Perfect Roast Chicken with Lemon Herb Butter
A classic roast chicken recipe featuring lemon herb butter rubbed under the skin for juicy, flavorful meat and crispy skin. Perfect for family dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 1 hour to 1 hour 15 minutes
- Total Time: 1 hour 15 minutes to 1 hour 30 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Cuisine: American / Classic
Ingredients
- Whole chicken (4 to 5 pounds / 1.8 to 2.3 kg), fresh or thawed, preferably organic or free-range
- Unsalted butter, softened (4 tablespoons / 57 grams)
- Fresh lemon zest and juice (1 large lemon)
- Garlic cloves, minced (3 cloves)
- Fresh herbs (2 tablespoons combined, finely chopped) – rosemary, thyme, parsley
- Salt (1 teaspoon kosher salt)
- Black pepper (½ teaspoon freshly ground)
- Olive oil (1 tablespoon)
- Optional: 1 onion quartered, carrot chunks, and celery stalks for roasting pan
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine softened unsalted butter, lemon zest, minced garlic, chopped fresh herbs, salt, and black pepper. Mix until smooth and fragrant.
- Pat the chicken dry with paper towels.
- Gently loosen the skin over the breasts by sliding your fingers between the skin and meat without tearing.
- Spread about two-thirds of the lemon herb butter under the skin, focusing on breasts and thighs. Rub the remaining butter all over the outside of the chicken.
- Sprinkle a pinch of salt and pepper inside the cavity. Optionally stuff with lemon halves or garlic cloves. Tie the legs together with kitchen twine.
- Scatter onion, carrots, and celery at the bottom of the roasting pan if using. Place the chicken breast-side up on a rack or on top of the veggies. Drizzle olive oil over the chicken.
- Roast for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- At around 30 minutes, baste the chicken with pan juices. Tent loosely with foil if skin browns too quickly.
- Remove from oven and let rest for 15 minutes before carving.
Notes
Pat chicken dry thoroughly for crispy skin. Use a meat thermometer to ensure doneness. Rest chicken 15 minutes before carving to lock in juices. If skin browns unevenly, finish under broiler briefly. Butter can be prepared a day ahead and refrigerated. Substitute dairy-free butter or coconut oil for dairy-free version. Dried herbs can be used at one-third the amount.
Nutrition
- Serving Size: About 4 ounces (113
- Calories: 250
- Fat: 15
- Protein: 20
Keywords: roast chicken, lemon herb butter, classic roast chicken, easy roast chicken, family dinner, crispy skin chicken