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Herb Butter Roast Chicken with Garlic Potatoes Recipe

Herb Butter Roast Chicken with Garlic Potatoes Recipe
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4.8 from 27 reviews

A flavorful Herb Butter Roast Chicken with Garlic Potatoes recipe featuring a juicy roasted whole chicken infused with fresh rosemary, thyme, parsley, lemon, and garlic. Accompanied by perfectly golden, tender garlic potatoes roasted alongside the chicken for an easy and delicious one-pan meal.

Ingredients

Scale

For the Herb Butter Chicken

  • 1 whole chicken (about 4–5 pounds)
  • 1/2 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 1 lemon, zested and juiced
  • 4 lemon quarters (for cavity)

For the Garlic Potatoes

  • 1.5 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the herb butter: In a medium bowl, combine softened unsalted butter with minced garlic, chopped fresh rosemary, thyme, parsley, lemon zest, and lemon juice. Mix well until all ingredients are thoroughly incorporated, creating a fragrant herb butter mixture.
  2. Preheat and season the chicken: Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels. Season the cavity generously with salt and pepper. Carefully loosen the skin over the breasts and thighs, then spread half of the prepared herb butter under the skin, and rub the remaining herb butter all over the outside of the chicken for maximum flavor.
  3. Prepare the potatoes: In a mixing bowl, toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated. Arrange these potatoes around the chicken in a roasting pan, creating a bed for even roasting. Squeeze additional fresh lemon juice over the chicken, and place lemon quarters inside the chicken cavity for added moisture and aroma during roasting.
  4. Roast the chicken and potatoes: Place the roasting pan in the preheated oven and roast for approximately 1 hour and 15 minutes or until the chicken’s internal temperature reaches 165°F (75°C) at the thickest part of the thigh. Halfway through cooking, baste the chicken with the pan juices to keep it moist and flavorful. Ensure the potatoes are tender and golden by the time the chicken is done.
  5. Rest and serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute for a juicy result. Serve the carved herb butter roast chicken with the roasted garlic potatoes on the side for a comforting and elegant meal.

Notes

  • You can use dried herbs if fresh are unavailable, but reduce quantity by half for more concentrated flavor.
  • Make sure to pat the chicken dry for crispy, golden skin.
  • Basting is optional but helps achieve a moist and flavorful chicken.
  • The recipe works well with other root vegetables like carrots or parsnips added along with the potatoes.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: roast chicken, herb butter chicken, garlic potatoes, roasted chicken recipe, easy dinner, lemon chicken, herb roasted chicken

Find it online: https://recipeswithmia.com/herb-butter-roast-chicken-with-garlic-potatoes-recipe/