Garlic Herb Roasted Chicken with Lemon Butter Sauce

Elijah Grounds

This comforting yet elegant roasted chicken dish draws inspiration from classic French farmhouse cooking, modernized with a rich lemon butter pan sauce and a fragrant herb blend. Juicy on the inside, golden and crispy on the outside, it's perfect for a dinner party or a cozy Sunday meal.

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Prep Time 25

Cook Time 1 20

Total Time 1 45

Course Main Course

Cuisine French

Servings people

Calories 186 kcal

Equipment

Roasting pan
Meat thermometer
Knife and cutting board
Mixing bowl
Small Saucepan

Ingredients

For the Chicken:

1 whole chicken (about 4 lbs) free-range or organic preferred
4 tablespoons unsalted butter softened
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme leaves only
1 teaspoon lemon zest from 1 organic lemon
6 cloves garlic minced
2 teaspoons kosher salt
1 teaspoon black pepper freshly cracked
1 whole lemon halved
4 sprigs fresh thyme for stuffing

For the Lemon Butter Sauce:

1 cup chicken stock
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter cold

Instructions

Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels and place it breast side up on a rack in a roasting pan.
In a small bowl, mix softened butter, rosemary, thyme, lemon zest, minced garlic, salt, and pepper into a herb butter paste.
Carefully loosen the skin over the chicken breasts and thighs, and spread half the herb butter under the skin. Rub the remaining butter all over the outside. Stuff the cavity with halved lemon and fresh thyme sprigs.
Roast the chicken uncovered for 1 hour and 20 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C). Baste twice during roasting for extra crisp skin.
Remove chicken and rest for 15 minutes, loosely tented with foil to retain moisture.
To make the sauce, pour pan drippings into a small saucepan. Add chicken stock and lemon juice, and simmer for 5-7 minutes. Whisk in cold butter pieces until silky and emulsified. Do not boil once butter is added.
Carve the rested chicken and serve with a generous spoon of lemon butter sauce drizzled over the top.

Notes

For a richer crust, air-dry your seasoned chicken uncovered in the fridge for up to 8 hours before roasting.
Substitute rosemary and thyme with tarragon or sage for seasonal variation.
Making the herb butter a day ahead enhances flavor depth.

Nutrition

Calories: 186kcalCarbohydrates: 5gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 1252mgPotassium: 122mgFiber: 1gSugar: 1gVitamin A: 676IUVitamin C: 10mgCalcium: 32mgIron: 1mg

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