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A golden herb roasted whole chicken with garlic butter, rosemary, and lemon on a platter

Herb Roasted Whole Chicken with Garlic Butter

A juicy herb roasted whole chicken with garlic butter, crisp golden skin, and pan juices for gravy.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken about 4 lb / 1.8 kg, giblets removed
  • 4 tablespoons 55 g unsalted butter, softened
  • 4 cloves garlic finely grated
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon halved
  • 1 head of garlic halved crosswise
  • 2 tablespoons olive oil
  • Kitchen string for trussing (optional)

Method
 

  1. Remove the chicken from the refrigerator 30 to 40 minutes before roasting. Pat it very dry inside and out with paper towels.
  2. Heat the oven to 425°F (220°C). Mash the butter with the grated garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper.
  3. Loosen the skin over the breast with your fingers and spread half of the herb butter underneath. Rub the rest over the outside of the bird.
  4. Place the lemon halves and the halved garlic head inside the cavity. Tie the legs together with kitchen string if using, and tuck the wing tips under the body.
  5. Set the chicken breast-side up in a roasting pan. Drizzle with the olive oil.
  6. Roast for 1 hour 15 minutes to 1 hour 25 minutes, until the skin is deep golden and the juices run clear. Baste once halfway through with the pan juices if you like.
  7. Check the internal temperature with a food thermometer in the thickest part of the thigh, without touching bone. It must read 165°F (74°C).
  8. Rest the chicken, tented loosely with foil, for 15 to 20 minutes before carving. Spoon the pan juices over the meat to serve.

Notes

Estimated nutrition per serving: 520 calories, 42 g protein, 2 g carbohydrates, 37 g fat. Values are estimates only and will vary with the size of the bird and whether the skin is eaten.