essential tools. I shared tips for crispy skin and juicy meat. You can try different herbs and cooking methods for variety. Storing the leftovers is easy, and reheating them keeps the flavor. Enjoying this dish can bring smiles to your table. With practice, you will impress family and friends with your skills. Keep exploring new recipes and variations. Happy cooking!

Herb Butter Roasted Chicken

A flavorful roasted chicken infused with herb butter and aromatic 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 4

Ingredients
  

  • 1 whole chicken (3-4 lbs)
  • 0.5 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 zest of lemon
  • to taste salt and pepper
  • 1 whole lemon, sliced
  • 1 whole onion, quartered
  • 2 cups chicken broth

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a bowl, mix together the softened butter, minced garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper until well combined.
  • Pat the chicken dry with paper towels, then carefully loosen the skin at the breast and thighs with your fingers, creating pockets.
  • Spread the herb butter under the skin of the chicken, using your fingers to ensure an even layer. Rub any excess butter all over the skin of the chicken.
  • Place lemon slices and quartered onion inside the cavity of the chicken for added flavor.
  • Place the chicken in a roasting pan and pour the chicken broth around it (not over the chicken) to keep it moist while roasting.
  • Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking.
  • Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Notes

Serve the roasted chicken on a large platter, garnished with fresh herbs and the roasted lemon slices for a pop of color. Drizzle some of the pan juices over the chicken for added flavor.
Keyword chicken, dinner, herb butter, roasted