Roast Chicken with Lemon Garlic and Herb Butter

perfect roasted chicken that is juicy and tender. Infused with lemon, garlic and herb butter. #helloani #recipes

Roast Chicken with Lemon Garlic and Herb Butter

Prep Time: 10

Cook Time: 1 15

Total Time: 1 25

Servings:

Author: Hello Ani

This Roast chicken is infused with lemon garlic and herb butter. It is unbelievably crispy from the outside and juicy from the inside! Perfect every time! This recipe has 2 different herb butter options for you to switch around.

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Ingredients

Chicken:

4 lbs whole chicken
2 lemons halved or quartered (to fill the cavity of chicken) A Mandarin is nice too.
½ teaspoon sprinkle a little salt and pepper

Lemon Garlic Rosemary Butter: (Option 1)

6 tablespoon unsalted butter, room temperature
½ teaspoon sea salt
1 teaspoon peppercorn mix, or regular ground pepper
2 garlic cloves, finely minced
1 tablespoon fresh rosemary, finely minced (use only 1 ½ teaspoons if using dry rosemary)
1 teaspoon lemon zest (about half a lemon)

Garlic Herb Butter: (Option 2)

6 tablespoon unsalted butter, room temperature
½ tsp sea salt
1 teaspoon peppercorn mix, or regular ground pepper
2 garlic cloves, finely minced
2 teaspoon fresh rosemary, finely minced (use only 1 ½ teaspoons if using dry rosemary)
2 teaspoon fresh thyme leaves, finely minced (use only 1 ½ teaspoons if using dry thyme)
1 tablespoon parsley, finely minced (use only 1 ½ teaspoons if using dry parsley)
½ cup white wine (Chardonnay, Moscato, or Sauv Blanc)

Instructions

Preheat oven to 425 °F (220 °F)
1. Place salt, pepper, garlic, herbs in a small bowl. If you are using whole peppercorns crush them in a mortar with a pestle. Then add your softened butter, some lemon zest, and mix thoroughly.
2. Discard neck and giblets that may be inside the chicken cavity. Remove any excess fat and leftover feathers if any. Pat the chicken dry with paper towels. Season lightly with salt and pepper. Stuff the chicken cavity with lemon, and/or mandarin orange, or some quartered onion pieces.
3. Loosen slightly the skin of the top part chicken where the breast is. Rub some of the herb butter underneath the skin, then smear the rest of the butter mix on top and all around the chicken with the most part on the top.
4. Place the chicken breast side up in a roasting pan or a baking sheet. Cook uncovered on 425 °F (220 °F) for approximately 30 minutes, then lower the temperature to 350 °F (180 °C) for another 45 minutes, or more (basting 2-3 times the pan juices over the top), or until a thermometer inserted into the thickest part of the breast registers 165 degrees F (70 °C).
Cooking time will depend on how much your chicken weighs, see chart below.
2 ½ - 3 pound chicken: Roast for 1 to 1 ¼ hours.
3 ½ - 4 pound chicken: Roast 1 ¼ to 1 ½ hours.
4 ½ to 5 pound chicken: Roast 1 ¾ to 2 hours.
Let the chicken rest 5 to 10 minutes before carving. Serve with drizzled pan juices and some fresh lemon wedges or slices.

Notes

Note: Baking the chicken at a higher temperature for the first 30 minutes will give you that perfectly crisp and golden brown skin. It helps with sealing in the juices, flavor, and will yield a more juicy chicken.

Nutrition

COURSE: Dinner

CUISINE: American, French, German

KEYWORD: chicken dinner, chicken with lemon garlic and herb butter, gebackenes hähnchen rezept, Roast chicken, Roasted chicken recipe, Rotisserie rezept

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