Roast Chicken with Garlic-Herb-Lemon Butter
Roast a whole chicken with garlic-herb-lemon butter under the skin and serve it with the rich pan juices.
By Cookin' Kitchen
- Total: 2 hours
- Servings: 5 servings
Recipe
Roast Chicken with Garlic-Herb-Lemon Butter
Roast a whole chicken with garlic-herb-lemon butter under the skin and serve it with the rich pan juices.
Cookin' · https://cookin.club/recipes/roast-chicken-with-garlic-herb-lemon-butter
- Prep
- 15 minutes
- Cook
- 1 hour 30 minutes
- Rest
- 15 minutes
- Total
- 2 hours
- Servings
- 5
Ingredients
For 5 servings
Herb butter
For the pan
Instructions
Step 1: Take the chicken out of the refrigerator 30 minutes before cooking.
Step 2: Heat the oven to 220°C/450°F for a standard oven or 200°C/430°F for a fan or convection oven. Set the rack in the middle.
Step 3: Mix the herb-butter ingredients together. Add the juice from 2 lemon wedges.
Step 4: Put the chicken in a roasting pan. Use the back of a dessert spoon to loosen the skin over the breast and drumsticks, but not underneath.
Step 5: Prop the chicken upright and drizzle most of the butter, including most of the garlic and herbs, under the skin. Save a little butter for the surface.
Tip: Keep most of the garlic-herb mixture under the skin so the garlic does not burn on the surface.
Step 6: Drizzle or spread the remaining butter over the chicken. Squeeze the juice from 2 lemon wedges over it.
Step 7: Put the used lemon wedges and rosemary inside the chicken.
Step 8: Tie the ends of the drumsticks with string and tuck the wing tips underneath the chicken.
Step 9: Sprinkle the chicken all over with salt and pepper.
Step 10: Put the onion and garlic in the pan and set the chicken on top. Pour the wine around the chicken and drizzle the chicken with oil.
Step 11: Roast for 10 minutes, then reduce the oven to 180°C/350°F. Roast for a further 1 hour 15 minutes, or until the internal temperature reaches 75°C/165°F or the juices run clear when the chicken is pierced where the drumstick joins the body. Baste twice, at 30 minutes and 1 hour, spooning the pan juices over the skin.
Step 12: Rest for 15 minutes uncovered; covering the chicken makes the skin wet.
Step 13: Carve and serve with the pan juices. Discard the onion and use the garlic from the pan.
Notes
For a dried-herb variation, use 2–3 tsp dried herbs of choice: use 2 tsp of stronger herbs such as thyme, oregano, sage, mixed herbs or tarragon, or 3 tsp of lighter herbs such as dill or parsley. Use rosemary sparingly; its flavor is strong.
The onion can be peeled if you plan to eat it. Otherwise, discard it after roasting and use the garlic from the pan.
To make broth with the carcass and leftover bits, cover them with water by about 2.5 cm. Add 2 tsp Vegeta or chicken stock powder, or 2 crumbled stock cubes, plus celery, carrot, a few garlic cloves and fresh herbs or 1 tsp dried herbs. Simmer for 1 hour or slow-cook for 6 hours, then strain.
Nutrition per serving
- Calories
- 505 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
A whole chicken is rubbed with garlic, herbs and lemon butter, then roasted over onion and garlic until the skin is crisp and the meat is juicy.
The chicken cooks with white wine or low-sodium chicken broth in the pan, creating juices to serve alongside it.
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