Description
Easy and delicious chicken roasted with flavorful herb butter
Ingredients
Scale
1 (5-6 pound) roasting chicken
1 lemon
1 bunch parsley
A few sprigs dill, chopped
1/4 stick of butter, at room temperature
Kosher salt
Fresh ground black pepper
1 head garlic, cut in half
4 carrots, cut into 2-inch chunks
Olive oil
Instructions
- Preheat the oven to 400°F.
- Remove the chicken giblets. Rinse the chicken inside and out and remove any excess fat. Pat the chicken dry.
- Zest the lemon into a bowl. Cut the zested lemon into quarters and set aside.
- Chop about half the parsley and add to the bowl with the lemon zest. Add the dill and butter, season with salt, and mash to combine.
- Using your fingers, rub the butter mixture underneath the chicken skin and inside the cavity.
- Generously season the inside and outside of the chicken with salt and pepper.
- Stuff the cavity with the remaining parsley, lemon quarters, and the garlic.
- Tie the legs together and tuck the wing tips under the body of the chicken, so the chicken cooks evenly and it looks tucked in when you serve and present. You don’t want the chicken to cook expanded and the wings spread out.
- Place the carrots in your roasting pan or skillet. Toss with salt, pepper, and olive oil.
- Spread carrots around the bottom of the pan and place the chicken on top.
- Roast the chicken for about 1 ½ hours or until the juices come out clear. You’ll know when you stick the thermometer in between the legs and thigh; the internal temperature should reach 160-160°F.
- Remove the chicken from the oven and cover with aluminum foil for 20 minutes to let the chicken rest and allow the juices to redistribute throughout the chicken. This step will ensure that your chicken stays moist and tender.
- Slice the chicken and serve with the vegetables and other sides you desire.
Keywords: roast chicken recipe, roast chicken with herb butter, one pan meal