Butter Herb Roasted Chicken Recipe
Butter Herb Roasted Chicken
A roast chicken is both simple and elegant. Because of the versatility of leftovers consider roasting two birds at a time. Don't forget to save the bones to make bone broth.
Makes: 4-6 servings
- 3 tablespoons butter, softened
- 1 tablespoon freshly chopped rosemary
- 1 teaspoon finely minced garlic
- 1 teaspoon lemon zest
- 1 each whole chicken, giblets removed and patted dry
- Equal amounts of salt and pepper mixed in a small dish (to prevent cross contamination)
- 1 small onion, cut into large pieces
- 3-4 cloves of garlic, peeled and smashed
- 1 small or 1/2 large lemon, cut into large pieces (use the leftover from zesting)
- 2-3 sprigs fresh rosemary
- Preheat oven to 425°F. Mix butter, chopped rosemary, minced garlic, and lemon zest until well combined; set aside.
- Place chicken in a roasting pan, breast side up. Season inside cavity with salt and pepper. Stuff with onion, garlic, lemon, and rosemary.
- Loosen skin on top of chicken gently with fingers. Spread butter mixture under skin.
- Pierce a small hole in skin on each side of the large cavity opening. Cross the legs, securing in the holes. You could also truss the chicken with butchers twine.
- Season skin generously with salt and pepper.
- Roast 60-90 minutes (depending on size) or until the thickest part of the thigh reaches 165°F. Remove from the oven, rest 15 minutes before carving.