Garlic Herb Butter Roasted Chicken
easy and healthy weeknight meal the whole family will love!

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Garlic Herb Butter Roasted Chicken

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Ingredients

Adjust Servings:
4-5 pound Whole Chicken
1/4 cup Unsalted Butter melted
4 tablespoons Olive Oil
2 Lemon
4 tablespoons Butter
6 Garlic Cloves minced
2 tablespoons Fresh Parsley chopped
1 tablespoon Fresh Rosemary chopped
1 teaspoon Fresh Thyme chopped
1 Head Garlic cut in half horizontally through the middle
Features:
  • Spicy
Cuisine:

Roast Chicken slathered with a garlic-herb-lemon butter then oven roasted to golden crispy perfection. It makes the juiciest, most tender chicken thanks to the fresh butter, zesty garlic, lemons, and aromatic stuffing.

  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat oven to 425 degrees F. Lightly grease with olive oil a roasting pan and set aside.

Clean the chicken, rinse it under cold running water, pat dry with paper towels. Remove any excess fat and leftover feathers. Tie legs together with kitchen string.

2
Done

Stir together the olive oil, melted butter, and lemon juice in a small bowl. Pour the butter mixture over the chicken on a cutting board or in the prepared pan. Get it under the skin and into the cavity with your hands. Season with salt and black pepper to taste.

3
Done

In a medium bowl combine 4 tablespoons of butter with the chopped fresh rosemary, chopped fresh thyme, lemon zest, and minced garlic. Rub the mixture all over the chicken, and get it under the skin as well.
Stuff the chicken with the halved garlic head, fresh rosemary sprigs, fresh thyme sprigs, and the quartered lemon.

4
Done

Place chicken in the oven and roast for 20 minutes. Remove from oven, rub remaining butter mixture all over of the chicken. Place the chicken back into the oven and continue roasting for 35-40 minutes. Remove from oven. Insert a thermometer into the thickest part of the thigh. The chicken will be done when the thigh is 165 degrees F.
Remove roasted chicken from oven. Let the chicken rest for at least 15 minutes before carving.

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