Succulent Roast Chicken – Golden, Crispy-Skinned Herb Butter Roast with Juicy, Tender Perfection
Succulent Roast Chicken is a classic oven-roasted poultry dish.It features crispy golden skin and tender, juicy meat.Butter, garlic, and herbs enhance natural flavors.Roasted vegetables can cook alongside for a full meal.Pan drippings create a rich homemade gravy.Perfect for family dinners or special occasions.
Ingredients
- 1 whole chicken (3.5–4.5 lbs / 1.5–2 kg)
- 3 tablespoons unsalted butter (softened)
- 2 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 lemon (halved)
- Fresh thyme sprigs
- 1 teaspoon paprika (optional)
- Salt (generous amount)
- Freshly ground black pepper
- 1 onion (quartered)
- 2 carrots (chunked)
Instructions
- Preheat oven to 400°F (200°C).
- Pat the chicken completely dry with paper towels.
- Mix softened butter with garlic, salt, pepper, and herbs.
- Gently loosen the skin and spread butter mixture underneath and over the skin.
- Stuff cavity with lemon halves, onion, and extra herbs.
- Tie legs with kitchen twine and tuck wings underneath.
- Place chicken on a roasting rack or bed of vegetables.
- Drizzle olive oil over the skin and sprinkle paprika if using.
- Roast for 1 hour 10–15 minutes or until internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
- Let rest 10–15 minutes before carving.
Notes
- Dry skin ensures crispiness.
- Use a meat thermometer for accuracy.
- Let chicken come to room temperature before roasting.
- Resting allows juices to redistribute.
- Avoid overcrowding vegetables.
- Baste only once or twice to maintain crispy skin.
- Use pan drippings for gravy.
- Leftovers are perfect for sandwiches or salads