Roasted Chicken with Herb Garlic Butter: How to Make this Juicy Chicken

For many, Sundays are for a roast and if that’s true for your family, you have to add my roasted chicken with herb garlic butter to the rotation. Even if you are more of a Sundays are for pasta type of person, which is usually my style, this roasted chicken is so good that it deserves a seat at the Sunday night supper table!

Not only is my roasted chicken with herb garlic butter moist and delicious, but it also has that crispy skin, and is generally easy to make. It’s one of those things that you can really set and forget. So, a little pre-planning can go a long way with this meal!

And to make this roasted chicken with herb garlic butter even easier and the whole meal, lightly season some chopped potatoes, carrots, and brussels sprouts and roast the chicken right on top. This way, all of the buttery juices will mariante those vegetables and with one pan, you have a simple and delicious meal with easy clean up! And, don’t forget to make some chicken stock when you’re done to stretch this meal even further!

Serves about 4 depending on the size of the chicken. You could easily double this recipe or even use this recipe for your Thanksgiving turkey!

Suggested Wine Pairing:

A chardonnay would be an obvious pairing with herbs and butter but a pinot noir would add some interesting pairing notes as well.

Ingredients:

1 2-3 pound fryer chicken

4 cloves of garlic, preferably roasted, minced

1/4 cup of sage leaves, chopped

1 tablespoon of thyme, dried or chopped

Zest of 1 lemon and then that lemon sliced into large pieces

1/2 cup of butter at room temperature

Salt and pepper to taste

Instructions:

1. Prepare the chicken by removing an giblets from the cavity, giving it a quick rinse, and patting it dry. Liberally salt and pepper the bird inside and out. Preheat the oven to 350 F.
2. Meanwhile, combine the garlic, sage, thyme, lemon zest, and butter. Combine the mixture with the back of a fork until it is creamy and thick and the herbs run through the butter.
3. Using a paring knife, make slits under the chicken skin and gently push the combined butter under the skin, paying special attention to the breast, which tends to dry out.
4. Stuff the cavity of the chicken with the lemon pieces and any additional thyme or sage you have lying around, which could include stems.
5. Truss the chicken and cook for 1 & 1/2 hours to 1 hour and 45 minutes or until the internal temperature reaches 165F.
6. Once the chicken is cooked through, remove from the oven and allow it to rest for 10-15 minutes before carving.

If you are short on time, be sure to check out my roasted air fryer chicken for a quick recipe!