Go Back
Roast Chicken with Herb Butter

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
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.