Name: Juicy Chicken Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: American
Ingredients: 1 whole chicken; 6-8 baby potatoes; 1 small bag of carrots; 1 medium onion; 1 large lemon; ¼ cup butter, room temperature; 6 tablespoons butter, room temperature; 2 teaspoons salt; 2 tablespoons garlic, minced; 2 teaspoons thyme, fresh or ½ teaspoon dried; 2 teaspoons rosemary, fresh or ½ teaspoon dried; 1 teaspoon sage or 1 teaspoon fresh; 1 teaspoon onion powder; 1 teaspoon garlic salt; 2 tablespoons olive oil; Pepper to taste

Description

Succulent Herb-Crusted Chicken Breast delivers a delightful dinner that comes together in minutes with simple ingredients from your kitchen. Crispy golden edges and tender meat make this dish a weeknight winner that everyone around the table will absolutely devour.

Ingredients

Scale

Poultry:

1 whole chicken

Vegetables:

6–8 baby potatoes
1 small bag of carrots
1 medium onion
1 large lemon

Seasonings and Other:

¼ cup butter, room temperature
6 tablespoons butter, room temperature
2 teaspoons salt
2 tablespoons garlic, minced
2 teaspoons thyme, fresh or ½ teaspoon dried
2 teaspoons rosemary, fresh or ½ teaspoon dried
1 teaspoon sage or 1 teaspoon fresh
1 teaspoon onion powder
1 teaspoon garlic salt
2 tablespoons olive oil
Pepper to taste

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Instructions

Preheat your oven to 400°F, creating the perfect roasting environment for a golden, succulent chicken.
Carefully remove the chicken’s inner organs and rinse thoroughly. Use paper towels to completely dry the exterior and interior.
Insert half a lemon inside the chicken’s cavity, then secure the legs together using kitchen twine for even cooking.
Generously season the entire chicken surface with 2 teaspoons of salt and freshly ground pepper.
Create a flavor-packed herb butter by blending 6 tablespoons of room temperature butter with 2 tablespoons minced garlic, 2 teaspoons thyme, 2 teaspoons rosemary, 1 teaspoon sage, and 1 teaspoon onion powder until smooth.
Massage the herb butter mixture completely over the chicken’s skin, ensuring full coverage for maximum flavor infusion.
Select a large glass casserole dish, Dutch oven, or cast iron skillet to accommodate your chicken and vegetables.
Prepare your vegetables by halving 6-8 baby potatoes and carrots, then dice 1 medium onion. Toss the vegetables with 2 tablespoons olive oil and 1 teaspoon garlic salt.
Arrange the seasoned vegetables around the chicken in the cooking vessel, creating a beautiful roasting bed.
Roast the chicken uncovered at 400°F for 45 minutes, developing a crispy golden skin and rich color.
Loosely cover the chicken with aluminum foil and continue roasting for an additional 30 minutes until the internal temperature reaches 165°F.
Remove from the oven and allow the chicken to rest for 10 minutes, allowing juices to redistribute and ensure maximum tenderness.

Notes

Let herbs come to room temperature before mixing into butter for easier blending and even distribution of flavors.
Select a chicken around 3-4 pounds for consistent cooking and best results with this recipe.
Pat the chicken completely dry before seasoning to help achieve crispy, golden skin that seals in moisture.
Rotate the roasting pan halfway through cooking to ensure even browning and prevent any side from becoming too dark.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Chicken
Method: Baking
Cuisine: American

Nutrition

Serving Size: 4
Calories: 395 kcal
Sugar: 3 g
Sodium: 1200 mg
Fat: 27 g
Saturated Fat: 9 g
Unsaturated Fat: 16 g
Trans Fat: 0.3 g
Carbohydrates: 13 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 95 mg