Garlic Butter Herb Roasted Chicken with Lemon

Ingredients

- 1 whole chicken (approx. 4 pounds)
- 1/2 cup unsalted butter, softened
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 lemon, zested and juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, quartered
- 1 onion, quartered
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 tablespoon olive oil

Instructions

1. Prepare the Chicken: Preheat your oven to 425°F (220°C). Remove the giblets from the chicken cavity if present and pat the chicken dry with paper towels.

2. Season the Chicken: In a small bowl, combine the softened butter, minced garlic, chopped thyme, rosemary, parsley, lemon zest, lemon juice, salt, and pepper. Mix until well combined. Carefully loosen the skin over the chicken breasts and legs, then spread the herb butter mixture under the skin and over the entire chicken.

3. Stuff the Chicken: Place the lemon quarters, onion quarters, thyme sprigs, and rosemary sprigs inside the cavity of the chicken. Tuck the wings under the body and tie the legs together with kitchen twine for even cooking.

4. Roast the Chicken: Place the prepared chicken in a roasting pan. Drizzle the olive oil over the chicken and rub it to ensure it is fully coated. Roast in the preheated oven for about PT1H30M (1 hour 30 minutes) or until the internal temperature in the thickest part of the thigh reaches 165°F (75°C).

5. Rest and Serve: Remove the chicken from the oven and tent it with foil. Let it rest for at least 10 minutes before carving. Serve with pan juices and optional roasted vegetables.

Total Time

PT1H50M
1 hour 50 minutes

Type of Dish

Dinner

Keywords

Roasted chicken, Garlic butter, Herb-infused, Lemon chicken, Dinner recipe, Poultry, Oven baked, Easy dinner, Family meal, Classic roast

Recipe Yield

Feeds 4 adults

Calories

Approximately 2500 calories for the entire dish

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