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In this recipe, we create a delicious Garlic Herb Butter Roasted Chicken. This dish is simple, tasty, and perfect for family meals. The garlic herb butter adds a rich flavor to the chicken, making it juicy and tender. - 1 whole chicken (about 4-5 lbs) - 1/2 cup unsalted butter, softened - 5 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - Zest of 1 lemon - 1 lemon, quartered - Salt and pepper to taste - 1 onion, quartered - 4 medium carrots, cut into chunks - 4 potatoes, diced Each ingredient plays a key role. The whole chicken brings the main flavor. Unsalted butter makes the skin crisp and rich. Fresh herbs provide a fragrant touch, while garlic and lemon brighten the dish. This mix of flavors will impress everyone. Enjoy making this dish as it fills your home with inviting scents! Prepping the chicken Start with a whole chicken. Rinse it under cold water. Pat it dry with paper towels. This helps the skin crisp up. Next, gently loosen the skin over the breast and thighs. Use your fingers to create pockets. This is where the garlic herb butter will go. Making the garlic herb butter In a bowl, mix 1/2 cup of softened unsalted butter. Add 5 minced garlic cloves. Then, stir in 2 tablespoons of chopped rosemary, 2 tablespoons of chopped thyme, and 1 tablespoon of chopped parsley. Don’t forget the zest of one lemon. Season with salt and pepper. Mix well until you have a smooth garlic herb butter. Seasoning the chicken Take half of the garlic herb butter. Spread it under the skin, directly onto the meat. Make sure to cover both the breast and thighs. Rub the remaining butter all over the chicken's outside. Season the inside of the cavity with salt and pepper. Stuff it with quartered lemon and onion for flavor. Roasting the chicken Preheat your oven to 425°F (220°C). Place the chicken in the center of a roasting pan. Cut 4 medium carrots into chunks and dice 4 potatoes. Scatter these around the chicken in the pan. Drizzle a little olive oil over the vegetables and season them with salt and pepper. Basting tips Roast the chicken for about 1 hour and 15 minutes. Halfway through, baste the chicken with the pan juices. This keeps the meat moist and adds great flavor. Checking doneness Use a meat thermometer to check the chicken. The internal temperature should reach 165°F (75°C). The skin should also look golden brown. Once done, take the chicken out of the oven. Let it rest for 10-15 minutes before carving. This step helps keep the juices in the meat. By following these steps, you ensure a flavorful and juicy Garlic Herb Butter Roasted Chicken. For the complete recipe, check out the Full Recipe section. How to achieve crispy skin To get a crispy skin, dry the chicken well. Pat it with paper towels. Make sure to season the skin with salt. This helps draw out moisture. High heat also helps, so roast at 425°F (220°C). Adjusting for different oven types Ovens can cook differently. If your oven runs hot, check the chicken early. If it’s cooler, add a bit more time. Use a meat thermometer to check doneness. The internal temperature should reach 165°F (75°C). Flavor boosting techniques Add more flavor by using extra herbs. Try marinating the chicken overnight. You can also add spices like paprika or cumin. This gives the chicken a nice kick. Plating ideas Slice the chicken and serve it on a large cutting board. Place roasted vegetables next to it. Garnish with fresh herbs for color. A drizzle of pan juices adds shine and flavor. Pairing with sides Roasted chicken pairs well with many sides. Try mashed potatoes or a fresh salad. Green beans or roasted Brussels sprouts work great too. For a fun twist, serve with garlic bread. {{image_2}} You can change the flavor of your garlic herb butter roasted chicken easily. Try adding different herbs like basil, oregano, or sage. Each herb brings a new taste that can excite your meal. Using compound butter is another great idea. You can mix in sun-dried tomatoes or olives for a bold twist. This adds depth and richness to your chicken. Citrus alternatives can also enhance the dish. If you don’t have lemon, use orange or lime. These fruits give a fresh, zesty note that pairs wonderfully with the herbs. If you're looking for gluten-free options, you're in luck! This recipe is naturally gluten-free. Just be sure to check any store-bought ingredients for hidden gluten. For those on a low-carb diet, you can skip the potatoes. Instead, add more veggies like zucchini or cauliflower. This keeps the meal light while still being delicious. Explore these variations to make the recipe fit your taste or diet. You can find the full recipe linked above for all the details. After you enjoy your Garlic Herb Butter Roasted Chicken, store the leftovers properly. - Refrigeration tips: Place leftover chicken in an airtight container. Keep it in the fridge for up to four days. Make sure it cools down before you seal it. This helps keep it fresh and safe to eat. - Freezing guidelines: If you want to keep it longer, freeze the chicken. Wrap it tightly in plastic wrap, then in foil. You can also use a freezer bag. Mark the date on the bag. Frozen chicken lasts for about three months. When you're ready to enjoy your leftovers, reheating them right is key. - Best methods for reheating: The oven works best for reheating chicken. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and heat for about 20 minutes or until warm. You can also use a microwave, but it may not keep the skin crispy. - Ensuring moisture retention: To keep the chicken juicy, add a little broth or water to the dish when you reheat it. Covering it with foil also helps trap the moisture inside. Enjoy your meal! How long to cook a whole chicken per pound? You should cook a whole chicken for about 20 minutes per pound. So, a 4-5 pound chicken takes about 1 hour and 15 minutes to cook. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. Can I use frozen chicken? Yes, you can use frozen chicken. However, you must thaw it first. Thaw it in the fridge overnight or use cold water. This ensures even cooking and safety. What to do if the chicken is undercooked? If your chicken is undercooked, put it back in the oven. Cook it until it reaches 165°F (75°C). Use a meat thermometer to check the thickest part of the chicken. What can I substitute for fresh herbs? If you don’t have fresh herbs, use dried ones. Use 1 teaspoon of dried herbs for each tablespoon of fresh herbs. Dried herbs have a stronger flavor, so you need less. Can I use margarine instead of butter? You can use margarine instead of butter. However, butter gives a richer taste and better texture. If you want the best flavor, stick with unsalted butter. For the full recipe, check out the Garlic Herb Butter Roasted Chicken section. In this post, we covered how to roast a whole chicken. We explored key ingredients, including fresh herbs and garlic butter. You learned step-by-step prep and cooking instructions for perfect results. I shared cooking tips for crispy skin and serving ideas. We also discussed variations and dietary options. Lastly, we addressed common questions about cooking and storing leftovers. Follow these methods for a delicious meal every time. Enjoy your cooking adventure and the tasty rewards!

