Butter Roast Chicken
Elevate your Sunday dinner game with this irresistibly succulent Butter Roast Chicken, a show-stopping centerpiece that’s as aromatic as it is flavorful. This recipe pairs the tenderness of a perfectly roasted 4-5-pound whole chicken with the rich, herbaceous goodness of a garlic, thyme, rosemary, and lemon butter spread beneath the skin for maximum flavor infusion. Roasted atop a bed of carrots, celery, and onion, and basted with chicken broth for extra juiciness, this dish guarantees golden, crispy skin and moist, tender meat every time. Perfectly seasoned and roasted at 425°F, it’s ready in just over 1.5 hours, making it ideal for family gatherings or holiday feasts. Serve it carved alongside the roasted vegetables and a drizzle of savory pan juices for a meal that’s comforting, elegant, and unforgettable.
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Recipe Information
Ingredients
- 1 4-5 pounds whole chicken
- 0.5 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 1 lemon, zested and halved
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 1 yellow onion, quartered
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from its packaging and pat it dry with paper towels. Ensure the cavity is clear of any giblets.
In a small bowl, mix together the softened butter, minced garlic, chopped thyme, rosemary, parsley, lemon zest, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Gently loosen the skin of the chicken by sliding your fingers under it, being careful not to tear it. Spread about 2/3 of the butter mixture underneath the skin evenly over the breast and thighs. Rub the remaining butter over the outside of the chicken.
Stuff the cavity of the chicken with the halved lemon, and optionally, a few sprigs of thyme or rosemary.
Season the outside of the chicken with the remaining salt and pepper, and drizzle the olive oil over it for extra crispiness.
In a roasting pan, place the carrots, celery, and onion in an even layer. Position the chicken on top of the vegetables, breast-side up.
Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist during cooking.
Roast the chicken in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the breast and 175°F (79°C) at the thigh.
If the skin is browning too quickly, tent the chicken with aluminum foil during the last 20–30 minutes of cooking.
Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This allows the juices to redistribute for a juicier bird.
Serve the chicken with the roasted vegetables and the pan juices drizzled over the top. Enjoy!
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
