Capital Herb Roast Chicken
Our most requested recipe from the 2014 archive.
Ingredients
- • 1 whole chicken (4-5 lbs)
- • 4 tablespoons butter, softened
- • 3 cloves garlic, minced
- • 2 tablespoons fresh rosemary, chopped
- • 2 tablespoons fresh thyme, chopped
- • 1 tablespoon fresh sage, chopped
- • 1 lemon, halved
- • Salt and pepper to taste
- • 2 tablespoons olive oil
- • 1 lb baby potatoes, halved
- • 4 carrots, cut into chunks
Instructions
- 1
Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels.
- 2
Mix softened butter with garlic, rosemary, thyme, and sage. Season generously with salt and pepper.
- 3
Gently loosen the skin of the chicken breast and spread half the herb butter under the skin. Rub the remaining butter over the outside of the chicken.
- 4
Stuff the cavity with lemon halves and any remaining herb stems.
- 5
Toss baby potatoes and carrots with olive oil, salt, and pepper. Arrange in a roasting pan and place the chicken on top.
- 6
Roast for 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- 7
Let the chicken rest for 15 minutes before carving. Serve with the roasted vegetables and pan juices.
This recipe has been a Capital Spice reader favorite since we first published it in 2014. It’s the kind of dish that makes your kitchen smell like a holiday and your guests think you’re a professional chef. The herb butter is the secret — it bastes the chicken from the inside as it roasts, keeping the meat impossibly juicy.