Citrus Garlic Herb Butter Roasted Chicken
This Citrus Garlic Herb Butter Roasted Chicken has a crispy skin, incredible flavor, and is oh so juicy! With a few extra minutes and simple ingredients, let’s take your iconic roasted chicken to the next level.
Can I Make Ahead Roasted Chicken?
Chicken can be roasted up to 4 days ahead. I recommend storing the sliced or shredded chicken in an airtight container to store in the fridge after roasting.
Ingredients you will need:
- Chicken, giblets + neck removed from cavity
- Melted Butter
- Olive Oil
- Lemons
- Fresh Parsley
- Fresh Oregano
- Fresh Rosemary
- Garlic (lots!)
- Salt
- Black Pepper
How to keep roasted chicken from drying out?
The key here is to rub a generous amount of salt into the patted dry (uncooked) chicken prior to roasting. This helps the interior of the chicken to stay moist while also enchanting the flavor AND getting the skin extra crispy.
Should I put water in the bottom of my pan when roasting chicken?
If you are not adding vegetables to the pan, I recommend adding about 1/2 cup water. This will help prevent the drippings from burning and creating that smoke effect in your oven.
Citrus Garlic Herb Butter Roasted Chicken
PREP TIME: 10 COOK TIME: 80 TOTAL: 90
INGREDIENTS
Servings: 4-5
- 4 lb. Chicken, giblets + neck removed from cavity
- 1/4 cup Melted Butter
- 1/4 cup Olive Oil
- 1/4 cup Lemon Juice
- 1 tbsp. Lemon Zest
- 2 tbsp. Fresh Parsley, chopped
- 2 tbsp. Fresh Oregano (or 1 tbsp. Dried Oregano)
- 4 Garlic Cloves, minced
- 3 Sprigs of Fresh Rosemary
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 Lemon, for stuffing
- 1 Garlic Head, for stuffing
- (Optional) Carrots
- (Optional) Baby Potatoes
INSTRUCTIONS
- Preheat oven to Conventional Roast 430F.
- In a small bowl, combine the melted butter, olive oil, lemon juice, lemon zest, salt, black pepper, chopped parsley and oregano, minced garlic, and fresh rosemary. Mix together.
- Place the chicken in a large casserole dish.
- Generously season the chicken with salt (for an extra crispy skin).
- Brush half of the mixture generously over both sides of the chicken.
- Place the chicken breast side up.
- Slice the top portion off the garlic head to reveal the cloves inside. Stuff with the sliced half lemon into the chicken. Tie the legs together with kitchen string.
- (Optional) Add the carrots and potatoes around the chicken. Brush with the extra sauce.
- Brush the remaining sauce mixture evenly over the breast side of the chicken.
- Roast for 1 hour 20 minutes, basting halfway, or until juices run clear when pierced with skewer or knife.
- Baste again after roasting, then broil for 3-5 minutes, until golden on top.
- Remove from oven and cover with foil to rest at room temperature for 10 minutes before slicing.
- Garnish with fresh herbs and micro greens before enjoying warm!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Oh my goodness! I put this in the oven at a lower temp right before church and it was beautiful when we got home! Definitely going on the rotation of meals!!! The chicken was so juice and flavorful!!!
Awe yay!!!