1 whole chicken (about 4 to 5 pounds)
4 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh herbs (such as rosemary, thyme, and parsley)
2 garlic cloves, minced
Zest of 1 lemon
Salt and freshly ground black pepper
Optional: vegetables like carrots, onions, and potatoes for roasting
Instructions:
Preheat the Oven: Preheat your oven to 425°F (220°C).
Make the Herb Butter: In a small bowl, mix together the softened butter, chopped herbs, minced garlic, lemon zest, salt, and pepper.
Prepare the Chicken: Remove any giblets from the chicken and pat it dry with paper towels.
Season and Butter the Chicken: Loosen the skin from the chicken breast and drumsticks. Spread a generous amount of the herb butter under the skin and on the outside of the chicken. Season the inside of the chicken cavity with salt and pepper.
Add Aromatics (Optional): You can stuff the cavity with additional herbs or a halved lemon if desired.
Tie and Tuck: Tie the legs together with kitchen twine and tuck the wing tips under the body.
Roast the Chicken: Place the chicken in a roasting pan, breast side up. If using vegetables, arrange them around the chicken. Roast for about 1 hour and 15 minutes, or until the juices run clear or a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Rest the Chicken: Allow the chicken to rest for 10-15 minutes before carving. This helps the juices redistribute for a more flavorful and moist chicken.
Serve: Carve the chicken and serve it with the roasted vegetables, if used.
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