Description
A delicious herb garlic butter roasted whole chicken recipe that’s perfect for family dinners.
Ingredients
Scale
- 1 (1 kg / 2.2 lbs) whole chicken, preferably even-shaped with plump firm breasts
- ½ cup (113 g / 4 oz) salted butter
- 2 tablespoons (30 ml) garlic, minced, use fresh firm bulbs for best flavor
- 1 sprig rosemary, fresh
- ½ teaspoon sage, chopped
- ½ teaspoon rosemary, chopped
- ½ teaspoon thyme, chopped
- 1 tablespoon (7 g) paprika, smoked preferred
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 lemon, zested and juiced (1 tablespoon juice)
- 1 lemon, halved (for cavity)
- 3 onions, quartered
- 2 sweet potatoes, cut into chunks
- 1 head garlic, halved
- ½ cup (120 ml) chicken stock
- 1 tablespoon (8 g) flour
- Olive oil, for brushing and optional additional brushing
Instructions
- Step 1: In a mixing bowl, whisk together the salted butter, minced garlic, chopped sage, rosemary, thyme, smoked paprika, salt, pepper, lemon zest, and lemon juice until well combined. This creates a rich herb garlic butter base for the chicken.
- Step 2: Gently use the back of a spoon to loosen the skin from the chicken breasts and thighs without tearing it. Be careful to avoid skin tears to allow the butter mixture to infuse deeply.
- Step 3: Spread the herb garlic butter evenly beneath the loosened skin and all over the outside of the chicken, making sure every part is coated. This will help ensure even flavor distribution and a crispy skin.
- Step 4: Place the chicken in an airtight container or cover with plastic wrap. Refrigerate and let it marinate for at least 2 to 3 hours, or overnight if possible. This marinating period enhances flavor penetration and juiciness.
- Step 5: Heat the oven to 400°F (200°C). Ensure the oven is fully preheated before placing the chicken inside for optimal roasting results.
- Step 6: Arrange the quartered onions, sweet potato chunks, and halved garlic head in the roasting pan around the chicken for additional flavor while cooking. Place the chicken in the oven and roast for 45 to 50 minutes, or until the skin is golden brown and the juices run clear when pierced.
- Step 7: Halfway through cooking, baste the chicken with pan juices using a spoon. This step maintains moisture and prevents the chicken from drying out during roasting.
- Step 8: Remove the chicken from the oven and tent it loosely with foil. Let it rest for 10-15 minutes to allow the juices to redistribute, yielding tender and flavorful slices.
Notes
- Room Temperature: Store cooked chicken in an airtight container at room temperature for up to 4 hours.
- Refrigeration: Keep in an airtight container in the fridge for up to 3 days to maintain freshness and prevent spoilage.
- Freezing: Wrap the chicken tightly with plastic wrap and transfer to a freezer-safe container. Freeze up to 3 months. Thaw fully in the refrigerator before reheating.
- Use a meat thermometer to check doneness if unsure: the internal temperature should reach 165°F (75°C) in the thickest part of the chicken.
- If the skin lacks crispiness after roasting, brush with olive oil and return the chicken to the oven for an additional 10 minutes.
- To thicken gravy from pan juices, whisk in 1 tablespoon of flour and simmer for 5 minutes until the desired consistency is reached.
- Ensure even seasoning by rubbing the marinade under the skin and allowing sufficient marinating time for deep flavor absorption.
- Fully thaw frozen chicken in the refrigerator for 24 hours before beginning preparation to promote even cooking.
- Serve alongside roasted sweet potatoes or garlic mashed cauliflower. A fresh arugula salad dressed with lemon vinaigrette complements the meal well.
- Use leftover chicken slices in sandwiches, salads, or tacos with avocado and diced tomatoes. Top with additional herb garlic butter or a drizzle of lemon juice for enhanced flavor.
- Substitute the herb mix with parsley, rosemary, and thyme only for a milder flavor profile.
- For a smoky twist, increase smoked paprika or experiment with adding a pinch of cayenne pepper in the marinade.
- Choose whole chickens with firm, plump breasts and no excess drips for best cooking results.
- Select fresh herbs with bright green leaves and no wilting to ensure vibrant flavors.
- Use extra virgin olive oil with fragrant, fresh aroma for best taste and skin crispness.
- Opt for fresh garlic bulbs, as dried garlic does not offer the same intensity.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg