Description
Savory Herb-Infused Roast Chicken
Ingredients
Scale
- 3 to 4 pounds whole chicken, cleaned and patted dry
- 1/2 cup unsalted butter, softened
- 1 tablespoon minced garlic
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, cut into wedges
- 1 onion, cut into quarters
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the softened butter with minced garlic, rosemary, thyme, salt, and black pepper, stirring until smooth.
- Gently separate the skin from the chicken breast and thighs, then spread half of the herb-infused butter underneath the skin.
- Use the remaining butter to coat the exterior of the chicken.
- Squeeze juice from a few lemon wedges over the chicken, then place the used wedges and quartered onion inside the cavity.
- Transfer the chicken to a roasting pan or baking sheet.
- Roast in the oven for approximately 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Allow the chicken to rest for about 10-15 minutes before carving.
- Optionally, sprinkle with fresh herbs for garnish and serve warm.
Notes
- For an extra crispy finish, consider broiling the chicken for the last 5 minutes of cooking.
- Surround the chicken with vegetables like carrots and potatoes in the roasting pan for a hearty, one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour to 1 hour and 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: varies
- Fat: 25g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies