Lemon Herb Butter Basted Chicken
Elevate your dinner table with the irresistible flavors of Lemon Herb Butter Basted Chicken—a show-stopping dish that's as easy to make as it is impressive. This recipe features a perfectly roasted whole chicken infused with a luscious blend of melted butter, fresh rosemary, thyme, parsley, and zesty lemon. As it roasts, the chicken is basted in layers of herbaceous, citrusy butter that lock in moisture and create golden, crispy skin. With just 20 minutes of prep and the added depth of a savory chicken broth base, this dish is ideal for Sunday dinners, holiday feasts, or any occasion where comfort meets elegance. Pair with your favorite sides like roasted vegetables or creamy mashed potatoes for a truly unforgettable meal that’s packed with flavor!
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 8 tbsp Unsalted butter
- 2 tbsp Olive oil
- 4 whole Garlic cloves
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 tbsp Fresh parsley
- 2 whole Lemon
- 1 tbsp Salt
- 1 tsp Black pepper
- 1 cup Chicken broth
- 1 tsp Paprika (optional)
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from its packaging and pat it dry with paper towels. Season the cavity generously with half the salt and pepper.
Melt 4 tablespoons of the butter in a small pan over low heat. Stir in the olive oil, minced garlic, juice of 1 lemon, and paprika (if desired). Set aside.
Stuff the chicken cavity with 1 rosemary sprig, 1 thyme sprig, half a lemon (cut into wedges), and 2 garlic cloves. Tie the legs together with kitchen twine.
Place the chicken breast-side up in a roasting pan or oven-safe skillet. Brush the chicken all over with the prepared butter mixture and sprinkle evenly with the remaining salt and pepper. Add the chicken broth to the bottom of the pan to prevent drying.
Transfer the chicken to the oven and roast for 20 minutes.
While the chicken roasts, prepare the remaining butter. Melt the remaining 4 tablespoons and stir in the chopped parsley, juice of 1 lemon, and leaves from the remaining rosemary and thyme sprigs.
Every 10 to 15 minutes, open the oven and baste the chicken generously with the melted herb butter. If the pan starts to dry out, add a bit more chicken broth or water.
Continue roasting for a total of 1 hour to 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast.
Remove the chicken from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat.
Garnish with additional fresh herbs and lemon wedges if desired. Serve warm with your favorite sides!
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 7814 mg | 340% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.8 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1005 mg | 21% | |
*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.
