I can’t think of a better way to make chicken than roasting it in the oven with a savory herb butter melting under the skin and an herb butter soaked cheesecloth draped over the chicken to provide an even more buttery, crispy skin. This method works perfectly for roasting your Thanksgiving Turkey as well. I love the flavoring this chicken provides. The onion, garlic and lemon infusion from the inside of the cavity as it roasts is the perfect addition to this bird. It really is easy to put this together and all you have to do is pop it in to roast and let the oven work it’s magic! This chicken came out incredibly juicy and so flavorful. I thoroughly enjoyed every single bite! Add this one to your must try list!
Herb Butter Roasted Chicken
6
servings15
minutes1
hour20
minutesIngredients
1 4-5 lb 1 Whole Chicken
1/2 cup 1/2 Salted Butter, Softened
1 1 Bunch of Fresh Thyme
1 1 Bunch of Fresh Sage
1 1 Bunch of Fresh Rosemary
1 1 Yellow Onion
1/2 1/2 Lemon
2-3 2-3 Cloves of Whole Garlic
1 1 Piece of Cheesecloth cut large enough to cover the chicken
S&P to Taste
Directions
- To begin, preheat your oven to 450 and prep your chicken by removing all the “guts” from the cavity and patting your chicken dry
- Taking a few sprigs of each of your herbs, chop small and mix them in your softened butter. About 1-2 Tbsp of each herb
- Place your chicken in a roasting pan breast side up and loosen the skin covering the breast meat. Using about 1/4 of your compound butter that you made, slide it under the skin and spread it out to cover the majority of the breast meat on each side. Next, tie your remaining herbs in a bunch with butchers twine, quarter an onion and slice your lemon. Fill the cavity of your chicken with the onion, lemon and garlic cloves along with your herb bundle
- Next, place your remaining compound butter in the microwave and melt. Depending on the size of your chicken, you may need to add a little more butter to this to have enough to soak your cheesecloth in. Pat your chicken dry and give it a good coating of Salt and Pepper
- Cut your cheesecloth to the desired length to cover your chicken and run it under warm water. Wring it out and soak it in the melted butter. Using tongs to submerge and then place on your chicken. Cover your entire chicken with the butter soaked cheesecloth and place in the oven to roast at 450 for 15 minutes. Turn oven down to 350 and roast for an additional 20 minutes per pound or until a thermometer reads 165. Carve and enjoy with your favorite sides!