Description
Learn how to make a delicious herb butter roasted chicken with this easy recipe. Discover the secret to juicy, flavorful chicken with a crispy skin.
Ingredients
- 1 1.8-2.5 kg whole chicken (4-5.5 lb)
- 1 large yellow onion or two medium/small onions
- 3-4 medium to large carrots
- 2 celery stalks *optional to flavor the chicken drippings more
- 1 sprig (each) of fresh rosemary and sage
- 1/2 lemon, quartered
- 1 garlic head, halved
- 1 1/4 teaspoon (6 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1 Tablespoon (15 ml) fresh sage, chopped
- 1 Tablespoon (15 ml) fresh rosemary chopped
- 1 Tablespoon (15 ml) olive oil
- 3 Tablespoon (45 ml) vegetable oil, melted
Instructions
- Set your oven to 425°F to preheat.
- Create the herb butter blend: Combine the melted vegetable oil, olive oil, 1 1/4 teaspoons of salt, 1/4 teaspoon of black pepper, and 1 tablespoon each of minced rosemary and sage in a small bowl.
- Prepare the veggies: Quarter the carrots and celery, and slice the onion.
- Dry the chicken and fill it: Take the chicken out of its packaging and pat it dry with paper towels. Take out the giblets from the cavity, then fill the inside with lemon quarters, halved garlic, and a whole sprig of rosemary and sage.
- Apply the herb mixture: Carefully loosen the skin from the chicken’s breast and thighs without tearing it and place half of the herb mixture underneath. Spread the rest on the outside of the chicken.
- Tie the legs: Use kitchen twine to loop around the ends of the legs in a figure-eight shape, pulling them together and tying securely.
- Position the wings: Instead of fully trussing the chicken, tuck the wings by pulling them over the breast and tucking them underneath the bird. If necessary, adjust the wings by gently cracking them into place.
- Cook the chicken: Roast the chicken for 75 to 90 minutes, adjusting for size. Ensure the internal temperature reaches at least 165°F in the thickest sections, such as the thighs and breast.
- Let the chicken rest: Once cooked, lift the chicken by its legs to drain the juices into the pan, then set it on a cutting board covered with foil to rest for 20 minutes.
- Final steps: After turning off the oven, keep the veggies warm while the chicken rests. Remove the twine from the legs, slice the chicken, and serve with the roasted veggies and drizzled sauce. Enjoy!
Notes
- Consider incorporating additional herbs like thyme or oregano into the herb butter for heightened flavor.
- Enhance moisture and taste by adding a few tablespoons of chicken broth to the roasting pan before baking.
- For crispy skin, broil the chicken briefly after roasting and save the drippings for a delicious gravy.
