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- 1 whole chicken (about 4-5 lbs) - 1/2 cup unsalted butter, softened - 8 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - 1 lemon, halved - Salt and pepper, to taste - 1 onion, quartered - 4-5 carrots, chopped into large pieces - 2-3 potatoes, chopped into chunks - Olive oil, for drizzling You can enhance the flavor of your garlic butter herb roasted chicken by adding: - Fresh sage - Paprika for a smoky taste - Lemon zest for extra brightness - A splash of white wine for depth One serving of garlic butter herb roasted chicken has about: - Calories: 350 - Protein: 35g - Carbohydrates: 15g - Fat: 20g - Fiber: 2g - Sodium: Varies with added salt This dish is not just tasty; it’s also filling. The combination of chicken and vegetables makes it a balanced meal. If you want the full recipe, check the details above. Enjoy this easy and delicious dish! 1. Preheat the oven to 425°F (220°C). This helps the chicken cook evenly. 2. Mix the garlic butter. In a medium bowl, combine 1/2 cup softened butter, 8 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons chopped thyme, 1 tablespoon chopped parsley, salt, and pepper. Stir until smooth. 3. Prepare the chicken. Pat the whole chicken dry with paper towels. Place it in a large roasting pan. 4. Butter under the skin. Gently lift the skin at the breast and thigh areas. Spread half of the garlic butter mixture under the skin. Rub the rest on the outside of the chicken. 5. Stuff the chicken. Squeeze half a lemon inside the cavity. Place the used lemon halves and quartered onion inside. 6. Prepare the vegetables. Toss chopped carrots and potatoes in a bowl with olive oil, salt, and pepper. Arrange them around the chicken in the roasting pan. 7. Roast the chicken. Place the pan in the preheated oven. Roast for about 1 hour and 15 minutes. Check the internal temperature; it should reach 165°F (75°C). 8. Let it rest. Remove the chicken from the oven. Let it rest for 10-15 minutes before carving. This helps keep the juices inside. To check if your chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. The temperature should be 165°F (75°C). If you don’t have a thermometer, pierce the thigh. The juices should run clear, not pink. Enjoy this simple and juicy garlic butter herb roasted chicken with your roasted vegetables. For the full recipe, please refer to the preceding section. To get a tasty roast chicken, start with a good bird. Choose one that is fresh and well-fed. Dry the chicken with paper towels. This helps the skin crisp up nicely. Use a large roasting pan to give it space. Preheat your oven to 425°F. This high heat seals in moisture and gives a golden color. One big mistake is not seasoning enough. Salt and pepper are key for flavor. Don't skip under the skin. This is where the magic happens. Another error is cutting the chicken too soon. Let it rest for 10 to 15 minutes after cooking. This keeps the juices inside. Lastly, avoid overcrowding the pan with veggies. They need space to roast well. Herbs bring the chicken to life. Rosemary, thyme, and parsley work well together. Mince garlic for a strong flavor. You can also try lemon zest for a fresh touch. If you want heat, add crushed red pepper flakes. Mix these into the garlic butter for a great kick. Fresh ingredients make a big difference. For the full recipe, check out the Garlic Butter Herb Roasted Chicken recipe. {{image_2}} You can change the herbs for a new taste. Try using basil or oregano. These herbs add a fresh flavor. You can also mix in some sage for a warm touch. Each herb gives the chicken a unique twist. Experiment with your favorites to find what you like best. If you want a different cooking method, try a slow cooker or Instant Pot. For the slow cooker, prepare the chicken as you would for roasting. Place it in the pot with the veggies. Cook on low for 6-7 hours or high for 4-5 hours. The chicken will be super tender and juicy. With an Instant Pot, season the chicken and add a cup of broth. Cook on high pressure for about 25 minutes. Let the pressure release naturally. You’ll have moist chicken in no time. Both methods save time and give you a tasty meal. You can use many veggies with this chicken. Carrots and potatoes work great, but try adding sweet potatoes or parsnips. They add a nice sweetness. Bell peppers and zucchini also make a colorful dish. Toss them in olive oil and season before roasting. The veggies soak up the chicken's flavor while cooking. This adds more taste to your plate. For the full recipe, check out the Garlic Butter Herb Roasted Chicken section above. After you enjoy your garlic butter herb roasted chicken, store leftovers properly to keep them fresh. Let the chicken cool down first. Place it in an airtight container. You can also wrap it tightly in plastic wrap. Store it in the fridge. It will last for up to three days. If you want to keep it longer, consider freezing it. To freeze your roasted chicken, start by cutting it into pieces. This makes it easier to thaw later. Use freezer bags or airtight containers. Be sure to remove as much air as possible to prevent freezer burn. Label the bags with the date, so you know when you froze them. Frozen chicken stays good for up to four months. When it's time to enjoy your leftovers, reheating is key. The best way is to use the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 20-25 minutes, or until it's warm. You can also use a microwave for quick reheating. Just cover the chicken with a damp paper towel to keep it moist. Heat on medium power for a few minutes, checking often. Enjoy your juicy chicken! To make Garlic Butter Herb Roasted Chicken, you need to follow these steps: 1. Preheat your oven to 425°F (220°C). 2. Mix softened butter, minced garlic, and fresh herbs in a bowl. 3. Pat the chicken dry and place it in a roasting pan. 4. Lift the skin gently and spread half the butter mixture under the skin. 5. Rub the rest of the butter all over the chicken. 6. Squeeze lemon juice inside the chicken and add lemon halves and onion. 7. Toss carrots and potatoes with oil, salt, and pepper. Arrange them around the chicken. 8. Roast for about 1 hour and 15 minutes until done. 9. Let it rest before carving. Enjoy your meal! You can find the detailed instructions in the Full Recipe. The best way to season a whole chicken is to use a mix of salt, pepper, and herbs. Start by rubbing salt and pepper inside the cavity. Then, lift the skin and add your seasoning blend. Use fresh herbs like rosemary, thyme, and parsley. This adds great flavor and helps the chicken stay moist. Yes, you can use dried herbs instead of fresh. Dried herbs are more concentrated, so use less. A good rule is to use one-third of the amount of dried herbs compared to fresh. For example, if a recipe calls for one tablespoon of fresh herbs, use one teaspoon of dried herbs. This keeps the taste strong but balanced. Garlic Butter Herb Roasted Chicken lasts about three to four days in the fridge. Make sure to store it in an airtight container. When you reheat it, ensure it reaches an internal temperature of 165°F (75°C) for safety. Enjoy your leftovers! In this post, I covered the key steps to making Garlic Butter Herb Roasted Chicken. We discussed essential ingredients, cooking tips, and ways to enhance flavor. You learned about storing leftovers and reheating methods too. Remember, roasting chicken is fun and simple. You can try different herbs and spices for new flavors. Use this guide to create a tasty dish any time. Enjoy your cooking!

