Description
Herb butter roast chicken with garlic potatoes brings together crispy skin and juicy meat with potatoes that soak up all those buttery, garlicky flavors you’re creating. The whole thing roasts together in one pan, making cleanup easy and leaving you with a complete dinner that feels special without keeping you in the kitchen all evening.
Ingredients
Scale
Protein:
- 1 whole chicken (about 4 to 5 pounds)
Aromatics and Seasonings:
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 lemon, zested and juiced
- salt and pepper to taste
Fats and Vegetables:
- 1/2 cup unsalted butter, softened
- 2 tablespoons olive oil
- 1.5 pounds baby potatoes, halved
Instructions
- Combine 1/2 cup softened butter with 6 minced garlic cloves, 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 2 tablespoons fresh parsley, the zest from 1 lemon, and juice from that same lemon in a bowl, mixing everything together thoroughly.
- Heat your oven to 425°F and pat your 4 to 5 pound chicken completely dry with paper towels.
- Season the cavity of your chicken generously with salt and pepper inside.
- Rub half of your herb butter under the chicken’s skin, working it gently across the breast and thighs, then spread the remaining herb butter all over the outside.
- Toss your 1.5 pounds halved baby potatoes with 2 tablespoons olive oil, salt, and pepper until coated evenly.
- Arrange the potatoes around your chicken in a roasting pan, then place the chicken breast-side up in the center.
- Roast everything at 425°F for 1 hour and 15 minutes, checking that the thickest part of the thigh reaches an internal temperature of 165°F.
- Remove your roasted chicken and potatoes from the 425°F oven once the temperature reads 165°F in the thigh, and let the bird rest for 10 minutes before carving.
Notes
- Pat your chicken completely dry before applying the herb butter, since any moisture prevents the skin from crisping up properly during roasting.
- Make your herb butter ahead of time and let it soften at room temperature so it spreads easily under the skin without tearing the delicate membrane.
- Toss your potatoes with the chicken drippings halfway through cooking to build deeper flavor and ensure they cook evenly with the bird.
- Check your chicken’s temperature in the thickest part of the thigh rather than the breast, as thighs take longer to cook and this gives you the most accurate reading for doneness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Roasted Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 490 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.3 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg