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In the world of home-cooked meals, few dishes evoke warmth and comfort like a perfectly roasted chicken. The Savory Herb Butter Roasted Chicken stands out not only for its tantalizing flavors but also for its ease of preparation. This dish is a testament to the idea that good food doesn't necessarily need to be complicated; rather, it can be achieved through the thoughtful selection of quality ingredients and the right cooking techniques. As we delve into this delightful recipe, you will discover how each component plays a crucial role in creating a succulent, flavorful chicken that will undoubtedly be the centerpiece of your dining table.

Savory Herb Butter Roasted Chicken

Create a memorable family dinner with this Savory Herb Butter Roasted Chicken recipe. It's a wonderful blend of fresh herbs, zesty lemon, and tender vegetables that transforms a simple roast into a flavor-packed feast. This dish is easy to prepare, ensuring juicy, succulent chicken with crispy skin. Discover the step-by-step process of crafting the perfect herb butter, seasoning techniques, and roasting tips to impress your loved ones and make any gathering special. Enjoy the warmth and comfort of homemade goodness!
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Ingredients
  

1 whole chicken (about 4 to 5 lbs)

1/2 cup unsalted butter, softened

4 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

1 tablespoon fresh sage, finely chopped

Zest of 1 lemon

2 teaspoons sea salt

1 teaspoon black pepper

Juice of 1 lemon

1 onion, quartered

4 carrots, cut into large chunks

4 potatoes, cut into wedges

Fresh herbs for garnish (optional)

Instructions
 

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

    Prepare the Herb Butter: In a medium bowl, blend the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, sea salt, and black pepper until well mixed.

      Prep the Chicken: Pat the chicken dry with paper towels to ensure crisp skin. Gently loosen the skin on the chicken breast and thighs with your fingers, being careful not to tear it.

        Season the Chicken: Rub half of the herb butter mixture directly under the skin of the chicken, spreading it evenly. Rub the remaining herb butter all over the outside of the chicken, including the legs and wings.

          Add Citrus: Squeeze the juice of one lemon inside the cavity of the chicken. Place the quartered onion inside the cavity for added flavor and moisture.

            Prepare the Vegetables: In a large roasting pan, toss the carrots and potato wedges with a drizzle of olive oil, salt, and pepper. Spread them around the base of the chicken.

              Roasting: Place the chicken, breast side up, 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) when checked at the thickest part of the thigh.

                Resting: Once cooked, remove the chicken from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.

                  Serving: Carve the chicken and serve it with the roasted vegetables. Garnish with fresh herbs if desired.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 30 minutes | 6 servings