A plump, beautifully browned chicken, fragrant with rosemary, thyme and lemon, is an entrée that’s always welcome. The secret to success is an herb-shallot butter rubbed under the skin to the bird moist. Be careful not to tear the skin as you rub on the butter mixture (which should be at room temperature)
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- 1Preheat oven to 400°F In a small bowl, mash together butter, rosemary, thyme shallots, ½ teaspoon of salt and the pepper. With your fingers, rub butter under skin around legs and breast of chicken.
- 2With fork, prick lemon in several places. Rub cavity of chicken with ½ teaspoon salt and place the lemon and the garlic in the cavity. With kitchen string, tie legs together . Lift wings up towards the neck, the fold wing tips back of chicken so wings stay in place. Sprinkle remaining ½ teaspoon of salt over the chicken.
- 3Place chicken, breast-side up, on rack in 9x13-inch backing pan. Roast for 50 minutes, basting frequently with pan drippings, until chicken is cooked through and richly browned.
- 4Transfer chicken to platter or carving board. Pour pan drippings from backing pan into a gravy separator. Pour 1 cup water or chicken broth into backing pan and stir with a whisk to scrape up any browned bits. Pour deglazed juices into gravy separator. Pour off fat and serve chicken with degreased pan gravy.
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Nutritional Facts for Perfect Roasted Chicken With Fresh Herbs & Lemon
Serving Size: 1 (301 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 669.3
- Calories from Fat 470
- Total Fat 52.2 g
- Saturated Fat 18.9 g
- Cholesterol 217.6 mg
- Sodium 1149.2 mg
- Total Carbohydrate 3.7 g
- Dietary Fiber 0.8 g
- Sugars 0.5 g
- Protein 44.5 g