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Lemon Herb Butter Roasted Chicken

Lemon Herb Butter Roasted Chicken is a classic, elegant dish that’s surprisingly easy to prepare. This recipe features a whole chicken roasted to perfection, infused with fresh lemon, garlic, and a blend of aromatic herbs. The lemon herb butter bastes the chicken as it cooks, resulting in crispy, golden skin and tender, juicy meat. Perfect for Sunday dinners, holidays, or special gatherings, this dish is sure to impress.

Equipment

  • Roasting pan or oven-safe skillet
  • Kitchen twine (optional, for trussing)
  • Basting brush
  • Meat thermometer
  • Aluminum foil (if needed)

Ingredients

  • 1 whole chicken 4-5 lbs
  • 4 tablespoons unsalted butter softened
  • 3 cloves garlic minced
  • 1 lemon zested and halved
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 small onion quartered
  • 2 carrots chopped (optional)
  • 2 stalks celery chopped (optional)
  • 1 cup chicken broth or water

Instructions

  • Preheat the Oven:
  • Preheat your oven to 425°F (220°C).
  • Prepare the Herb Butter:
  • In a small bowl, mix the softened butter with garlic, lemon zest, rosemary, thyme, parsley, salt, and pepper.
  • Prep the Chicken:
  • Remove the giblets from the chicken and pat it dry with paper towels. Loosen the skin over the breast by gently sliding your fingers underneath it.
  • Season the Chicken:
  • Rub half of the herb butter under the skin, spreading it over the breast. Rub the remaining butter over the outside of the chicken. Stuff the cavity with the halved lemon, onion, and any leftover herbs. Truss the legs with kitchen twine if desired.
  • Arrange in the Roasting Pan:
  • Place the chicken breast-side up in a roasting pan. Surround it with carrots and celery if using. Pour the chicken broth or water into the pan to keep the chicken moist during roasting.
  • Roast the Chicken:
  • Roast for 15 minutes at 425°F, then reduce the oven temperature to 375°F (190°C). Continue roasting for about 1 hour to 1 hour 15 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with pan juices every 20 minutes for added flavor and crispiness.
  • Rest and Serve:
  • Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.