Description
This Perfect Herb Roasted Chicken recipe offers a succulent and flavorful way to enjoy a classic roasted chicken. Infused with a fragrant blend of fresh herbs and garlic, the chicken is buttered and roasted to crispy, golden perfection. Vegetables and lemon rind add depth to the flavor, while careful roasting ensures juicy, tender meat. Ideal for a comforting family dinner or special occasion, this dish promises a deliciously simple approach to gourmet home cooking.
Ingredients
Scale
Chicken
- 1 large roasting chicken (approximately 9 pounds)
Herb Butter Mixture
- 1 stick (1/2 cup) unsalted butter, softened to room temperature
- 1/4 cup finely chopped fresh herbs (rosemary, sage, thyme, parsley or poultry blend)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon garlic, finely minced
Vegetables and Aromatics
- 1/2 of a large onion, cut into quarter-inch vertical slices
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced (include celery leaves)
- Rind of one lemon (outer rind peeled with a peeler)
- Additional sprigs of fresh herbs for chicken cavity
- Water as needed for roasting pan
Instructions
- Prepare the Chicken: Remove giblets from the chicken cavity, rinse the chicken with cold running water, and pat completely dry with paper towels.
- Make Herb Butter: In a medium bowl, combine the softened butter with chopped fresh herbs, kosher salt, freshly ground black pepper, and minced garlic, mixing thoroughly.
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit.
- Prepare Roasting Pan: Place most of the sliced vegetables in the bottom of a roasting pan, then position a flat rack over the vegetables. Reserve a few vegetables for the chicken cavity.
- Stuff Cavity: Place a few reserved vegetables, fresh herb sprigs, and lemon rind pieces into the chicken cavity—just enough to enhance flavor without overfilling, which could prevent proper cooking.
- Position Chicken: Set the chicken onto the rack. Arrange remaining lemon rinds around the outside of the chicken. Tuck the wing tips under the chicken for even roasting.
- Loosen Skin: Gently separate the skin from the meat using your fingers and an upside-down long spoon, taking care to keep the skin intact, especially around the back, thighs, and legs.
- Apply Herb Butter: Spoon half of the herb butter mixture under the loosened skin, spreading it evenly. Then, spread the remaining butter mixture over the top of the chicken skin.
- Tie Legs: Use kitchen twine to tightly tie the ends of both legs together to ensure even cooking.
- Insert Thermometer: Insert a probe thermometer into the thickest part of the chicken and set the alarm to 160 degrees Fahrenheit.
- Initial Roasting: Roast the chicken uncovered for 45 minutes to allow the skin to crisp.
- Add Water: Add 2 cups of water to the pan under the chicken. This moisture prevents burning and keeps the chicken juicy.
- Continue Roasting: Roast for approximately 1 hour and 15 minutes more (total cooking time ~2 hours). Add water in 1-cup increments if it evaporates, and tent with foil if the skin browns too quickly before reaching 160 degrees.
- Rest Chicken: When the thermometer reads 160 degrees F, remove the chicken from the oven, leave the probe in, tent loosely with foil, and let it rest for 20 minutes. The internal temperature will rise to above 165 degrees, ensuring safe doneness.
- Carve and Serve: Remove the probe and foil, carve the chicken, and serve warm.
Notes
- Ensure the chicken is patted completely dry to achieve crispy skin.
- Do not overfill the cavity to allow even cooking inside the bird.
- Tying the legs helps maintain shape and ensures even cooking.
- Resting the chicken after roasting allows juices to redistribute for moist meat.
- Use a probe thermometer to monitor internal temperature accurately.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked chicken with skin and vegetables)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
