Roast Chicken with Herb Butter

This Roast Chicken with Herb Butter is a recipe that transforms an ordinary dinner into a special occasion. With its crispy skin, juicy meat, and rich herb-infused butter, it’s the kind of meal that feels both comforting and elegant. Whether you’re preparing for a Sunday family meal or hosting a holiday feast, this roast chicken will impress with minimal effort.

Why You’ll Love This Recipe

The perfect balance of crispy, golden skin and juicy, tender meat makes this roast chicken unforgettable. Infused with a fragrant herb butter made from thyme, rosemary, sage, and a touch of lemon zest and honey, every bite is bursting with flavor. It’s an easy yet impressive dish that works for any occasion, and the included sauce brings it all together with a smooth, savory finish. Plus, it’s simple enough to prepare on a busy weeknight but refined enough for holiday meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Herb Butter:

• 5 sprigs fresh thyme

• 1 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, cleaned, unpeeled, and cut in half horizontally

• 1 tablespoon olive oil

• 1 chicken, 4 to 4 ½ pounds (1.8 to 2 kg), cut into 4 or 6 pieces (or 4 bone-in, skin-on chicken breasts)

• Herb butter (above)

• 2 teaspoons kosher salt

• Freshly ground black pepper

For the Sauce:

• 2 cups low-sodium chicken broth

• 1½ tablespoons Dijon mustard

• 1 tablespoon unsalted butter

Directions

1. Preheat oven to 450°F (235°C) and set an oven rack in the middle position.

2. Make the herb butter: Pull the herbs from the stems and finely chop. Combine the chopped herbs, shallots, lemon zest, honey, and butter in a small bowl and blend well. Set aside.

3. Place the shallots and garlic in a roasting pan or large oven-safe skillet and toss with the olive oil. It’s okay if the garlic breaks apart a bit.

4. Pat the chicken VERY dry with paper towels (this will help the skin to crisp) and place it in the roasting pan.

5. Use a soup spoon to rub the herb butter all over the chicken, making sure to get it under the skin as well (if you don’t eat the skin, rub a lot of it underneath).

6. Sprinkle the salt evenly all over the chicken and season with fresh pepper to your liking.

7. Place the chicken in the oven and roast for 35 to 40 minutes, or until the skin is golden brown.

8. Turn the heat down to 375°F (190°C) and continue to roast for 15 to 20 minutes more, or until the chicken is cooked through (the internal temperature should be 165°F or 74°C). Do not overcook.

9. Transfer the chicken and shallots to a serving platter and cover with foil to rest. Discard the garlic.

10. Pour off all the fat from the roasting pan, leaving the brown baked-on bits in the bottom.

11. Add the chicken broth and place the pan on the stove over high heat. Bring to a boil and whisk in the mustard. Use a whisk or wooden spoon to scrape up the brown bits, combining them with the broth. Cook until the liquid is reduced by half, about 5 to 8 minutes.

12. Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside the chicken.

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 20 minutes

Variations

1. Different Herbs: If you don’t have all the herbs listed, feel free to swap them with others like oregano or parsley. Just make sure you keep the balance of fresh herbs for maximum flavor.

2. Chicken Cuts: While this recipe calls for a whole chicken cut into pieces, you can opt for bone-in, skin-on chicken breasts or thighs, which will also work well.

3. Make it Spicy: Add a pinch of cayenne pepper or smoked paprika to the herb butter for a subtle kick.

4. Vegan Alternative: Use plant-based butter and swap the chicken with a roasted vegetable medley for a vegetarian version.

5. Stuffing Option: For an even more decadent meal, stuff the chicken with aromatic ingredients like lemon, garlic, and herbs before roasting.

Storage/Reheating

• Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The sauce can be stored separately.

• Reheating: To reheat, place the chicken in a preheated oven at 350°F (175°C) for 15 to 20 minutes, or until heated through. Alternatively, you can reheat it in a skillet over medium heat for a few minutes, adding a splash of chicken broth to keep it moist.

FAQs

1. Can I use chicken thighs instead of a whole chicken?

Yes, bone-in, skin-on chicken thighs work wonderfully in this recipe and cook faster than a whole chicken.

2. How do I make sure my chicken skin gets crispy?

Pat the chicken dry with paper towels before cooking, as moisture is the enemy of crispy skin. Also, roasting at a high temperature at the start will help achieve a golden, crispy exterior.

3. Can I make the herb butter ahead of time?

Yes, you can prepare the herb butter up to 3 days in advance and store it in the fridge. Let it soften at room temperature before using.

4. Is there a way to make this recipe spicier?

You can add a pinch of cayenne pepper or smoked paprika to the herb butter for a gentle heat.

5. Can I use pre-chopped herbs for the herb butter?

Fresh herbs will provide the best flavor, but if using dried herbs, reduce the amount by about a third to avoid overpowering the dish.

6. Can I use a roasting pan instead of a skillet?

Yes, any oven-safe pan or skillet works. A roasting pan is typically larger, so ensure there’s enough space for the chicken to cook evenly.

7. How do I check if my chicken is done?

Use a meat thermometer to check the internal temperature of the chicken. It should read 165°F (74°C) at the thickest part of the meat.

8. Can I use a store-bought sauce for this recipe?

While homemade sauce gives the best flavor, you can substitute with a store-bought gravy or broth, adjusting the seasonings to taste.

9. Can I use other vegetables in the roasting pan?

Absolutely! Carrots, potatoes, or parsnips would be delicious additions to the pan for a one-pot meal.

10. How do I prevent overcooking the chicken?

Keep an eye on the internal temperature and remove the chicken from the oven as soon as it reaches 165°F (74°C). If unsure, check in several places to ensure it’s fully cooked.

Conclusion

This Roast Chicken with Herb Butter is a perfect blend of simplicity and elegance. Whether you’re preparing it for a weeknight dinner or a special celebration, the rich, herb-infused butter and golden, crispy skin will make it a family favorite. Paired with the savory sauce, it’s a dish that’s sure to impress everyone at the table.