Savory Herb-Infused Roast Chicken
When my children were little and our house smelled of schoolbooks and wet mittens, this roast chicken was the warm center of our busiest evenings. I would set the table while the oven did the slow, kind work, and everyone would gather to tell a story or two. There is something very honest and steady about a roasted chicken. It is the meal that says you are safe and that there is enough for one more. This recipe has been my go to when I wanted to wrap someone up in comfort, whether it was a tired neighbor, a new mother, or an anxious grandson with a broken heart. The herbs are simple and fragrant and the butter slips beneath the skin and keeps the meat tender. It is not fancy. It is faithful. It soothes in a way only a warm, home cooked meal can. I return to this dish again and again because it arrives at the table golden and generous, and it asks nothing but a little patience. It makes a house feel like a home. If you have never roasted a whole bird before, do not you fret one bit. I will walk you through it like I would hold your hands in mine, slow and sure. So come on in, my dear. Take a cup of tea, roll up your sleeves if you like, and let us make something that will feed both belly and memory. You can do this, and in time you will find yourself making it for your own people, passing on the gentle comfort that has kept my family warm for years.
Ingredients
- 1 whole whole chicken, preferably 4 to 5 pounds, patted dry with paper towels
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 whole lemon, halved
- 6 cloves garlic cloves, lightly crushed
- 1 tablespoon olive oil
- 1 large yellow onion, quartered
- 3 medium carrots, peeled and cut into large pieces
- 2 stalks celery stalks, cut into large pieces
- 1 cup low sodium chicken stock or water
- 1 pinch optional pinch of crushed red pepper for a little warmth
Instructions
Preheat your oven to 425 degrees F. Make sure the rack is in the lower third of the oven so the chicken roasts evenly. I always like to give the oven a minute to get properly hot so the skin starts to crisp right away.
Now let us make the herb butter. In a small bowl combine the softened butter, chopped rosemary, thyme, parsley and the pinch of crushed red pepper if you are using it. Stir it all together with a spoon. Take a moment to breathe in that lovely herbal scent. It will make your kitchen feel like Sunday.
With the chicken dry and ready, gently loosen the skin over the breasts and thighs with your fingers, careful not to tear it. Spoon half of the herb butter under the skin, spreading it gently so the meat will be infused with flavor as it cooks. Use your hands here if you like; it is tender work, and it helps the butter find all the hidden places.
Rub the outside of the chicken with the olive oil and season the skin with the kosher salt and black pepper. Squeeze the lemon halves over the chicken and then tuck them into the cavity along with the crushed garlic. Place the remaining herb butter in the cavity so it melts into the bird as it roasts.
Arrange the onion, carrots and celery in a snug roasting pan or ovenproof skillet. These will cradle the chicken and become the sweetest little bed of vegetables. Pour the chicken stock or water into the pan to keep things moist and to catch the fond for gravy later.
Set the chicken on top of the vegetables breast side up. If you like, tie the legs together with kitchen twine. It helps the chicken roast evenly, but if you do not have twine, that is perfectly fine too. Give it one last sprinkle of pepper and a tiny extra pat of butter on the breast if you are feeling indulgent.
Roast at 425 degrees F for 15 to 20 minutes. This little burst of heat will encourage beautiful browning, and that smell will make you want to call everyone to the table. Keep an eye on it but do not hover too close. Let the oven do the work.
After the first browning, reduce the oven temperature to 375 degrees F and continue roasting until the internal temperature in the thickest part of the thigh reads 165 degrees F, about 45 to 60 more minutes depending on the bird. You will know it is done when the juices run clear when you pierce between thigh and body and the skin is a deep, golden color. Oh, my goodness, your kitchen should be smelling just heavenly right about now.
Once the chicken is cooked, transfer it to a cutting board and let it rest for 15 minutes. Do not skip this step. Resting lets the juices settle so each slice is tender and juicy. Cover it loosely with foil if you like, and resist the urge to carve right away.
While the chicken rests, you may lift the vegetables and pan juices into a small saucepan and simmer for 5 minutes to concentrate the flavors. Skim off excess fat if you prefer. Taste and adjust seasoning. You can spoon these glorious juices over the carved chicken and vegetables when you serve.
Carve the chicken by removing the legs and thighs first, then the breasts. Arrange on a platter with the roasted vegetables. Serve with mashed potatoes, a simple green salad, or crusty bread and a little extra pan juice. Gather everyone at the table and listen to their stories while you pass the plates.
Cooking Tips
- 💡Nana's Little Notes: If your chicken skin sticks when you try to lift it, chill the chicken for 10 minutes. That firms the fat and makes it easier to slide your fingers under the skin.
- 💡Nana's Little Notes: If you do not have fresh herbs, use 1 teaspoon dried thyme and 1 teaspoon dried rosemary in place of the fresh. Dried herbs should be added to the butter too, they still give you comfort and warmth.
- 💡Nana's Little Notes: A good trick for even cooking is to use a thermometer. When the thigh reaches 165 degrees F you are safe. If you do not have a thermometer, pierce and watch for clear juices, but remember that testing carefully keeps the meat juicy.
- 💡Nana's Little Notes: Leftovers are a treasure. Shred any remaining meat and fold into soups, pastas, or a comforting chicken pot pie for another evening of gentle home cooking.
Nutritional Information
Per serving
May this chicken sit at the center of many sweet conversations in your home. May the herbs and the slow heat wrap your family in comfort and give you a reason to linger at the table. Remember to be gentle with yourself as you learn. You are creating more than a meal. You are making memories and passing along care. Be good to yourself, and enjoy every warm bite.
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