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4.8 from 138 votes

Roast Chicken with Herb Butter

Crispy-skinned, juicy, and infused with herb butter, this roast chicken recipe is the perfect all-occasion dinner—Sundays, holidays, or any night that calls for something special.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 618 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Herb Butter
  • 5 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 5 fresh sage leaves
  • 1 shallot, peeled and finely chopped
  • Zest of 1 lemon
  • 1 teaspoon honey
  • 3 tablespoons unsalted butter, at room temperature
For the Chicken
  • 6 shallots, peeled and halved
  • 1 whole head garlic, cleaned, unpeeled, and cut in half horizontally
  • 1 tablespoon olive oil
  • 1 chicken, 4 to 4 ½ pounds (1.8 to 2 kg), cut into 4 or 6 pieces (or 4 bone-in, skin-on chicken breasts)
  • Herb butter (above)
  • 2 teaspoons kosher salt
  • freshly ground black pepper
For the Sauce
  • 2 cups low-sodium chicken broth
  • 1½ tablespoons Dijon mustard
  • 1 tablespoon unsalted butter

Instructions

    Cup of Yum
  1. Preheat oven to 450°F (235°C) and set an oven rack in the middle position.
  2. Make the herb butter: Pull the herbs from the stems and finely chop. Combine the chopped herbs, shallots, lemon zest, honey, and butter in a small bowl and blend well. Set aside.
  3. Place the shallots and garlic in a roasting pan or large oven-safe skillet and toss with the olive oil (it's okay if the garlic breaks apart a bit). Pat the chicken VERY dry with paper towels (this will help the skin to crisp) and place it in the roasting pan. Use a soup spoon to rub the herb butter all over the chicken and under the skin too (if you don't eat the skin, rub a lot of it underneath!). Sprinkle the salt evenly all over the chicken and season with fresh pepper to your liking.
  4. Place the chicken in the oven and roast for 35 to 40 minutes, or until the skin is golden brown. Turn the heat down to 375°F (190°C); continue to roast for 15 to 20 minutes more, or until done. Chicken should be done in less than an hour; do not overcook.
  5. Transfer the chicken and the shallots to a serving platter to rest and cover with foil. Discard the garlic.
  6. Pour off all the fat from the roasting pan, leaving the brown baked-on bits in the bottom. Add the chicken broth and place on the stove over high heat; bring to a boil and whisk in the mustard. Using a whisk or wooden spoon, scrape up and combine the brown bits with the broth and continue to cook until the liquid is reduced by half, 5 to 8 minutes. Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside the chicken. (You can strain the gravy if you'd like, but I never bother.)

Notes

  • Make-Ahead Options:
  • Herb Butter: The herb butter can be made up to 3 days in advance and stored in an airtight container in the fridge. Let it soften at room temperature before using.
  • Prepping the Chicken: You can season and rub the herb butter onto the chicken up to 24 hours ahead. Cover tightly and refrigerate. For the best crispy skin, let the chicken sit uncovered in the fridge for the last few hours to dry out the skin before roasting.
  • Prepping the Shallots & Garlic: These can be peeled and cut a day ahead and stored in an airtight container in the fridge.

Nutrition Information

Calories 618kcal (31%) Carbohydrates 18g (6%) Protein 43g (86%) Fat 42g (65%) Saturated Fat 14g (70%) Cholesterol 175mg (58%) Sodium 850mg (35%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 618

% Daily Value*

Calories 618kcal 31%
Carbohydrates 18g 6%
Protein 43g 86%
Fat 42g 65%
Saturated Fat 14g 70%
Cholesterol 175mg 58%
Sodium 850mg 35%
Fiber 3g 12%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.