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Two photos of a golden roast chicken on a bed of vegetables with lemon and herbs.

Garlic Herb Butter Roast Chicken

A juicy whole roast chicken with crispy golden skin and a garlic herb butter, roasted on a bed of vegetables.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings: 6 Servings
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken 4 to 5 pounds
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons unsalted butter softened
  • 5 garlic cloves minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh parsley
  • Zest and halves of 1 lemon
  • 1 head garlic halved
  • 1 pound baby potatoes
  • 4 carrots cut into chunks
  • 1 yellow onion cut into wedges
  • 2 tablespoons olive oil

Equipment

  • Roasting pan
  • Kitchen twine
  • Instant-read thermometer

Method
 

  1. Dry the chicken well and preheat the oven to 425°F.
  2. Mix the butter with the garlic, herbs, and lemon zest.
  3. Tip: Spread half under the skin.
  4. Season the chicken, stuff the cavity with lemon and garlic, and tie the legs.
  5. Roast on top of the vegetables for 1 hour to 1 hour 15 minutes until 165°F in the thigh.
  6. Rest 15 minutes, carve, and spoon over the pan juices.

Notes

Salt the chicken a day ahead for even juicier meat.
Use a thermometer rather than guessing the doneness.