Garlic Herb Butter Roasted Chicken

Indulge in the deliciousness of Garlic Herb Butter Roasted Chicken with this easy recipe! Elevate your dinner with tender, flavorful chicken infused with garlic and herbs, paired with perfectly roasted veggies. This dish is sure to impress at your next family gathering. Ready to impress? Click through now for the full recipe and tips that will make your dining experience unforgettable! Enjoy every bite of this comforting meal!
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Ingredients
  

1 whole chicken (about 4-5 lbs)

1/2 cup unsalted butter, softened

5 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon fresh parsley, chopped

Zest of 1 lemon

1 lemon, quartered

Salt and pepper to taste

1 onion, quartered

4 medium carrots, cut into chunks

4 potatoes, diced

Instructions
 

Preheat the oven to 425°F (220°C).

    In a bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, salt, and pepper. Mix until well combined to form a garlic herb butter.

      Rinse the chicken and pat it dry with paper towels. Carefully loosen the skin over the breast and thighs with your fingers.

        Take about half of the garlic herb butter and spread it under the skin, directly onto the meat. Rub the remaining butter all over the outside of the chicken.

          Season the inside of the chicken cavity with salt and pepper. Stuff it with the quartered lemon and onion.

            Place the chicken in the center of a roasting pan. Scatter the carrot and potato chunks around the chicken. Drizzle a little olive oil and season the vegetables with salt and pepper.

              Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden brown. Baste the chicken with the pan juices halfway through cooking.

                Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

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

                    - Presentation Tips: Serve the carved chicken on a cutting board alongside the roasted vegetables. Garnish with fresh herbs for a pop of color. Enjoy with a drizzle of the pan juices for added flavor.