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To create the delicious Garlic Butter Herb Roasted Chicken, gather these simple ingredients: - 1 whole chicken (approximately 4-5 lbs) - 1/2 cup unsalted butter, softened to room temperature - 6 cloves garlic, finely minced - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - Juice and zest of 1 fresh lemon - Salt and pepper, to taste - 1 large onion, quartered - 4 medium potatoes, cut into uniform wedges - 3 medium carrots, cut into chunky pieces - 1 cup chicken broth Each ingredient plays a key role in bringing out rich flavors. The whole chicken serves as the star, while the garlic and herbs add depth. The butter helps the skin turn golden and crispy. Fresh lemon brightens the dish, creating a balance with the savory notes. Make sure your ingredients are fresh. Fresh herbs provide a vibrant taste that dried ones cannot match. The same goes for the lemon juice and zest. Using a whole chicken ensures even cooking and maximum flavor. For more detailed instructions on how to bring all these flavors together, check out the Full Recipe. Enjoy the process, and let your kitchen fill with mouthwatering aromas! - Preheat your oven to 425°F (220°C). - In a mixing bowl, combine 1/2 cup of softened butter, 6 minced garlic cloves, 2 tablespoons each of chopped rosemary and thyme, 1 tablespoon of chopped parsley, juice and zest from 1 lemon, and a pinch of salt and pepper. Mix well to form a smooth garlic herb butter. - Pat the chicken dry with paper towels. This helps achieve crispy skin. - Use your fingers to gently loosen the skin over the breast and thighs. - Take a good amount of the garlic herb butter and rub it under the skin. Spread it evenly. - Coat the outside of the chicken with the remaining garlic herb butter. Save any leftover butter for later. - Stuff the cavity of the chicken with the quartered onion and leftover herb stems. - In a roasting pan, arrange 4 potato wedges and 3 chunky carrot pieces. Sprinkle them with salt and pepper. Drizzle with any leftover garlic herb butter and toss gently. - Place the chicken on top of the vegetables. Pour 1 cup of chicken broth into the bottom of the pan. This keeps the chicken juicy as it cooks. - Roast the chicken for about 1 hour and 15 minutes. Baste the chicken with the drippings at least twice. This adds flavor and moisture. - Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). The juices should run clear when the chicken is done. - After roasting, let the chicken rest for 10-15 minutes. This helps the juices redistribute, making every slice juicy and tasty. - For a great presentation, arrange the sliced chicken on a large platter. Surround it with the caramelized potatoes and vibrant carrots. Add fresh herb sprigs for color. Enjoy your meal! For the complete recipe, check the Full Recipe. To get that perfect crispy skin, start by drying the chicken well. Moisture on the skin leads to steam, which prevents crisping. Use paper towels to pat the chicken dry inside and out. This simple step makes a huge difference. Next, cook the chicken at a high temperature. I recommend 425°F (220°C). This heat helps the skin to brown and crisp up nicely. Roast it on the middle oven rack for even cooking. Fresh herbs always taste better than dried herbs. They bring bright flavors to your dish. For this recipe, I use rosemary, thyme, and parsley. If you only have dried herbs, use less. Dried herbs are stronger. Lemon juice and zest also play a big role in flavor. The juice adds brightness, while the zest gives a nice zing. Together, they make the garlic butter even better. Don't skip this step! Basting helps keep the chicken moist and flavorful. Start basting after the first 30 minutes of cooking. Use a spoon or a baster to drizzle the juices over the chicken. Repeat this every 20 minutes. Regular basting adds depth to the flavor. Plus, it helps achieve that lovely golden color on the skin. For the best result, baste with the drippings from the pan. Try these tips for a juicy, flavorful meal. For the full recipe, check out the Garlic Butter Herb Roasted Chicken 🧄. {{image_4}} You can swap out herbs for different tastes. Instead of rosemary, try oregano or basil. Thyme can be replaced with dill or sage. For a spicy kick, add crushed red pepper or smoked paprika. Citrus flavors can enhance your dish too. Use lime or orange juice for a twist. The zest from these fruits can also add a fresh touch. Feel free to use other veggies in your dish. Sweet potatoes, parsnips, or Brussels sprouts work well. Broccoli can add a nice crunch. Just keep cooking times in mind. Harder vegetables like carrots need more time than softer ones like zucchini. Cut them into similar sizes to ensure even cooking. You don’t have to use the oven for this recipe. A slow cooker can make it easy. Simply set it on low for 6 to 8 hours. The chicken will be juicy and tender. An air fryer is another great option. Cook at 360°F for about 50 minutes for crispy skin. Adjust the time based on your air fryer model. For the full recipe, check out Garlic Butter Herb Roasted Chicken. To keep your garlic butter herb roasted chicken fresh, let it cool first. Place the chicken in an airtight container. Store it in the fridge for up to four days. If you have leftover veggies, add them to the same container. For easy meals, shred the chicken and use it in salads or sandwiches. You can freeze roasted chicken for later use. Wrap it tightly in plastic wrap or foil. Place it in a freezer bag, removing as much air as possible. It can stay frozen for up to three months. When it's time to enjoy it again, defrost the chicken in the fridge overnight. This method keeps it safe and tasty. To reheat the chicken without drying it out, use an oven or microwave. For the oven, preheat to 350°F (175°C). Place the chicken in a baking dish with a splash of broth. Cover it with foil to keep moisture in. Heat for about 20-30 minutes. If using a microwave, place the chicken on a microwave-safe plate. Add a little broth and cover it. Heat in short bursts, checking often to avoid overcooking. For the complete process, refer to the Full Recipe. Roasting time for chicken depends on its weight. For a whole chicken around 4-5 lbs, roast it for about 1 hour and 15 minutes. This timing ensures the chicken reaches a safe internal temperature. Always check the thickest part of the meat to ensure it's cooked through. Yes, you can, but it's best to thaw it first. If you cook a frozen chicken, it will take much longer to cook. Always use a meat thermometer to ensure it reaches 165°F (75°C) inside. This step is crucial for food safety. To check if your chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. If it reads 165°F (75°C), the chicken is safe to eat. Also, look for clear juices when you cut into it. Great sides include roasted vegetables, mashed potatoes, or a fresh garden salad. You can also serve rice or quinoa for a healthy touch. These sides complement the chicken's rich flavors well. To keep the chicken juicy, pat it dry before seasoning. Loosen the skin and apply the garlic herb butter generously. Basting the chicken with its own juices during roasting adds moisture. Let it rest after cooking to keep it tender. In this guide, we explored how to make a Garlic Butter Herb Roasted Chicken. We discussed the key ingredients and step-by-step instructions for prepping and cooking. You learned tips for crispy skin and flavor enhancement. We also looked at variations, storage, and answered common questions about the dish. Roasting chicken this way makes for a tasty meal that anyone can enjoy. With practice, you will create juicy, flavorful chicken every time. Enjoy your cooking journey!

