Lemon Herb Butter Roasted Chicken

Discover the mouthwatering delight of Zesty Lemon Herb Butter Roasted Chicken! This flavorful recipe combines juicy chicken with a refreshing blend of herbs and zesty lemon, perfect for gatherings or special occasions. With easy-to-follow steps, you'll learn how to prepare a herb-infused butter, create a crispy skin, and achieve tender, juicy meat. Impress your guests with this stunning dish that’s sure to elevate your dining experience and satisfy everyone at the table!

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Ingredients

1 whole chicken (about 4-5 lbs)

1/2 cup unsalted butter, softened

1 lemon (zest and juice)

4 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

Salt and pepper, to taste

2 cups low-sodium chicken broth

1 onion, quartered

1 lemon, sliced (for stuffing)

Fresh herbs for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Make the Herb Butter: In a medium bowl, combine the softened butter, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper. Mix until well blended.

Prepare the Chicken: Pat the chicken dry with paper towels. Gently slide your fingers between the chicken skin and the breast meat to create a pocket without tearing the skin. Use about half of the herb butter to spread under the skin and onto the breasts.

Season the Outside: Rub the remaining herb butter all over the outside of the chicken, making sure to coat it evenly. Season generously with salt and pepper.

Stuff the Chicken: Stuff the cavity of the chicken with the quartered onion, lemon slices, and any leftover herbs.

Prepare for Roasting: Place the chicken breast-side up in a roasting pan. Pour the chicken broth into the bottom of the pan to keep the chicken moist during cooking.

Roast the Chicken: Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (75°C). Baste the chicken with pan juices halfway through cooking.

Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute for a moist chicken.

Garnish: Serve with fresh herbs for garnish and a drizzle of the pan juices over the top.

Prep Time, Total Time, Servings:

15 minutes | 1 hour 30 minutes | 4-6 servings