- Garlic Butter Herb Roasted Chicken

Get ready to make a delicious Garlic Butter Herb Roasted Chicken that's simple and juicy! This easy recipe guides you through every step to create a mouthwatering meal that will impress your family and friends. Discover tips to elevate your flavors and avoid common mistakes. Don't miss out on this tasty idea for dinner; click through to explore the full recipe and start cooking today!
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Ingredients
  

1 whole chicken (about 4-5 lbs)

1/2 cup unsalted butter, softened

8 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 lemon, halved

Salt and pepper, to taste

1 onion, quartered

4-5 carrots, chopped into large pieces

2-3 potatoes, chopped into chunks

Olive oil, for drizzling

Instructions
 

Preheat your oven to 425°F (220°C).

    In a medium bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper until well combined.

      Pat the chicken dry with paper towels and place it in a large roasting pan.

        Gently lift the skin of the chicken at the breast and thigh areas. Spread about half of the garlic herb butter mixture under the skin, and then rub the remaining butter all over the outside of the chicken, ensuring it's evenly coated.

          Squeeze the juice of half a lemon inside the chicken cavity and place the used lemon halves inside the cavity along with the quartered onion.

            In a bowl, toss the chopped carrots and potatoes with a drizzle of olive oil, salt, and pepper. Arrange the vegetables around the chicken in the roasting pan.

              Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced.

                Remove the chicken from the oven and allow it to rest for 10-15 minutes before carving. This will help retain the juices.

                  Serve the roasted chicken with the roasted vegetables, drizzling any pan juices over the top for added flavor.

                    - Prep Time: 15 min | Total Time: 1 hr 30 min | Servings: 6-8