Lemon Herb Butter Roasted Chicken

There’s something undeniably comforting about a beautifully roasted chicken. The aroma wafting through the kitchen, the crispy golden skin, and the tender, juicy meat create an experience that feels like a warm hug. The Lemon Herb Butter Roasted Chicken is a dish that perfectly encapsulates this experience, combining the bright flavors of citrus and fresh herbs with the rich depth of butter. This recipe not only elevates the humble roast chicken but also introduces a delightful complexity that makes it suitable for both special occasions and casual weeknight dinners.

Discover the ultimate comfort food with our Lemon Herb Butter Roasted Chicken recipe. This dish combines juicy chicken with fresh herbs and zesty lemon, all enveloped in rich butter for a flavor that's hard to resist. Perfect for family dinners or special occasions, it's easy to prepare and visually stunning. Accompanied by caramelized onions, carrots, and potatoes, this one-pan meal is not only delicious but also makes cleanup a breeze. Impress your loved ones with this heartwarming dish!

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Ingredients

1 whole chicken (about 4-5 lbs)

1/2 cup unsalted butter, softened

2 lemons (1 for juice, 1 for wedges)

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper, to taste

1 large onion, quartered

4 carrots, cut into large pieces

4 potatoes, cut into wedges

Olive oil, for drizzling

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Make the Herb Butter: In a small bowl, mix the softened butter, minced garlic, lemon juice, chopped rosemary, thyme, and parsley. Season the mixture with salt and pepper.

Prepare the Chicken: Pat the chicken dry with paper towels. Carefully loosen the skin on the breast and thighs using your fingers or a small spoon. Be gentle to avoid tearing it.

Apply Herb Butter: Take half of the herb butter mixture and spread it under the skin, evenly coating the chicken breast and thighs. Rub the remaining butter over the skin. Ensure the entire chicken is well coated for maximum flavor.

Season Well: Sprinkle salt and pepper generously over the outside of the chicken. Stuff the cavity with the lemon wedges and a few sprigs of rosemary and thyme.

Prepare the Vegetables: In a large roasting pan, arrange the quartered onions, carrots, and potato wedges. Drizzle with olive oil and season with salt and pepper. Toss to combine.

Roast the Chicken: Place the chicken on top of the vegetables in the roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Baste the chicken with the pan juices halfway through cooking for extra flavor.

Rest Before Carving: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a juicier chicken.

Serve: Carve the chicken and serve it alongside the roasted vegetables. Drizzle any remaining herb butter or pan juices over the top for added flavor. Enjoy your zesty and aromatic feast!

Prep Time, Total Time, Servings: 15 mins | 1 hr 30 mins | 4-6 servings