Herb Roasted Chicken
Get ready for the most aromatic, succulent roast chicken you’ve ever made! This isn’t just any chicken recipe – it’s your ticket to a perfectly golden-brown bird with crispy skin and incredibly tender meat that practically falls off the bone.
The secret lies in the herb-butter mixture that infuses every bite with savory goodness. When this bird comes out of the oven, your whole house will smell like a 5-star restaurant, and the pan drippings? Pure liquid gold for drizzling over each slice.
Ingredients
- 1 whole chicken (about 3½ pounds)
- 3 tablespoons butter, melted
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bunch thyme + 1 tablespoon fresh thyme
- 1 head garlic, sliced in half horizontally
- ½ onion
- Lemon slices for serving
Steps
- Preheat your oven to 400°F (200°C). Position rack in the middle for even cooking.
- Thoroughly pat the chicken dry with paper towels (moisture prevents crispy skin). Remove giblets, then tuck wings under breast and tie legs with kitchen twine for even cooking.
- Create herb butter: Combine 3 tablespoons melted butter, 1 teaspoon salt, ½ teaspoon pepper, and thyme in a small bowl. Using your hands, massage mixture all over chicken, getting under skin without tearing it (this keeps meat moist).
- Stuff cavity with garlic halves, onion, and thyme sprigs. This creates an aromatic steam chamber inside the bird.
- Place chicken breast-side up in a large baking dish. Roast for 60-75 minutes until skin is golden brown and internal temperature reaches 165°F (74°C) when tested in thickest part of thigh.
- Baste with pan juices and let rest for 15 minutes before carving (this allows juices to redistribute).
