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Herb Butter Roasted Chicken Recipe
Ash Tyrrell

Herb Butter Roasted Chicken Recipe

I still remember the first time I pulled a golden, herb-crusted chicken out of my oven and thought, "why did I ever wait this long to make this?" I've made this herb butter roasted chicken more times than I can count now, and every single time the skin turns crisp and golden while the meat underneath stays ridiculously juicy
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken 4-5.5 lbs – choose a fresh, not frozen, bird for the best texture and even roasting
  • 1 large yellow onion sliced – forms the flavorful base of the pan sauce
  • 3-4 medium carrots quartered – adds natural sweetness to the pan drippings
  • 2 celery stalks quartered – optional, but boosts the depth of the drippings
  • 1 sprig fresh rosemary for stuffing – infuses the cavity with earthy aroma as it roasts
  • 1 sprig fresh sage for stuffing – pairs with rosemary for a classic savory backbone
  • 1/2 lemon quartered – brightens the flavor of the meat from the inside out
  • 1 garlic head halved – roasts soft and sweet, perfect for mashing into the sauce later
  • 1 1/4 teaspoon salt – seasons the meat all the way through don't skimp here
  • 1/2 teaspoon black pepper – freshly cracked gives the best punch of flavor
  • 1 tablespoon fresh sage chopped (for butter) – use fresh, not dried, for the brightest taste
  • 1 tablespoon fresh rosemary chopped (for butter) – chop it fine so it spreads evenly under the skin
  • 1 tablespoon olive oil – helps the butter mixture spread smoothly and crisps the skin
  • 3 tablespoons salted butter melted – the compound butter base that makes the skin golden and flavorful

Method
 

  1. Start by setting your oven to 425°F so it's fully heated by the time the chicken goes in. A hot oven from the very beginning is what gives the skin that deep golden color. While it heats up, this is the perfect time to prep your other ingredients so everything moves quickly once the chicken is seasoned.
  2. In a small bowl, stir together the melted butter, olive oil, salt, pepper, and chopped rosemary and sage. This compound butter for chicken is what makes the whole dish sing, so make sure the herbs are evenly distributed throughout. I like to mix it right before I'm ready to use it so the butter stays soft and spreadable.
  3. Cut your carrots and celery into quarters and slice the onion into thick rounds. These go directly into the bottom of the roasting pan and act as a natural rack for the chicken. As the bird roasts, its juices drip down and caramelize the vegetables, building the base for an incredible pan sauce.
  4. Pat the chicken completely dry with paper towels, inside and out. A dry surface is the real secret to crispy skin. Remove any innards from the cavity, then stuff it with the quartered lemon, halved garlic head, and the reserved sprigs of rosemary and sage.
  5. Gently slide your fingers between the skin and the breast meat to loosen it, being careful not to tear it. Spoon about half of the herb butter mixture directly underneath the skin, massaging it around so it coats the meat evenly. This is the step that really separates a good roast chicken from a great one.
  6. Spread the remaining herb butter all over the outside of the chicken, making sure to cover the legs, wings, and back. This butter herb chicken marinade step is what creates that irresistible golden crust once it hits the oven's heat.
  7. Using cooking twine, tie the legs together with a firm figure-eight knot so they stay close to the body. Then pull the wing tips up and tuck them under the top of the chicken. Trussing keeps the chicken cooking evenly and prevents thin parts like the wings from burning.
  8. Place the chicken on top of the vegetables in the roasting pan and roast for about 1 hour 15 minutes, or slightly longer for a larger bird. Check the internal temperature in the thickest part of the thigh and breast to confirm it's fully cooked before removing it from the oven.
  9. Lift the chicken by the legs so the juices drain back into the pan, then transfer it to a cutting board and tent it loosely with foil. Let it rest for 20 minutes before carving. This resting period locks the juices back into the meat so every slice stays tender.

Notes

  • I always pat the chicken bone-dry before seasoning it, since any moisture on the skin blocks that deep golden crisp I'm after.
  • I use salted butter instead of unsalted because it browns beautifully and adds a little extra seasoning I don't have to think about.
  • I never skip loosening the skin carefully with my fingers first, since rushing this step is how I've torn the skin in the past.
  • I like basting the chicken with the pan juices in the last 20 minutes of cooking for an even shinier, juicier finish.
  • I always save the bones afterward to make a quick homemade stock, so nothing goes to waste.