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- 1 whole chicken (4-5 lbs), thoroughly patted dry - 1/2 cup unsalted butter, softened to room temperature - 8 cloves garlic, finely minced - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - Zest of 1 lemon (about 1 teaspoon) - Salt and freshly ground black pepper to taste - 1 lemon, quartered - 1 onion, quartered - 4 carrots, peeled and cut into large chunks - 4 potatoes, scrubbed and cut into wedges - Olive oil for drizzling You can add more herbs like sage or oregano. A splash of white wine adds depth too. Try adding garlic cloves whole for a sweeter taste. - Roasting pan to hold the chicken and veggies - Basting brush for glazing the chicken - Meat thermometer to check doneness - Sharp knife for carving - Large mixing bowl for the herb butter First, preheat your oven to 425°F (220°C). This step helps cook the chicken evenly. Take your whole chicken, which should weigh between 4-5 lbs, and pat it dry with paper towels. Dry skin helps it crisp up nicely. Next, loosen the skin gently by sliding your fingers underneath it at the neck end. Be careful not to tear it. This creates space for the garlic herb butter. Now, stuff the cavity of the chicken with the quartered lemon and onion. This adds moisture and flavor as it cooks. In a medium bowl, mix 1/2 cup of softened unsalted butter with 8 minced garlic cloves. Add 2 tablespoons each of chopped rosemary and thyme, and 1 tablespoon of chopped parsley. Then, zest one lemon into the bowl. Add a pinch of salt and black pepper to taste. Use a fork or spatula to blend everything well. This fragrant butter will give your chicken rich flavors. Take half of your garlic herb butter and rub it under the chicken skin, especially on the breast. This ensures the meat stays juicy and flavorful. Use the remaining butter to coat the outside of the chicken. Now, arrange 4 peeled and cut carrots and 4 scrubbed and wedged potatoes in a large roasting pan. Drizzle them with olive oil, and sprinkle with salt and pepper. Place the chicken breast-side up on the vegetables. Roast it for about 1 to 1.25 hours. Check if the thickest part of the breast reaches 165°F (75°C). Halfway through, baste the chicken with its juices for added moisture. Once done, let the chicken rest for 10-15 minutes before carving. This step allows juices to settle for a juicy bite. Then, serve it with the roasted vegetables for a beautiful meal. To get that perfect crispy skin, start with a dry chicken. Pat it dry well with paper towels. Dry skin helps the butter stick and the skin crisp up. When you rub the garlic herb butter under the skin, use enough but not too much. This even coating will help you get that golden, crunchy finish. Using fresh herbs makes a big difference. Rosemary, thyme, and parsley are my top choices. They bring bright and earthy notes. You can also try sage or tarragon for a twist. Each herb adds its own unique taste, so feel free to mix them! The lemon zest gives a nice lift and balances the rich butter. Don’t rush the resting time after roasting. Letting the chicken rest helps the juices stay inside. If you carve too soon, it will dry out. Also, check the chicken's internal temperature. It should reach 165°F (75°C) to be safe. Lastly, avoid overcooking the veggies. They should be tender but not mushy for the best texture. {{image_4}} You can change the herbs in this recipe. If you lack rosemary, use sage or oregano. These herbs bring their own nice flavors. For thyme, you might try marjoram. Parsley can be switched with cilantro for a fresh twist. Feel free to mix and match what you have. This way, you make it your own! Roasting veggies adds flavor to the chicken. Instead of carrots and potatoes, try Brussels sprouts or sweet potatoes. Other great options include bell peppers and zucchini. These veggies roast well and soak up the tasty juices from the chicken. You can also add garlic cloves for extra flavor. Just make sure to cut them to a similar size for even cooking. You can also change how you cook the chicken. If you want a slower method, use a slow cooker. Cook it on low for about six to eight hours. This keeps the chicken tender and juicy. An air fryer is another option. It cooks the chicken fast and gives it a crispy skin. Cook it at 360°F for about 50 minutes. Each method gives you a unique taste and texture! Once your Garlic Herb Butter Roasted Chicken cools, store leftovers in an airtight container. Make sure to cut the chicken into pieces for easier storage. Place the vegetables in a separate container. This keeps them fresh and prevents sogginess. Store the chicken in the fridge for up to four days. To reheat, preheat your oven to 350°F (175°C). Place the chicken pieces on a baking sheet. Cover them with foil to keep them moist. Heat for about 20 to 25 minutes, or until warmed through. You can also use a microwave. Just heat for one to two minutes, checking to avoid overcooking. If you want to save some for later, freeze the chicken and veggies. Wrap the pieces tightly in plastic wrap, then place them in a freezer bag. Label the bag with the date. You can freeze leftovers for up to three months. To thaw, place the chicken in the fridge overnight before reheating. Roasting a chicken takes about 1 hour to 1 hour and 15 minutes. The time can vary based on the chicken size and oven heat. Always check the internal temperature to be safe. I do not recommend using frozen chicken. It will not cook evenly and can lead to unsafe food temperatures. Always thaw the chicken first. The internal temperature of the chicken should reach 165°F (75°C). This ensures the meat is safe to eat and fully cooked. Use a meat thermometer for the best results. You now know how to make a tasty garlic herb butter roasted chicken. We covered the main ingredients and some extra ones to boost flavor. I shared easy steps to prepare, make, and roast your chicken. You can achieve a crispy skin with my tips and avoid common errors. We discussed tasty variations and how to store leftovers properly. Enjoy cooking this dish! You’ll impress yourself and others with the results. Happy roasting!

