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I have been looking all my cooking life for THE Roast Chicken Recipe, and I’m pretty sure I’ve found it. This recipe is for all of you busy moms on the go , a roast chicken that your family will love is mere minutes of prep away and is so simple! Stop right now and print, bookmark, pin or otherwise save this recipe. Write it on a recipe card. I don’t care how, but you NEED to save this recipe from now on.I honestly don’t think I will ever make roast chicken (or turkey, for that matter, just you wait until Thanksgiving!) any other way. This post has been updated from 2015.
Table of Contents
- Roasted Chicken Using Butter and Herbs
- Pin This Recipe to Your Dinner Recipes or Chicken Recipes Boardsand remember to FOLLOW ME ON PINTEREST for more great recipe ideas!
- Butter Roasted Chicken Recipe
Roasted Chicken Using Butter and Herbs
This is basically a gorgeous, large, and in charge roast chicken that was cooked using ONE CUP of butter. I’ll pass the smelling salts out now to those of you who just fainted. That’s right folks…one whole cup of butter. Let that sink in for a moment because as soon as it really hits you, you are going to realize that there is just no way this recipe isn’t anything other than freaking fantastic. What truly makes this fantastic is that it is so incredibly easy to make, you guys. The ingredients are so simple for the chicken and then when you add in my laziness, I came up with the perfect roast chicken meal.
It was Easter and we were barely home from our three months in Arizona. I was very happy to be home in my kitchen, don’t get me wrong, but we had only three weeks to clean all of our laundry, organize care of the house, the animals, and the garden, and clean the entire yard. Cooking was actually a priority, believe it or not, because I knew that I wouldn’t be touching a stove for a couple of months. I had to get some recipes done that I could post while I was here in Europe. However, I’m not one for complex recipes that take all day, I’m not sure if you’ve noticed that. I wanted to fiddle around with some devilled eggs instead of a chicken all day long.
Tips & Tricks For Roast Chicken
The trick to this roasted chicken recipe is that itcombines almost allof the tricks of the roasting chicken trade into one recipe.
- Placing cut lemons inside for moisture helps immensely. This is a moist, juicy chicken!
- The butter and herbs are essential for taste and crispy skin. Not only that, the butter and herbs trickle down into the vegetables, making everything flavored and buttery.
- Another secret that chefs use is oil to make sure that the skin crisps up. You don’t need a lot of it, but it helps!
- Having the vegetables roasted at the same time for optimal taste and ease is a lifesaver for busy moms on the go!
The chicken bakes up so perfectly delicious and crispy that I’ve found my go-to chicken recipe for a solid roast chicken. The herb butter melts into those vegetables and cooks right in,saturating them from the inside out with flavor. The chicken isn’t dry in the slightest with all the moisture used. It’s so amazing that I wish I was writing a chicken cookbook right now. In fact, if I write a savory cookbook next, this is going to be in it, without a doubt. It’s that darn good.
More Recipes for Cooking a Whole Chicken:
- Lemon Cilantro Roast Chicken
- Spatchco*cked Baked Honey Mustard Chicken
- Crockpot Honey Garlic Chicken
- Healthier BBQ Honey Sesame Chicken
- How to Make Rotisserie Chicken in Your Crockpot
Chicken recipes using chicken legs, thighs and breast pieces:
- Camp Cook’s Parmesan Chicken
- Crispy Oven Baked Chicken Thighs
- Oven Baked Fried Chicken
- Oven Baked Chicken Legs
Make sure to use a nice large chicken for the best taste, around 5-7 lbs is a great size (I picked mine up at Acme Meat Market here in Edmonton). I really hope that you guys give this one a whirl!
Love,
Karlynn
Pin This Recipe to Your Dinner Recipes or Chicken Recipes Boardsand remember to FOLLOW ME ON PINTEREST for more great recipe ideas!
Butter Roasted Chicken
This butter roasted chicken will change the way you roast chickens forever! This is the best roast chicken recipe out there, your family will love it!
5 from 40 votes
- Prep Time
- 20 minutes
- Cook Time
- 2 hours
- Course
- Dinner
- Cuisine
- North American
- Servings
- 6 servings
- Calories
- 402
- Author
- Karlynn Johnston
Ingredients
- one large chicken around 5-6 lbs
- 1 cup of salted butter room temp
- 2 tablespoons olive oil
- 2 tablespoons poultry seasoning
- one lemon
- one small onion for inside the chicken cavity
- 3 large potatoes washed and sliced into large chunks
- 4 large carrots washed and sliced into large chunks
- 1 large white onion peeled and quartered – cook with the vegetables
Instructions
Preheat oven to 350 °F.
Pat dry the chicken.
Combine the butter with the oil and poultry seasoning until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
Place into a large roaster on a baking rack. Add your desired vegetables around the edges.
Roast chicken uncovered in the preheated oven until browned and the juices run clear, about 2 hours. At the one hour point, give the vegetables a stir to coat with the melted butter mix and juices.
The chicken is done when an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 175 ° F. ( for meat texture, 175 is best)
Remove from oven and tent with foil, letting it rest for 10 minutes minimum.
Remove, carve and serve along with the vegetables.
Recipe Notes
Nutritional values will vary according to brands of ingredients uses, values are only an estimate.
Nutrition Information
Serving: 5-6, Calories: 402kcal, Carbohydrates: 19g, Protein: 3g, Fat: 35g, Saturated Fat: 20g, Cholesterol: 81mg, Sodium: 310mg, Potassium: 615mg, Fiber: 4g, Sugar: 2g, Vitamin A: 7780IU, Vitamin C: 16.1mg, Calcium: 73mg, Iron: 4.1mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Karlynn Johnston
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
Learn more about me
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Reader Interactions
Comments & Recipe Tips Share a tip or comment!
