Garden Herb Roast Chicken
Fresh herbs, garlic, butter, and lemon give this roast chicken crisp skin and plenty of flavor. Vegetables roast underneath and soak up the savory pan juices.
Ingredients
- 1 whole chicken, 4 to 5 pounds
- 3 tablespoons unsalted butter, softened
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 1 lemon
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 large yellow onion, cut into wedges
- 3 carrots, cut into 2-inch pieces
- 1 pound baby potatoes, halved
- 1 tablespoon olive oil
- 1/2 cup low-sodium chicken broth
Directions
Step 1 – Preheat the oven to 425°F. Pat the chicken dry with paper towels and remove any giblets from the cavity.
Step 2 – Mix the butter, garlic, rosemary, thyme, parsley, zest from half the lemon, 1 teaspoon salt, and black pepper.
Step 3 – Gently loosen the skin over the chicken breasts. Rub half the herb butter beneath the skin and the rest over the outside of the chicken. Cut the lemon in half and place both halves in the cavity.
Step 4 – Toss the onion, carrots, and potatoes with olive oil and the remaining 1/2 teaspoon salt. Spread them in a roasting pan and place the chicken on top. Pour the broth into the pan.
Step 5 – Roast for 20 minutes, then reduce the oven temperature to 375°F. Continue roasting for 50 to 65 minutes, until the thickest part of the breast and thigh reaches 165°F without touching bone.
Step 6 – Transfer the chicken to a cutting board and rest for 15 minutes before carving. Stir the vegetables in the pan juices and serve alongside the chicken.
Larry's Tip
Drying the chicken well before adding the herb butter is the easiest way to help the skin brown and crisp.
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