Description
Learn how to make a delicious Herb Butter Roasted Chicken, the perfect turkey alternative for your next meal. Tender, juicy, and full of flavor awaits!
Ingredients
- 3-4 lb whole chicken (1.4-1.8 kg)
- 1/2 cup unsalted butter, softened (113 g)
- 2 tablespoons olive oil (30 ml)
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary (15 g)
- 1 tablespoon chopped fresh thyme (15 g)
- 1 tablespoon chopped fresh parsley (15 g)
- 1 lemon, zested and quartered
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (1 g)
- 1 onion, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 cup chicken broth (240 ml)
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels.
- In a bowl, combine softened butter, olive oil, minced garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper.
- Rub the herb butter mixture all over the chicken, including under the skin.
- Place the lemon quarters inside the chicken cavity.
- Tie the chicken legs together with kitchen twine.
- Arrange the onion, carrots, and celery in the bottom of a roasting pan.
- Place the chicken on top of the vegetables.
- Pour chicken broth into the roasting pan.
- Roast in the oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Baste the chicken with the pan juices every 20 minutes.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes.
- Carve the chicken and serve with the roasted vegetables.
Notes
- Thoroughly dry the chicken before applying the herb butter for a crispy skin.
- Tie the chicken legs together with kitchen twine for even cooking.
- Baste the chicken with pan juices every 20 minutes to keep it moist and flavorful.
