Dinnertime used to be a battleground in my kitchen. I’d spend ages prepping a chicken, following countless recipes to the letter, only to end up with dry, rubbery disappointment. My family would try to be polite, but the forced smiles and lack of seconds said it all. I felt defeated. Was juicy, flavorful chicken just a myth?
Then, a miracle (or rather, a recipe) happened. A friend who’s a whiz in the kitchen shared this secret method, and let me tell you, it’s a game-changer. This isn’t your average roast chicken; it’s a revelation. It’s moist, bursting with flavor, and so easy even a kitchen novice like me can master it.
Here’s why you’ll love this recipe:
- Flavor Explosion: We’re talking incredibly juicy and tender chicken, thanks to a two-step butter technique. First, we infuse the bird with garlic butter under the skin, keeping it moist from the inside out. Then, a fragrant herb butter baste during roasting adds another layer of deliciousness and keeps the exterior beautifully browned.
- Aromatic Heaven: Rosemary and garlic create a delightful savory fragrance that will have your whole house drooling.
- Easy Weeknight Win: This recipe is surprisingly simple, requiring minimal prep work. Plus, it creates a delicious base for a variety of sides, making it a perfect weeknight meal.
Ready to ditch the dry chicken struggle and experience poultry perfection? Let’s get to it!
Ingredients
Chicken:
- 1 whole chicken (about 3-4 lbs)
- 30 g (1.1 oz) softened butter
- 20 g (0.7 oz) garlic, minced
- 120 g (4.2 oz) softened butter
- 1 lemon, zested and juiced
- 40 g (1.4 oz) melted butter
- 30 g (1.1 oz) fresh rosemary, chopped
- 20 g (0.7 oz) garlic, minced
- Salt and black pepper to taste
Vegetables (Optional Sides):
- 2 onions, sliced
- 20 ml (0.7 fl oz) vegetable oil
- 1 red bell pepper, sliced
- 700 g (25 oz) boiled potatoes, halved or quartered
- 10 g (0.4 oz) fresh parsley, chopped
Sauce (Optional):
- 40 g (1.4 oz) ketchup
- 20 g (0.7 oz) honey
- 20 ml (0.7 fl oz) soy sauce
- 4 g (0.1 oz) sweet paprika
- 4 g (0.1 oz) black pepper
- 4 g (0.1 oz) salt
- 30 ml (1 fl oz) lemon juice
Instructions
- Prep the Chicken: Preheat your oven to 180°C (350°F). In a small bowl, combine the softened butter (30g) with minced garlic (20g). Gently loosen the skin of the chicken by carefully separating it from the flesh with your fingers. Using your fingers, massage the garlic butter mixture under the chicken skin, making sure to get it between the breast and the skin as well.
- Season the chicken cavity generously with salt and pepper.
- Truss the Chicken (Optional): Trussing helps the chicken cook evenly. You can find many video tutorials online demonstrating this technique, or simply tie the legs together with kitchen twine.
- Herb Butter Baste: In another bowl, combine the remaining softened butter (120g) with lemon zest, melted butter, chopped rosemary, and minced garlic (20g). Season with salt and pepper.
- Roast the Chicken: Place the chicken breast-side up on a baking tray. Using a spoon, baste the chicken generously with the herb butter mixture. Place the lemon halves in the cavity. Roast for about 1 hour, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with the remaining herb butter every 20 minutes for extra flavor and moisture.
- Optional Sides: While the chicken roasts, you can prepare your desired sides. In a large skillet, heat vegetable oil over medium heat. Add the onions and cook until softened. Add the red bell pepper and cook for another 5 minutes. Season with salt and pepper. Alternatively, toss the boiled potatoes with olive oil, salt, pepper, and your favorite herbs before placing them on the baking tray with the chicken for the last 20 minutes of roasting.
- Optional Sauce: In a small saucepan, combine ketchup, honey, soy sauce, paprika, black pepper, salt, and lemon juice. Heat over low heat until simmering.
- Serve & Enjoy! Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables, mashed potatoes
