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- Whole chicken (4-5 lbs) - Unsalted butter (1/2 cup) - Fresh herbs: rosemary, thyme, and parsley - Garlic (8 cloves, minced) - Zest of 1 lemon - Salt and pepper to taste - Lemon and onion for stuffing - Carrots (4, cut into chunks) - Potatoes (4, cut into wedges) I love a good roast chicken, and this recipe shines with simple ingredients. The whole chicken weighs about 4 to 5 pounds. This size is perfect for a family meal. Next, you need half a cup of unsalted butter. Softened butter mixes well with flavors. Fresh herbs bring life to this dish. I use rosemary, thyme, and parsley. Each herb adds a unique taste. You also need eight cloves of minced garlic. Garlic gives the chicken a lovely aroma and flavor. For extra zing, zest one lemon. The zest makes the chicken bright and fresh. Salt and pepper help to enhance all the flavors. You can also stuff the chicken with a quartered lemon and onion. This adds moisture and flavor from the inside out. Now, for the vegetables, I like using carrots and potatoes. Cut four carrots into big chunks. Then, cut four potatoes into wedges. These veggies roast nicely and soak up the chicken's juices. Together, these ingredients create a juicy and flavorful feast. - Preheat the oven to 425°F (220°C). - Pat dry the whole chicken. This helps make the skin crispier. - In a bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, salt, and pepper. - Mix well until everything blends together. This butter adds great flavor. - Carefully loosen the skin of the chicken at the neck. - Rub half of the garlic herb butter mixture under the skin. This keeps the meat juicy. - Spread the rest of the butter on the outside of the chicken. - Stuff the chicken's cavity with the quartered lemon and onion. This gives a nice taste. - In a large roasting pan, place the carrots and potatoes around the chicken. - Drizzle olive oil on the veggies and season them with salt and pepper. - Place the chicken on top of the vegetables in the pan. - Roast for 1 hour to 1 hour and 15 minutes. Make sure the internal temperature reaches 165°F (75°C). - Baste the chicken with the pan juices halfway through. This adds moisture. - Once done, remove the chicken from the oven. - Let it rest for about 10-15 minutes before carving. This helps the juices stay in. - Arrange the carved chicken on a platter, surrounded by the roasted vegetables. Enjoy your meal! To make the best herb butter, use fresh herbs. Rosemary, thyme, and parsley work well. If you're out of any, you can use dried herbs. Just use one-third of fresh amounts. Mix the softened butter with minced garlic, chopped herbs, and lemon zest. Use a fork to blend well. Apply the herb butter under the skin of the chicken. This helps the flavor soak in. Spread the rest on the outside. Make sure to cover every inch for a tasty crust. For crispy skin, start with a dry chicken. Pat it dry with paper towels. This helps the skin crisp up nicely. Basting is key! Halfway through cooking, use pan juices to baste the chicken. This adds moisture and flavor. You can also use a brush to apply more herb butter on top. Use a meat thermometer to check for doneness. Insert it into the thickest part of the thigh. Chicken is safe to eat when it reaches 165°F (75°C). If you have a convection oven, reduce the temperature by 25°F (about 15°C). Cook for about 10-15 minutes less than the recipe states. Each oven is different, so keep an eye on your chicken. {{image_2}} You can switch up the herbs for fun flavors. Try using sage for a warm taste. Oregano adds a nice hint of earthiness. You could even mix in some basil for a fresh kick. Each herb brings its own charm to the dish. Experiment with what you love. Just remember, fresh herbs will give you the best flavor. For a bright twist, add more lemon. Use extra lemon zest in the butter mix. You can also squeeze fresh lemon juice over the chicken before roasting. This will give your chicken a zesty kick. The lemon flavor will shine through and balance the richness of the butter. It’s a great way to brighten up the dish. If you want a lighter option, swap butter for olive oil. Olive oil gives a nice, fruity taste. It also keeps the chicken moist while cutting down on fat. Add more veggies to the roasting pan, too. You can try bell peppers, zucchini, or even Brussels sprouts. This adds color and nutrition to your meal. Plus, it makes your dish even more delicious! To store leftover chicken, let it cool first. Place the chicken in an airtight container. You can keep it in the fridge for up to four days. Make sure to cover it well to avoid drying out. If you have extra veggies, store them separately. This keeps their texture fresh. For longer storage, freezing is best. Wrap the chicken tightly in plastic wrap. Then, place it in a freezer bag. This helps prevent freezer burn. You can freeze roasted chicken for up to three months. When ready to eat, thaw it in the fridge overnight for safe defrosting. To reheat chicken, preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Add a splash of chicken broth to keep it moist. Cover it with foil to prevent drying out. Heat for about 20-25 minutes. Check that it’s warm all the way through before serving. Enjoy the juicy, flavorful chicken again! Roasting time depends on the chicken's weight. For a 4-5 lbs chicken, aim for 1 hour to 1 hour and 15 minutes. Always check the internal temperature. It should reach 165°F (75°C) to be safe. A good rule is about 20 minutes per pound. Yes, you can use a frozen chicken, but it needs time to thaw. The best way is to move it to the fridge a day before cooking. If you're short on time, you can use cold water. Submerge the chicken in water for about 2-3 hours. Change the water every 30 minutes to keep it cold. This chicken pairs well with many sides. Here are some great options: - Roasted vegetables like carrots and potatoes - A fresh green salad - Mashed potatoes or creamy polenta - Steamed green beans or broccoli - Rice pilaf or quinoa Check the chicken's internal temperature with a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. If it reads 165°F (75°C), your chicken is done. Another sign is clear juices running from the chicken when you cut into it. The skin should be golden brown and crispy. In this post, I covered how to make a delicious garlic herb butter roasted chicken. We talked about the key ingredients, step-by-step instructions, and some helpful tips. You learned how to achieve crispy skin and flavor variations. Storing leftovers properly keeps your meal fresh. Remember to check the internal temperature for perfect doneness. Now, you can impress family and friends with this simple, tasty dish. Enjoy cooking and experimenting with flavors!

Garlic Herb Butter Roasted Chicken

Savor the delicious flavors of Garlic Herb Butter Roasted Chicken with this easy recipe! Perfect for family dinners, this succulent chicken is infused with garlic and fresh herbs, served alongside roasted veggies for a complete meal. Learn how to make this mouthwatering dish that combines simplicity and gourmet taste. Click through now to explore the full recipe and impress your loved ones with this hearty, flavorful meal!
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Ingredients
  

1 (4-5 lbs) whole chicken, patted dry

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

Zest of 1 lemon

Salt and pepper to taste

1 lemon, quartered

1 onion, quartered

4 carrots, cut into large chunks

4 potatoes, cut into wedges

Instructions
 

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

    Prepare the Herb Butter: In a medium bowl, combine the softened butter, minced garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper. Mix well until all ingredients are incorporated.

      Season the Chicken: Carefully loosen the skin of the chicken, starting at the neck end, and rub about half of the garlic herb butter mixture under the skin. Spread the remaining butter all over the outside of the chicken.

        Stuff the Chicken: Place the quartered lemon and onion inside the cavity of the chicken for additional flavor.

          Arrange Vegetables: In a large roasting pan, arrange the carrots and potatoes around the chicken. Drizzle with a bit of olive oil, and season with salt and pepper.

            Roast the Chicken: Place the chicken on top of the vegetables in the roasting pan. Roast in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with pan juices halfway through the cooking time.

              Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.

                Serve: Arrange the carved chicken on a platter surrounded by roasted vegetables.

                  Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6