Roast Chicken with Herb Butter

There’s something magical about the aroma of Roast Chicken with Herb Butter wafting through the house. I remember the first time I attempted this dish; the anticipation was palpable. My friends had gathered around the dinner table, and their eyes lit up as the roast came out of the oven, golden brown and glistening. The warmth of family and friends, combined with the comforting smell of roasted chicken, instantly transformed the room. I love how this recipe brings everyone together, creating a moment where laughter and stories are shared over a beautifully cooked meal. It’s not just about the food; it’s about the connections we build and the memories we create. Each bite of that succulent chicken, infused with fragrant herbs, reminds me why I fell in love with cooking in the first place. Now, it’s your turn to experience the joy of crafting a perfect roast chicken!

Ingredients Overview for Roast Chicken with Herb Butter

When it comes to the ingredients for Roast Chicken with Herb Butter, each component plays an essential role. The fresh herbs add brightness, while the chicken provides a hearty base. The butter is key in creating a rich flavor that binds everything together, resulting in a dish that’s satisfying and nourishing. Here are the key players:

• 5 sprigs fresh thyme: Adds a fragrant, earthy flavor to the chicken.
• 1 sprig fresh rosemary: Infuses the dish with its woody aroma.
• 5 fresh sage leaves: Introduces a savory element that complements the chicken.
• 1 shallot, peeled and finely chopped: Provides a subtle sweetness and depth of flavor.
• Zest of 1 lemon: Brightens up the dish with a hint of citrus.
• 1 teaspoon honey: Balances the savory elements with a touch of sweetness.
• 3 tablespoons unsalted butter, at room temperature: Essential for the herb butter mixture.
• 6 shallots, peeled and halved: Adds sweetness and becomes caramelized during roasting.
• 1 whole head garlic, cleaned, unpeeled, and cut in half horizontally: Roasted garlic adds a rich, mellow flavor.
• 1 tablespoon olive oil: Helps in roasting the shallots and garlic.
• 1 chicken, 4 to 4 ½ pounds: The star of the show!
• Herb butter (above): The secret to juicy and flavorful chicken.
• 2 teaspoons kosher salt: Essential for seasoning the chicken.
• Freshly ground black pepper: Adds a hint of heat and depth.
• 2 cups low-sodium chicken broth: Used to make a delicious sauce.
• 1½ tablespoons Dijon mustard: Adds a tangy flavor to the sauce.
• 1 tablespoon unsalted butter: For enriching the sauce.

Step by Step Guide for Roast Chicken with Herb Butter

Cooking Roast Chicken with Herb Butter is a rewarding experience. You’ll enjoy the aroma filling your kitchen as you prepare this dish. The steps are simple yet fulfilling, breaking down the process into easy-to-follow instructions that ensure success. Let’s get started!

1. Preheat your oven to 450°F (235°C) and place an oven rack in the middle position. This high temperature is perfect for achieving crispy skin.
2. Make the herb butter: Pull the herbs from their stems and finely chop them. In a small bowl, combine the chopped herbs, shallots, lemon zest, honey, and butter. Mix well until fully blended and set aside.
3. In a roasting pan or large oven-safe skillet, place the halved shallots and garlic. Drizzle with olive oil and toss them around; it’s fine if the garlic breaks apart a little.
4. Pat your chicken VERY dry using paper towels; this helps achieve that desired crispiness. Place the chicken in the roasting pan atop the shallots and garlic.
5. Using a soup spoon, rub the herb butter generously all over the surface of the chicken and under the skin. It’s crucial to get it in every nook and cranny for maximum flavor.
6. Evenly sprinkle kosher salt over the chicken, and season with fresh black pepper according to your taste.
7. Roast the chicken in the preheated oven for about 35 to 40 minutes, or until the skin is beautifully golden brown. Keep an eye on it, as every oven is different!
8. Once the skin is golden, reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 15 to 20 minutes. The chicken should be cooked through without being overdone; aim for an internal temperature of 165°F (74°C).
9. When done, carefully transfer the chicken and shallots to a serving platter. Cover them with foil to keep warm while you prepare the sauce.
10. Pour off excess fat from the roasting pan, leaving the delicious brown bits at the bottom. Add the chicken broth to the pan and place it on the stove over high heat. Bring to a boil while whisking in the Dijon mustard.
11. Scrape up the brown bits while whisking and cook until the liquid reduces by half, about 5 to 8 minutes. Turn off the heat and stir in the remaining butter, creating a rich sauce.
12. Serve the sauce in a gravy boat alongside your roast chicken and enjoy a fantastic meal!

