Roast Chicken with Herb Butter
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 35 mins
-
Servings
6 servings
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Calories
415 kcal
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Course
Main Course, Dinner
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Cuisine
American
Roast Chicken with Herb Butter
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Roast Chicken slathered with the tastiest herb butter and oven roasted until tender and juicy with crispy golden brown skin. This mouthwatering delicious, easy to make roast chicken recipe is the absolute best!
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Ingredients
- 1 chicken whole, 5-6 pound
- salt to taste
- black pepper to taste
- 2 fresh thyme sprigs
- 2 rosemary fresh sprigs
- 4 garlic cloves
- 1 lemon halved
- 1 onion sliced into thick slices, large
- 4 carrot cut into 2-inch chunks
- 4 celery cut into 2-inch chunks
- butter herb butter
- 6 tablespoons butter softened
- 3 garlic minced, cloves
- 2 teaspoons thyme minced, fresh leaves
- 2 teaspoons rosemary finely chopped, fresh
- 1 tablespoon parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400° degrees Fahrenheit and position a rack in the lower third of the oven.
- Remove the chicken giblets and remove any excess fat. Rinse the chicken inside and out, then pat the outside dry.
- Tuck the wings underneath the breast to prevent the wing tips from burning.
- Season the inside of the chicken cavity with salt and ground black pepper to taste. Stuff the cavity with the thyme, the rosemary, garlic, and lemon halves.
- Make the herb butter by mixing the butter, garlic, thyme, rosemary, and parsley in a mixing bowl. Season with salt and ground black pepper to taste.
- Loosen the skin of the chicken breast and rub some of the herb butter under the skin. Rub the rest of the butter mixture all over the chicken.
- Tie the legs with kitchen string and tuck the wing tips under the body of the chicken.
- Place the onions, carrots and celery in a roasting pan. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for about 1 hour and 40 minutes or until an instant read thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit.
- Check the chicken after the first hour. If the skin is getting overly dark, cover the top of the chicken with aluminum foil.
- Let the chicken rest for 10 minutes before carving. Serve with the vegetables and pan juices.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
10g
(3%)
Protein
25g
(50%)
Fat
31g
(48%)
Saturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
125mg
(42%)
Sodium
241mg
(10%)
Potassium
527mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
7607IU
(152%)
Vitamin C
21mg
(23%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 241mg | 10% |
| Potassium | 527mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 7607IU | 152% |
| Vitamin C | 21mg | 23% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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