This method of cooking chicken is simple, yet incredibly effective at creating rich, flavorful meat with crispy, golden skin. By slathering the chicken in butter and adding a few key seasonings, you can elevate your chicken from ordinary to gourmet.
Ingredients:
- 1 whole chicken (about 3-4 lbs)
- ½ cup unsalted butter (softened)
- 4 garlic cloves (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon lemon zest
- Salt and pepper, to taste
- 1 lemon (quartered)
- 1 onion (quartered)
- 1 tablespoon olive oil
- Optional: 1 cup chicken broth or white wine (for basting)
Instructions:
1. Prepare the Chicken:
- Preheat your oven to 400°F (200°C).
- Rinse the chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. This step ensures a crispy skin during roasting.
- Butter and season the chicken: In a small bowl, mix the softened butter with the minced garlic, chopped rosemary, thyme, and lemon zest. Season the butter mixture with salt and pepper to taste.
- Loosen the skin: Carefully slide your fingers between the skin and the meat of the chicken breast to create space. Be gentle so you don’t tear the skin.
- Apply the butter: Spread the seasoned butter mixture under the skin, making sure to coat the meat thoroughly. This will flavor the chicken and keep it moist during cooking. Spread the remaining butter over the outside of the chicken, coating the skin for a crispy, flavorful exterior.
2. Add Aromatics:
- Stuff the cavity: Place the lemon quarters, onion, and a few extra sprigs of rosemary and thyme inside the chicken’s cavity. These aromatics will infuse the chicken with fresh, zesty flavors as it roasts.
- Tie the legs: Use kitchen twine to tie the chicken’s legs together. This helps the chicken cook evenly and keeps the aromatics inside.
3. Roast the Chicken:
- Drizzle with olive oil: Rub a tablespoon of olive oil over the buttered chicken skin. This helps the skin get extra crispy as it roasts.
- Place in a roasting pan: Place the chicken breast-side up in a large roasting pan. If you want extra flavor and moisture, pour 1 cup of chicken broth or white wine into the bottom of the pan.
- Roast: Place the chicken in the oven and roast for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. If the skin starts to brown too quickly, you can cover the chicken loosely with foil.
- Baste occasionally: If desired, baste the chicken with the pan juices every 20 minutes to keep it moist and flavorful.
4. Rest and Serve:
- Let the chicken rest: Once the chicken is fully cooked, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and juicy.
- Carve and serve: Carve the chicken into pieces and serve with the pan drippings for added flavor.
Why This Recipe Works:
- Butter Under the Skin: Spreading butter under the chicken skin helps keep the meat moist and juicy, while the fat bastes the meat as it roasts. The butter also promotes browning, giving the chicken skin that perfect crispy texture.
- Herbs and Garlic: Fresh herbs and garlic pack the chicken with flavor, infusing both the meat and the skin with aromatic, earthy notes.
- Lemon Zest and Aromatics: Adding lemon zest to the butter gives the chicken a bright, zesty flavor, and the onions and lemon inside the cavity contribute additional moisture and flavor to the roast.
Tips for Success:
- Use room temperature butter: Softened butter spreads more easily under the skin, ensuring the chicken is well-coated for even flavor distribution.
- Dry the chicken thoroughly: Make sure the chicken skin is completely dry before you apply the butter and oil. Dry skin equals crispier roasted chicken.
- Don’t skip resting: Letting the chicken rest after cooking allows the juices to settle back into the meat. Carving too early can result in dry chicken, so be patient!
- Use a meat thermometer: To avoid overcooking, always check the internal temperature of the chicken. The meat should reach 165°F (75°C) in the thickest part of the thigh.
Serving Suggestions:
Serve this buttery roasted chicken with a side of roasted vegetables or mashed potatoes for a complete meal. The drippings from the roasting pan also make a delicious gravy—simply strain the liquid and thicken it with a little flour or cornstarch to drizzle over the chicken.
For a fresh and zesty contrast, serve the chicken alongside a simple arugula salad with lemon vinaigrette. The peppery greens and tangy dressing will balance out the richness of the roasted chicken.
Why This Chicken Recipe Stands Out:
The technique of using butter under the skin, a practice often used in restaurants, elevates the flavor and texture of the chicken, making it far superior to basic roasted chicken recipes. The result is a tender, flavorful, and juicy chicken with perfectly crisp skin that’s bursting with herbaceous and citrusy notes. It’s a restaurant-quality dish you can easily replicate at home, impressing both your family and guests alike.
This restaurant-style buttery roasted chicken is the epitome of comfort food with a gourmet touch. By mastering this simple technique of using seasoned butter and fresh herbs under the skin, you can transform an ordinary roast chicken into a decadent, flavor-packed dish that’s perfect for any occasion. Whether it’s for a Sunday family dinner or a special gathering, this chicken recipe will leave everyone asking for seconds!
