Roast Chicken with Herb Butter

 

MOST HELPFUL Reviews:

This is the way I’ve always made my roasted chicken. I think you can’t beat the flavors of rosemary, garlic, thyme, lemon, S &P, and butter. Please remember that the size of your chicken will affect the cooking time and amounts of seasonings. I figure that this recipe would be perfect for a 4 lb chicken, so a smaller or bigger chicken would require adjustments]

Loved it!! I’ve tried several different roasted chicken recipes and this was easy to follow and comes out perfect every time..

 

 

Turned out wonderfully. I made a gravy using the drippings 1/4 cup flour and 2 cups of broth and it was amazing! My chicken was 5 lbs and took about an hour and 15 minutes. My daughter wouldn’t stop raving about how moist the white meat was. Thank you 🙂

Delicious! I was out of lemons but I did have some zest frozen for that part. I substituted stuffing the bird with onions instead of lemons. Also I had the fresh rosemary but only dried thyme. Worked great! Yummy recipe 🙂

I only added a smudge of garlic butter on top of the chicken the last 15 mins of roasting for a flavorful, crispy skin.

This is the best chicken I have ever eaten. I made it exactly as written. You will not be disappointed with this recipe. It is the only recipe I will use in the future and I am thinking it may be great used on a turkey. YUMM!!

I made one change due to dietary restrictions. Instead of butter I used Earth Balance® and only half the amount specified. The timing was a bit off, mine took 1 1/2 hours. Great recipe that I’ll make again. Thanks for sharing. Update: I’ve made this a few times since my first review as hubs requested it and he seldom requests any dish. Tonight I put potatoes around the chicken and then broiled them while the chicken was resting for more colour. Loved it, thanks again.

 

You’ll need

For the Herb Butter
5 3-inch sprigs fresh thyme
1 3-inch sprig fresh rosemary
5 fresh sage leaves
1 shallot, peeled and finely chopped
Zest of 1 lemon
1 teaspoon honey
3 tablespoons unsalted butter, at room temperature

For the Chicken
6 shallots, peeled and halved
1 whole head garlic, clean, unpeeled and cut in half horizontally
1 tablespoon olive oil
1 chicken, 4 – 4 ½ pounds, cut into pieces (or 4 bone-in, skin-on chicken breasts)
Herb butter (above)
2 teaspoons kosher salt
Freshly ground black pepper

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For the Sauce
2 cups low sodium chicken broth
1-1/2 tablespoons Dijon mustard
1 tablespoon unsalted butter

 

How to make it

Preheat oven to 450°F.
Make the herb butter: Pull herbs from the stems and chop finely. Combine the chopped herbs, shallots, lemon zest, honey and butter in small bowl and blend well. Set aside.
Place the shallots and garlic in a roasting pan and toss with the olive oil (it’s okay if the garlic breaks apart a bit). Pat the chicken VERY dry with paper towels (this will help the skin to crisp) and place in the roasting pan; do not crowd. Use a soup spoon to rub the herb butter all over the chicken and under the skin too (if you don’t eat the skin, rub a lot of it underneath!). Sprinkle the kosher salt evenly all over the chicken and season with fresh pepper to your liking. Place the chicken in the oven and roast for 35-40 minutes, or until the skin is golden brown. Turn the heat down to 375 degrees; continue to roast for 15-20 minutes more, or until done. Chicken should be done in less than an hour; do not overcook.
Transfer the chicken and the shallots to serving platter to rest and cover with foil. Discard the garlic. Pour off all the fat, leaving the brown baked-on bits in the bottom of the roasting pan. Add the chicken broth and place on the stove over high heat; bring to a boil and whisk in Dijon mustard. Using whisk or wooden spoon, stir up and combine the brown bits with the broth and continue to cook until the liquid is reduced by half, 5-8 minutes. Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside chicken. (If you want to get fancy, you can strain the gravy but I never bother.)

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