- Garlic Butter Herb Roasted Chicken

Impress your loved ones with this Garlic Butter Herb Roasted Chicken that promises a flavorful delight at your dinner table. This recipe features a succulent chicken infused with rich garlic and fresh herbs, all topped with golden, crispy skin. Perfect for any meal, it combines simplicity with incredible taste. Click through to discover how to make this mouthwatering dish and fill your kitchen with enticing aromas!
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Ingredients
  

1 whole chicken (approximately 4-5 lbs)

1/2 cup unsalted butter, softened to room temperature

6 cloves garlic, finely minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

Juice of 1 fresh lemon

Zest of 1 fresh lemon

Salt and pepper, to taste

1 large onion, quartered

4 medium potatoes, cut into uniform wedges

3 medium carrots, cut into chunky pieces

1 cup chicken broth

Instructions
 

Begin by preheating your oven to 425°F (220°C). This high temperature will create a beautifully crispy skin on your chicken.

    In a mixing bowl, combine the softened butter with the minced garlic, chopped rosemary, thyme, parsley, lemon juice, lemon zest, and a generous pinch of salt and pepper. Mix thoroughly until you have a smooth garlic herb butter.

      Carefully pat the whole chicken dry using paper towels. This step is crucial for achieving crispy skin. Using your fingers, gently loosen the skin over the breast and thighs without tearing it.

        Take a hefty portion of the garlic herb butter and rub it under the loosened skin, spreading it evenly. Then, coat the entire exterior of the chicken with the remaining herb butter. Don’t forget to save any leftover butter for later use.

          Stuff the cavity of the chicken with the quartered onion and any leftover herb stems for added flavor during cooking.

            In a roasting pan, arrange the potato wedges and carrot pieces. Sprinkle them with salt, pepper, and drizzle any remaining garlic herb butter over the top, tossing gently to coat. Position the chicken on top of the bed of vegetables.

              Carefully pour the chicken broth into the bottom of the roasting pan. This will create moisture and help keep your chicken juicy while roasting.

                Place the roasting pan into the preheated oven and roast the chicken for approximately 1 hour and 15 minutes. Ensure the internal temperature reaches 165°F (75°C), and the juices run clear. Remember to baste the chicken with the delicious drippings at least twice throughout the cooking process for an extra layer of flavor.

                  Once the chicken is perfectly roasted, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, ensuring each slice is flavorful and moist.

                    Prep Time, Total Time, Servings: 15 mins | 1 hr 30 mins | Serves 4-6

                      - Presentation Tips: For an inviting presentation, arrange the sliced chicken on a large platter, encircled by the caramelized potato wedges and vibrant carrot pieces. To finish, garnish with sprigs of fresh herbs for a pop of color and elegance. Pair this delightful roasted chicken with a refreshing garden salad for a complete meal experience! Enjoy!