Description
This Herb-Crusted Roast Chicken is a delicious, comforting dish featuring a perfectly roasted chicken coated in a fragrant herb butter, accompanied by crispy garlic potatoes. It’s a crowd-pleaser that’s perfect for family dinners or special occasions.
Ingredients
Scale
For the Herb-Crusted Roast Chicken:
- 1 whole chicken (about 4–5 pounds)
- 4 tablespoons unsalted butter, softened
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 lemon, quartered (for stuffing the chicken)
- 1 onion, quartered (for stuffing the chicken)
- 1 tablespoon olive oil
For the Garlic Potatoes:
- 2 pounds baby potatoes (or Yukon Gold), halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh rosemary or thyme, chopped
- 1 tablespoon unsalted butter
Instructions
- Prepping the Chicken: Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes. Pat the chicken dry with paper towels.
- Seasoning the Chicken: Season the cavity of the chicken with salt and pepper, then stuff it with lemon quarters and onion.
- Making the Herb Butter: In a small bowl, mix the softened butter, garlic, thyme, rosemary, parsley, lemon zest, salt, and pepper.
- Applying the Herb Crust: Loosen the skin of the chicken and rub half of the herb butter mixture underneath the skin. Spread the remaining herb butter on the outside of the chicken.
- Trussing the Chicken: Tie the legs together with kitchen twine and tuck the wings under the body.
- Prepping the Potatoes: Wash and halve the baby potatoes, then dry them.
- Seasoning the Potatoes: Toss the potatoes with olive oil, garlic, salt, pepper, and herbs.
- Roasting the Potatoes: Spread the potatoes on a baking sheet or roast them alongside the chicken.
- Preheating the Oven: Preheat your oven to 425°F (220°C).
- Roasting the Chicken: Roast the chicken at 425°F for 20-25 minutes, then reduce to 375°F (190°C) and cook for another 45 minutes to an hour, or until the internal temperature reaches 165°F (74°C).
- Basting the Chicken: Baste the chicken every 20 minutes with the pan juices.
- Resting the Chicken: Let the chicken rest for 15 minutes before carving.
- Final Touch for Potatoes: Toss the potatoes with a tablespoon of unsalted butter while the chicken rests.
Notes
- For extra flavor, consider adding additional herbs or spices to the herb butter.
- Ensure the chicken is at room temperature before cooking for even roasting.
- Prep Time: 10 mins
- Cook Time: 1 hr 15 mins
- Category: main course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of chicken and 1/2 cup potatoes
- Calories: 550
- Sugar: 1g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg