Roast Chicken with Herb Butter Onions and Garlic
Elevate your dinner table with this succulent Roast Chicken with Herb Butter, Onions, and Garlic—a timeless yet flavorful recipe that's perfect for any occasion. This dish combines the rich, golden crispness of a perfectly roasted whole chicken with the irresistible aroma of fresh herbs like parsley, rosemary, and thyme. The herb-infused butter melts into every crevice, ensuring tender, juicy meat with every bite. Roasting alongside sweet onions and caramelized garlic, bathed in savory chicken stock, creates a luscious bed of vegetables that soak up every ounce of flavor. A touch of lemon tucked into the cavity adds a subtle citrus brightness, making this dish as balanced as it is hearty. Ideal for serving a crowd or a cozy family meal, this roasted chicken is a show-stopping centerpiece bursting with warmth and comfort—plus, it's easy enough to prepare in just over two hours.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 6 tablespoons unsalted butter
- 2 tablespoons, finely chopped fresh parsley
- 1 tablespoon, finely chopped fresh rosemary
- 1 tablespoon, finely chopped fresh thyme
- 1 whole, halved lemon
- 2 medium, sliced into thick wedges yellow onions
- 2 whole, halved horizontally garlic heads
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and let it come to room temperature for 30 minutes before cooking.
In a small bowl, mix the butter with chopped parsley, rosemary, thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Carefully loosen the skin of the chicken breast using your fingers, creating a pocket. Spread half of the herb butter under the skin, ensuring it’s evenly distributed. Rub the remaining herb butter all over the outside of the chicken.
Place the lemon halves inside the cavity of the chicken for added flavor.
Arrange the onion wedges and halved garlic heads in a large roasting pan. Drizzle them with olive oil and sprinkle with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the chicken on top of the onions and garlic, breast side up. Tuck the wings under the body and tie the legs together with kitchen twine for even cooking.
Pour 1 cup of chicken stock into the bottom of the roasting pan to keep the vegetables moist during cooking.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the chicken with the pan juices every 30 minutes for extra moisture and flavor.
Once fully cooked, remove the chicken from the oven and tent it with foil. Let rest for 15 minutes to allow the juices to redistribute.
Carve the chicken and serve with the roasted onions, garlic, and pan juices spooned over the top. Optionally, garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 5049 mg | 220% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 12.5 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1568 mg | 33% | |
*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.
