Makeover Butter Roasted Chicken
Elevate your weeknight dinner with this Makeover Butter Roasted Chicken, a flavorful twist on a classic family favorite. This recipe delivers a perfectly juicy, golden-brown roast chicken infused with a rich blend of unsalted butter, olive oil, garlic, and aromatic herbs like rosemary and thyme. The crispy skin is seasoned to perfection with paprika, salt, and pepper, while the cavity is stuffed with zesty lemon slices for added brightness. Nestled atop a bed of roasted carrots, celery, and onions, which soak up the savory drippings, this dish is both indulgent and wholesome. With a prep time of just 15 minutes and a roasting process that infuses every bite with succulent flavor, this recipe ensures a show-stopping main course that’s as easy to make as it is delicious. Perfect for cozy family meals or impressing guests, this butter-roasted chicken pairs beautifully with the included roasted vegetables and your favorite hearty sides.
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Recipe Information
Ingredients
- 1 3 to 4 lbs Whole chicken
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 Lemon, sliced
- 3 Carrots, roughly chopped
- 2 Celery stalk, roughly chopped
- 1 Yellow onion, quartered
- 1 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove any giblets from the chicken cavity, and pat the chicken dry with paper towels.
In a small bowl, combine unsalted butter, olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, salt, and pepper. Mix until a smooth paste forms.
Carefully loosen the skin from the chicken breast using your fingers or a spoon. Spread half of the butter mixture evenly under the skin, ensuring the meat beneath is well-coated. Rub the remaining mixture over the outside of the chicken.
Stuff the cavity of the chicken with lemon slices and a sprig of fresh rosemary or thyme, if available.
Arrange the chopped carrots, celery, and onion in the bottom of a large roasting pan. Pour the chicken broth over the vegetables to keep them moist during cooking.
Place the prepared chicken on a roasting rack and position it over the vegetables in the pan. This allows the chicken drippings to flavor the vegetables.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken (check with a meat thermometer).
About halfway through the roasting time, baste the chicken with the pan juices to ensure a golden, crispy skin.
Once fully cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Allow it to rest for 15 minutes before carving.
Serve the butter-roasted chicken with the roasted vegetables and your favorite side dishes for a complete meal.
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 5786 mg | 252% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 24.9 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2430 mg | 52% | |
*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.
