Garlic Butter Herb Roast Chicken

 

 

 

 

 

 

Ingredients:

1 whole chicken (4-5 lbs)
1/2 cup unsalted butter, softened
5 cloves garlic, minced
1 tbsp fresh thyme (or 1 tsp dried)
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh parsley, chopped
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp dried oregano
Juice of 1/2 lemon
1 whole lemon, cut into quarters
1 small onion, quartered
3-4 potatoes, sliced (optional)
1 cup chicken broth

Instructions:

Preheat Oven – Set your oven to 425°F (220°C).
Prepare Butter Mixture – In a small bowl, mix butter, minced garlic, thyme, rosemary, parsley, paprika, salt, pepper, onion powder, and oregano. Add lemon juice and mix well.
Prepare Chicken – Pat the chicken dry with paper towels. Gently lift the skin over the breast and spread half of the butter mixture underneath. Rub the remaining butter all over the outside of the chicken.
Stuffing – Place lemon quarters and onion inside the chicken cavity for extra flavor.
Arrange in Baking Dish – Place sliced potatoes (if using) at the bottom of a roasting pan. Pour chicken broth over them. Place the chicken on top.
Roasting – Roast for 1 hour 15 minutes, basting every 20 minutes with pan juices, until the internal temperature at the thickest part reaches 165°F (75°C).
Rest & Serve – Let the chicken rest for 10-15 minutes before slicing. Serve with the roasted potatoes and pan juices.