Lemon Butter Roasted Chicken Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4 servings
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Calories
395 kcal
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Course
Dinner
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Cuisine
North American
Lemon Butter Roasted Chicken Recipe
Description
The Lemon Butter Roasted Chicken Recipe involves preparing a herb butter blending softened butter, lemon zest, garlic, and fresh herbs that is spread both under the chicken's skin and on top to infuse the meat with flavor and moisture during roasting. The chicken is placed over a bed of chopped carrots, shallots, apple slices, and herbs, which cook in the drippings to develop sweetness and contribute aroma.
Roasting at a high temperature of 425°F creates a well-browned exterior with tender, juicy meat inside. Squeezing fresh lemon juice over the bird before roasting adds bright acidity, elevating the herbs’ flavors. The vegetables and apple provide a subtle sweetness and a soft texture that balances the savory chicken.
This roasted chicken dish can be served as a centerpiece for dinner, accompanied by the roasted vegetables from the pan and optionally a simple green salad or bread. The combination is suitable for a comforting meal any time.
Ingredients
- 3 lb chicken whole
- 1 lemon
- 2 medium carrot chopped
- 2 large shallot quartered
- 1 medium apple cored and cut into 8 pieces
- thyme a few stems
- oregano
- rosemary
Lemon Herb Butter
- ¼ cup butter softened
- 2 teaspoons thyme chopped, fresh leaves
- 2 teaspoons oregano chopped, fresh leaves
- 1 teaspoon rosemary chopped
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper
- 2 cloves garlic very finely minced
- lemon zest from 1
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Mix all the lemon herb butter ingredients together in a small bowl. Use the zest from the lemon you'll use with the chicken. (You only need one lemon)
- Cut the lemon in half and remove as many seeds as possible. Place the carrots, shallots, apple, and herbs in the bottom of a baking pan.
- Dry the chicken with paper towels and then spread half the butter under the skin of the breasts. Using your hands, make small pockets between the flesh and the skin near the cavity side of the chicken. Stuff some butter into the pockets then use your hands to push it up over the whole breasts. Try to stuff some more butter under the skin around the legs. Be careful not to break the skin. Use half the butter under the skin and rub the remaining butter over the skin.
- Place the butter-rubbed chicken on top of the veggies in the pan. Squeeze the lemon juice over the top then nestle the lemon halves beside the chicken. Roast the chicken for 45 minutes then turn the oven down to 350 degrees Fahrenheit and roast for another 45 minutes.
- Remove the chicken from the oven and place it on a serving platter. Spoon the veggies out of the pan and place them beside the chicken. Discard the lemon and herbs. Pour the remaining juices into a bowl and serve beside the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 395kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 22g | 44% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 783mg | 33% |
| Potassium | 463mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 5700IU | 114% |
| Vitamin C | 23mg | 26% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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