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Juicy Whole Roasted Chicken with Butter, Garlic, and Herbs

Indulge in the ultimate comfort food with our Juicy Whole Roasted Chicken with Butter, Garlic, and Herbs. This recipe promises a perfectly golden-brown, tender, and flavorful chicken that will make your mouth water. The secret lies in the generous use of butter, garlic, and fresh herbs, which infuse the chicken with incredible flavor and keep it moist throughout the roasting process. Whether you’re preparing a special Sunday dinner or looking to impress your guests, this roasted chicken is the perfect centerpiece for any meal. Simple to prepare yet rich in taste, it’s a dish that will bring warmth and joy to your table.
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Equipment

  • Roasting pan
  • Rack (optional, but recommended)
  • Large mixing bowl
  • Small saucepan
  • Basting brush
  • Meat thermometer
  • Aluminum foil
  • Carving knife and fork

Ingredients
  

  • For the Roasted Chicken:
  • 1 whole chicken about 4-5 pounds
  • 1/2 cup unsalted butter softened
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh parsley chopped
  • 1 lemon halved
  • 1 onion quartered
  • Salt and pepper to taste
  • Olive oil for drizzling

Instructions
 

  • For the Roasted Chicken:
  • Preheat the Oven: Preheat your oven to 425°F (220°C).
  • Prepare the Chicken: Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. Place the chicken on a rack in a roasting pan.
  • Make the Herb Butter: In a small saucepan, melt the softened butter over low heat. Add the minced garlic, chopped rosemary, thyme, and parsley. Stir to combine and remove from heat.
  • Season the Chicken: Season the cavity of the chicken with salt and pepper. Stuff the cavity with the halved lemon and quartered onion. Using your hands, gently loosen the skin from the chicken breasts and thighs.
  • Apply the Herb Butter: Using a basting brush or your hands, generously coat the chicken with the herb butter mixture, making sure to get some under the skin for extra flavor. Drizzle the chicken with a bit of olive oil and season with additional salt and pepper.
  • Truss the Chicken: If desired, truss the chicken legs with kitchen twine to ensure even cooking.
  • Roast the Chicken: Place the chicken in the preheated oven and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking to keep it moist.
  • Rest the Chicken: Remove the chicken from the oven and cover loosely with aluminum foil. Let it rest for 15-20 minutes before carving to allow the juices to redistribute.
  • Carve and Serve: Carve the chicken and serve with your favorite sides. Enjoy your deliciously juicy and flavorful roasted chicken!