Description

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.

Ingredients

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

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)

2 teaspoons kosher salt

Freshly ground black pepper

2 cups low-sodium chicken broth

1½ tablespoons Dijon mustard

1 tablespoon unsalted butter (for the sauce)

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Instructions

Preheat oven to 450°F (235°C) and set an oven rack in the middle position.
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.
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.
Pat the chicken VERY dry with paper towels (this will help the skin to crisp) and place it in the roasting pan.
Use a soup spoon to rub the herb butter all over the chicken, making sure to get it under the skin as well.
Sprinkle the salt evenly all over the chicken and season with fresh pepper to your liking.
Place the chicken in the oven and roast for 35 to 40 minutes, or until the skin is golden brown.
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.
Transfer the chicken and shallots to a serving platter and cover with foil to rest. Discard the garlic.
Pour off all the fat from the roasting pan, leaving the brown baked-on bits in the bottom.
Add the chicken broth and place the pan on the stove over high heat. Bring to a boil and whisk in the mustard. Cook until the liquid is reduced by half, about 5 to 8 minutes.
Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside the chicken.

Notes

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The sauce can be stored separately.
Make it Spicy: Add a pinch of cayenne pepper or smoked paprika to the herb butter for a subtle kick.
Vegan Alternative: Use plant-based butter and swap the chicken with a roasted vegetable medley for a vegetarian version.
Stuffing Option: For an even more decadent meal, stuff the chicken with aromatic ingredients like lemon, garlic, and herbs before roasting.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 2g
Sodium: 700mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 50g
Cholesterol: 120mg