The Roast Chicken with Herb Butter is a timeless comfort food that transforms a simple whole chicken into a golden, crispy-skinned masterpiece with incredibly juicy and flavorful meat. This recipe features a rich herb butter mixture that’s carefully tucked under the skin and massaged throughout the bird, infusing every bite with aromatic herbs like rosemary, thyme, and sage. The result is a beautifully bronzed chicken with crackling skin and tender, succulent meat that falls off the bone, accompanied by the most incredible pan drippings that can be turned into gravy.
This recipe serves 4-6 people and takes about 20 minutes to prepare, plus 1 hour and 15 minutes of roasting time. The combination of proper seasoning, herb butter, and careful roasting technique creates a restaurant-quality chicken that’s perfect for family dinners, special occasions, or any time you want to fill your home with the irresistible aroma of roasting chicken.
Ingredients You’ll Need
For this Roast Chicken with Herb Butter recipe, gather these essential ingredients:
For the herb butter:
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, chopped
- 1 teaspoon lemon zest
- Salt and black pepper to taste
For the chicken:
- 1 whole chicken (3-4 pounds)
- 2 tablespoons olive oil
- 1 large lemon, quartered
- 1 medium onion, quartered
- 4 garlic cloves, smashed
- Salt and black pepper
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
Preparing the Herb Butter
Start by making the herb butter, which is the key to this recipe’s incredible flavor. In a medium bowl, combine the softened butter with minced garlic, chopped rosemary, thyme, sage, and lemon zest. Mix thoroughly until all herbs are evenly distributed throughout the butter.
Season the herb butter generously with salt and pepper, then mix again. The butter should be fragrant and have a beautiful green color from the fresh herbs. Set aside at room temperature while you prepare the chicken.
Preparing the Chicken
Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the entire chicken completely dry with paper towels, including the cavity. This step is crucial for achieving crispy skin.
Season the cavity generously with salt and pepper, then stuff it with the lemon quarters, onion quarters, and smashed garlic cloves. These aromatics will infuse the chicken with flavor from the inside out.
Applying the Herb Butter
Gently loosen the skin over the breast and thighs by carefully sliding your fingers between the skin and meat, being careful not to tear the skin. This creates pockets where the herb butter can be spread directly onto the meat.
Spread about two-thirds of the herb butter under the skin, massaging it evenly over the breast and thigh meat. Rub the remaining herb butter all over the outside of the chicken, covering every surface.
Seasoning and Trussing
Season the entire outside of the chicken generously with salt and pepper, then drizzle with olive oil. Rub the oil all over to create an even coating that will help achieve golden, crispy skin.
Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body. This helps the chicken cook evenly and maintains a beautiful shape during roasting.
Setting Up for Roasting
Preheat your oven to 425°F (220°C). Arrange the carrot and celery chunks in the bottom of a roasting pan or large oven-safe skillet. These vegetables will create a natural roasting rack and add flavor to the pan drippings.
Place the prepared chicken breast-side up on top of the vegetables. The chicken should sit elevated slightly off the bottom of the pan, allowing air to circulate underneath for even cooking.
Roasting Process
Roast the chicken for 60-75 minutes, depending on size, until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. The skin should be deep golden brown and crispy.
Baste the chicken every 20 minutes with the pan drippings, which will be infused with herb butter and chicken juices. This helps maintain moisture and builds beautiful color on the skin.
Resting and Carving
Once the chicken reaches the proper internal temperature, remove it from the oven and tent loosely with foil. Let it rest for 15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.
During the resting time, strain the pan drippings through a fine-mesh sieve to remove any solids. These flavorful drippings can be used to make gravy or simply served alongside the chicken.
Serving Your Roast Chicken
Carve the chicken by first removing the legs and thighs, then slicing the breast meat against the grain. Arrange the pieces on a serving platter, making sure to include both white and dark meat for each person.
Drizzle some of the strained pan drippings over the carved chicken and serve immediately. The herb butter will have created incredibly flavorful, juicy meat with a gorgeous golden, crispy skin that crackles when you cut into it.
Storage and Leftover Tips
Leftover roast chicken will keep in the refrigerator for up to 3 days and makes excellent sandwiches, salads, or soup. The bones can be used to make a rich chicken stock, and any remaining herb butter can be stored in the freezer for up to 3 months.
For best results, remove the meat from the bones before storing, as this helps prevent the meat from drying out and makes it easier to use in other recipes.
