Herb Butter Roast Chicken
Butter mashed with fresh herbs slipped under the skin makes this roast chicken shatteringly crisp and impossibly juicy.
Ingredients (serves 4)
- 1 whole chicken (4 lb)
- 4 tbsp butter
- 2 sprigs thyme
- 1 sprig rosemary
- 2 tbsp parsley
- 3 cloves garlic
- 1 lemon
- 1 tsp salt
- 1 tsp black pepper
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Save this recipeInstructions
- 1
Heat the oven to 425°F. Chop the thyme, rosemary, and parsley, mince the garlic, and mash both into the softened butter.
- 2
Pat the chicken very dry. Gently loosen the breast skin with your fingers and spread most of the herb butter underneath, rubbing the rest over the outside.
- 3
Season all over with salt and pepper, tuck the lemon halves into the cavity, and tie the legs together with kitchen twine.
- 4
Roast breast side up in a cast iron skillet or roasting pan until golden and 165°F in the thigh, about 70 minutes.
- 5
Rest 10 minutes before carving so the juices settle.
- 6
Carve and drizzle with the buttery pan drippings.