Garlic Herb Butter Roasted Chicken

Discover the mouthwatering flavor of Garlic Herb Butter Roasted Chicken with this easy recipe! This tender and juicy dish comes together with aromatic garlic and fresh herbs, making it perfect for any occasion. Learn how to achieve a golden crust while infusing delicious moisture from lemon and onion. Ready in just 1.5 hours, this meal is sure to impress. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

1 whole chicken (4-5 lbs), thoroughly patted dry

1/2 cup unsalted butter, softened to room temperature

8 cloves garlic, finely minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

Zest of 1 lemon (about 1 teaspoon)

Salt and freshly ground black pepper to taste

1 lemon, quartered

1 onion, quartered

4 carrots, peeled and cut into large chunks

4 potatoes, scrubbed and cut into wedges

Olive oil for drizzling

Instructions
 

Preheat Oven: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the right temperature while you prepare the chicken.

    Prepare the Herb Butter: In a medium-sized mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, and a pinch of salt and pepper. Use a fork or spatula to mix everything thoroughly until combined, creating a fragrant herb butter.

      Season the Chicken: Carefully loosen the skin of the chicken by gently sliding your fingers underneath it, starting at the neck end. Take about half of the garlic herb butter mixture and rub it evenly beneath the skin, focusing especially on the breast area for maximum flavor. Use the remaining butter to coat the entire exterior of the chicken, ensuring a rich, golden crust will form during roasting.

        Stuff the Chicken: Stuff the cavity of the chicken with the quartered lemon and onion. This will infuse moisture and aromatic flavor into the meat as it cooks.

          Arrange Vegetables: In a large roasting pan, create a bed with the carrot chunks and potato wedges around the perimeter of the pan. Drizzle them lightly with olive oil and season with salt and pepper for added taste.

            Roast the Chicken: Place the chicken breast-side up on top of the arranged vegetables in the roasting pan. Roast in the preheated oven for approximately 1 hour to 1 hour and 15 minutes, or until the internal temperature of the thickest part of the breast reaches 165°F (75°C). About halfway through roasting, baste the chicken with the pan juices to keep it moist and enhance its flavor.

              Rest and Serve: Once cooked, remove the chicken from the oven and allow it to rest on a cutting board for about 10-15 minutes before carving. This resting period is crucial for allowing the juices to redistribute throughout the meat, ensuring every bite is succulent.

                Serve: After resting, carve the chicken into desired pieces and arrange them on a large serving platter, beautifully surrounded by the roasted vegetables for a stunning presentation.

                  Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6

                    - Presentation Tips: Garnish the platter with fresh herb sprigs or lemon slices for an elegant touch. Serve with your favorite dipping sauce or gravy on the side to complement the rich flavors of the roast.