After much experimentation, I’ve discovered the trick to making the most juicy and tender chicken. This recipe, which involves infusing the chicken with butter and herbs, ensures that every bite is flavorful and succulent. Paired with perfectly seasoned vegetables, this dish is sure to be a hit at your dinner table.
Ingredients
For the Chicken:
- 1 whole chicken
- 200 g (7.1 oz) soft butter
- 5 g (0.2 oz) fresh rosemary, finely chopped
- 5 g (0.2 oz) salt
- 5 g (0.2 oz) black pepper
For the Vegetables:
- 500 g (18 oz) potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 5 g (0.2 oz) garlic powder
- 5 g (0.2 oz) dried rosemary
- 5 g (0.2 oz) black pepper
- 5 g (0.2 oz) salt
- 25 ml (0.8 fl oz) olive oil
Instructions
Step 1: Prepare the Chicken
- Preheat the oven:
- Preheat your oven to 375°F (190°C).
- Prepare the butter mixture:
- In a small bowl, combine the 200 g of soft butter with 5 g of fresh rosemary, 5 g of salt, and 5 g of black pepper. Mix well until the butter is smooth and the herbs are evenly distributed.
- Butter the chicken:
- Carefully separate the skin from the breast of the chicken by gently sliding your fingers under the skin. Be careful not to tear the skin. Spread about half of the butter mixture under the skin, directly onto the meat of the chicken. This will help keep the chicken juicy and infuse it with flavor.
- Season the outside:
- Rub the remaining butter mixture all over the outside of the chicken, ensuring it’s evenly coated.
Step 2: Prepare the Vegetables
- Season the vegetables:
- In a large mixing bowl, combine the potato chunks and carrot chunks. Drizzle with 25 ml of olive oil and sprinkle with 5 g of garlic powder, 5 g of dried rosemary, 5 g of black pepper, and 5 g of salt. Toss until the vegetables are evenly coated with the seasoning.
Step 3: Roast the Chicken and Vegetables
- Arrange in the roasting pan:
- Place the seasoned vegetables in the bottom of a large roasting pan, spreading them out to create an even layer. Place the buttered chicken on top of the vegetables.
- Roast:
- Place the roasting pan in the preheated oven. Roast the chicken and vegetables for 1.5 to 2 hours, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. The skin should be golden brown and crispy, and the vegetables should be tender.
Step 4: Rest and Serve
- Rest the chicken:
- Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender result.
- Carve and serve:
- Carve the chicken and serve it alongside the roasted potatoes and carrots. Enjoy this juicy and tender chicken with your favorite side dishes.
Cook’s Notes
- Butter: Ensure the butter is soft, but not melted, so it spreads easily under the skin and on the surface of the chicken.
- Resting Time: Letting the chicken rest after roasting is crucial to maintaining its juiciness.
- Vegetables: Feel free to add other vegetables like parsnips, onions, or Brussels sprouts to the roasting pan for more variety.
Variations
Lemon Herb Chicken
Add the zest and juice of one lemon to the butter mixture for a bright, zesty flavor. Place the lemon halves inside the chicken cavity before roasting.
Spicy Garlic Chicken
Add a teaspoon of chili flakes and extra garlic powder to the butter mixture for a spicy twist.
Thyme and Garlic Chicken
Replace the rosemary with fresh thyme and add a couple of minced garlic cloves to the butter for a fragrant and savory flavor.
Honey Mustard Glaze
In the last 15 minutes of roasting, brush the chicken with a mixture of honey and Dijon mustard for a sweet and tangy glaze.
Frequently Asked Questions (FAQs)
1. How do I know when the chicken is done?
Use a meat thermometer to check the internal temperature. The chicken is done when it reaches 165°F (74°C) in the thickest part of the thigh.
2. Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary, but reduce the amount to about 2-3 g (0.1 oz) since dried herbs are more concentrated in flavor.
3. How do I store leftovers?
Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy skin.
4. Can I use this recipe for chicken parts instead of a whole chicken?
Yes, you can use this recipe for chicken breasts, thighs, or drumsticks. Adjust the cooking time accordingly, as individual pieces will cook faster than a whole chicken.
5. Can I add other seasonings to the butter?
Absolutely! Feel free to customize the butter mixture with your favorite herbs and spices, such as thyme, sage, garlic powder, or lemon zest.
This recipe unlocks the secret to perfectly juicy and tender chicken, with the help of a rich butter and herb mixture. Paired with roasted vegetables, this dish is both satisfying and flavorful. Whether you’re making it for a special occasion or a comforting family dinner, this chicken will surely impress. Enjoy the best chicken you’ve ever made!