Tips for Success

Here are some tips to ensure your Roast Chicken with Herb Butter turns out perfect every time:

• Storage: Leftover chicken should be stored in an airtight container in the fridge. It stays fresh for up to three days.
• Freezing: You can freeze the cooked chicken for up to three months. Make sure it’s tightly wrapped to avoid freezer burn.
• Pairing: This roast chicken pairs beautifully with roasted vegetables or a fresh salad for a light side.
• Serving Size: When serving, remember that a typical serving size of chicken is about four ounces.
• Reheating: Reheat gently in the oven to keep the chicken moist rather than microwaving.

How to Serve Roast Chicken with Herb Butter

Serving Roast Chicken with Herb Butter is all about showcasing the dish to make it as appealing as it is delicious. Here are some ideas:

• Family Dinner: Serve the chicken whole at the center of your dining table for a family-style gathering.
• With Sides: Complement with seasonal roasted vegetables like carrots and Brussels sprouts.
• Side Salad: A simple green salad with a light vinaigrette makes a refreshing side.
• Occasions: Perfect for Sunday dinner or gatherings during the fall season.
• Leftovers: Use any leftover chicken in sandwiches, salads, or pasta dishes for quick meals.
• Storing the Sauce: Keep any leftover sauce in the fridge for drizzling over other meals like veggies or grains.

FAQ

Conclusion

Roast Chicken with Herb Butter is a dish that brings warmth, flavor, and togetherness to any table. With its crispy skin and juicy meat, it’s sure to become a favorite in your home. Try making it for your next family dinner or special occasion, and watch as it leaves everyone asking for seconds!

Roast Chicken with Herb Butter

The ultimate comfort food, Roast Chicken with Herb Butter is crispy on the outside and juicy on the inside, making it perfect for easy weeknight dinners or special occasions. With its aromatic herb blend and rich butter sauce, it's bound to satisfy your cravings. Give this easy recipe a try tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 5 sprigs Fresh thyme
• 1 sprig Fresh rosemary
• 5 Fresh sage leaves
• 1 Shallot, peeled and finely chopped
• 1 Zest of lemon
• 1 teaspoon Honey
• 3 tablespoons Unsalted butter, at room temperature
• 6 Shallots, peeled and halved
• 1 Whole head garlic, cleaned, unpeeled, and cut in half horizontally
• 1 tablespoon Olive oil
• 1 whole, 4 to 4.5 pounds Chicken
• above Herb butter
• 2 teaspoons Kosher salt
• Freshly ground black pepper
• 2 cups Low-sodium chicken broth
• 1.5 tablespoons Dijon mustard
• 1 tablespoon Unsalted butter

Equipment

• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Blender
• Large Pot
• Whisk
• Peeler
• Chef's Knife
• Wooden Spoon

Method

 

1. Preheat your oven to 450°F (235°C) and place an oven rack in the middle position. This high temperature is perfect for achieving crispy skin.
2. Make the herb butter: Pull the herbs from their stems and finely chop them. In a small bowl, combine the chopped herbs, shallots, lemon zest, honey, and butter. Mix well until fully blended and set aside.
3. In a roasting pan or large oven-safe skillet, place the halved shallots and garlic. Drizzle with olive oil and toss them around; it’s fine if the garlic breaks apart a little.
4. Pat your chicken VERY dry using paper towels; this helps achieve that desired crispiness. Place the chicken in the roasting pan atop the shallots and garlic.
5. Using a soup spoon, rub the herb butter generously all over the surface of the chicken and under the skin. It’s crucial to get it in every nook and cranny for maximum flavor.
6. Evenly sprinkle kosher salt over the chicken, and season with fresh black pepper according to your taste.
7. Roast the chicken in the preheated oven for about 35 to 40 minutes, or until the skin is beautifully golden brown. Keep an eye on it, as every oven is different!
8. Once the skin is golden, reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 15 to 20 minutes. The chicken should be cooked through without being overdone; aim for an internal temperature of 165°F (74°C).
9. When done, carefully transfer the chicken and shallots to a serving platter. Cover them with foil to keep warm while you prepare the sauce.
10. Pour off excess fat from the roasting pan, leaving the delicious brown bits at the bottom. Add the chicken broth to the pan and place it on the stove over high heat. Bring to a boil while whisking in the Dijon mustard.
11. Scrape up the brown bits while whisking and cook until the liquid reduces by half, about 5 to 8 minutes. Turn off the heat and stir in the remaining butter, creating a rich sauce.
12. Serve the sauce in a gravy boat alongside your roast chicken and enjoy a fantastic meal!

Notes

• Tip 1: The herb butter can be made up to 3 days in advance and stored in an airtight container in the fridge. Let it soften at room temperature before using.
• Tip 2: You can season and rub the herb butter onto the chicken up to 24 hours ahead. Cover tightly and refrigerate. For the best crispy skin, let the chicken sit uncovered in the fridge for the last few hours to dry out the skin before roasting.
• Tip 3: These can be peeled and cut a day ahead and stored in an airtight container in the fridge.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.