This Herb Butter Roasted Chicken is a perfect centerpiece for your Thanksgiving dinner. Infused with garlic herb butter, it results in a juicy roast chicken that is both flavorful and succulent.
This recipe is designed for a one pan holiday main, making it easy to prepare and clean up. The combination of roasted vegetables adds a cozy comfort meal feel to your festive gathering.
Easy Herb Butter Roasted Chicken Recipe
This dish features a whole chicken roasted to perfection with a rich garlic herb butter, surrounded by seasonal vegetables. The recipe takes about 1 hour and 30 minutes from start to finish and serves 6 people.
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 4 medium carrots, cut into chunks
- 3 medium potatoes, diced
- 1 onion, quartered
- 1 lemon, halved
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Herb Butter: In a bowl, mix the softened butter with minced garlic, rosemary, thyme, parsley, salt, and pepper until well combined.
- Prepare the Chicken: Pat the chicken dry with paper towels. Gently loosen the skin over the breast and thighs, and spread half of the herb butter under the skin. Rub the remaining butter all over the outside of the chicken.
- Season and Stuff: Season the cavity of the chicken with salt and pepper. Stuff it with lemon halves and any remaining herb butter.
- Arrange the Vegetables: In a large roasting pan, place the carrots, potatoes, and onion. Drizzle with olive oil, salt, and pepper, and toss to coat. Place the chicken on top of the vegetables.
- Roast the Chicken: Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Baste the chicken with pan juices halfway through cooking.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with the roasted vegetables.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 450kcal
- Fat: 30g
- Protein: 35g
- Carbohydrates: 20g