Ryan says
ReplyHi Karlynn, I’m curious if you’ve cooked this gorgeous looking roast chicken in your air fryer? If you have, would you please post your instructions? Having so many different cooking gadgets I no longer can find my oven. This one I’d like to make in my 8 quart Ninja SmartLid.
In case no one has told you today, I have never had a failed recipe of yours and I appreciate your recipes.Elizabeth says
ReplyI was going to make this tomorrow but don’t have a roasting rack. Can I use my Dutch oven, or just a cookie sheet?
Sarah says
ReplyHi there! I might be blind but I can’t seem to find the part about the herbs being mixed with the butter? What herbs do we use and how much?
Donna says
ReplyI think she might mean the poultry seasoning for herbs.
Erin says
ReplyTurned out great! I added some additional chicken and orange miso broth to the roaster during the 2nd hour and it really took the meal to the next level.
Pat Gora says
ReplyI have been using the butter method on my turkeys for the last 60 years. Never had a failure. The turkey always comes out beautifully browned and delicious! I have shared my recipe with all my friends and they all agree..
Jeanne says
ReplyCan I cook this in a bag since I don’t have a roaster????? Need an answer soon!!
Karlynn Johnston says
ReplyAbsolutely just follow the cooking times on the cooking bag!
Sherry says
ReplyHow do we make gravy from the juices? Anyone done it?
Camrey Robert says
Replylooking like a different recipe. This weekend this will be my main. Last weekend i ordered a full grilled chicken from the Tandoori EH and they really amazed me with the taste and the quality.
David says
ReplyWhat’s not good with a cup of butter. Lol
Paul says
ReplyForgot the fresh herbs; Rosemary, Sage, Garlic, Oregano. Couple springs of fresh Rosemary on the potatoes and life is wonderful.
The Gravy suggestion above was spot on.
Matthew Brian Ferrell says
ReplyMen roast chickens too. You only mentioned busy mom’s, expand your perception of who may be cooking. Looking forward to trying out.
Amanda says
ReplyI wouldn’t take offense, Matthew. It’s likely that she was just thinking from her perspective as a busy Mom and not purposefully excluding all of the wonderful male cooks out there!
That said, I’m a squeamish gal that freaking hates rubbing butter on raw chicken. My husband found this recipe and made it knowing I would NEVER smear a cup of butter on anything. In spite of the heart attack I nearly had when he told me about the butter, it was delicious!
Chris says
ReplyMatthew, I’m sure you can relate to what she means: a busy day taking care of a family needs an easy, solid win when it’s time to feed everyone. You know how it is!
Virginia says
ReplyCan’t wait to try this today. You say not to cover chicken does that mean I leave the cover off the roaster?
Claire Louise Gillibrand-Mellor says
ReplyGorgeous recipe i used it on Chicken Breasts too and they were delicious, i used fresh oranges in the cavity and served with a citrus dress and nacho crumb salad.
Rick Griffith says
ReplyOn a scale of 1-10, I give it a 4. Not bad, but nothing to write home about, needs more flavor, Just another roast chicken recipe.
Nice hype to get attention though- “only roast chicken recipe you’ll ever need”. I’ll keep lookin’Gina Casteel says
ReplyGoing to make this for dinner. Would it cook the same amount of time in my electric roaster?
Agen Piala says
ReplyThis was the perfect roast chicken! Thanks for the great recipe, and the cup of butter somehow is perfect with all those vegetables. A keeper!
Chris says
ReplyMade this yesterday. Turned out just like the picture shows. I did use only 1 teaspoon poultry seasoning. Moist and tender, easy to put together. I’d post a picture but can’t find how to do it.
Jayna says
ReplyI just found your page….. SO happy and excited to try your recipes. Wishing you had a savory cookbook….
Karlynn Johnston says
ReplyThe savoury is coming up soon!!!
lil says
ReplyKarlynn
This was superb I love roast chicken it is my favorite way roastingAbby says
ReplyIt asks for small and large onion are you doing something different with the small onion? I can’t wait to try this????
Karlynn Johnston says
ReplyYes! Chop up the large one and add to the veggies!
Sanji33 says
ReplyMaking this in a few hours, have a roasting pan but I do not have a baking rack. Can I use something else?
Nicolle Fizzard says
ReplyNailed it chica!!! Amazing. A defo repeat.
Tanya Schauer Hein says
ReplyLooks good. My Grama used to melt butter and use a syringe to inject it into the breast meat of turkeys or large chickens, as well as stuff some under the skin. Herbs and seasonings went on top. Phenomenal.
Christie Nicholson says
ReplyI always do my turkey like this. Add some of the butter mixture under the skin for even more delishousness 🙂
Susan Fortune says
ReplyDo you think using a small turkey would work as well
Eric Balcom says
Replyok you made me hungry .
The Kitchen Magpie says
ReplyThat’s my job!! Now get cooking lol!
Andrea Daniar says
ReplyOk. I literally saw your post this morning, and I just made it for dinner tonight!
Delish! The roasted veggies are so flavourful. I even used the chicken drippings for a gravy- very decadent! I’m trying not to think about how much butter my family consumed this evening!thekitchenmagpie says
ReplyOooh my, a butter gravy!!!!! YUM! I’m glad that you liked it, smart idea for the gravy. It’s a good, decadent weekend meal, for sure!
Marilynne Baker says
ReplyMy favorite meal!
TracyBane says
ReplyMaking this now, and i see you list one small onion, then a few lines later one large onion. I wonder if the small one goes in the cavity with the lemon? I am planning to throw in a sprig of rosemary, since it is growing on my back porch! But let me know about that small onion!
thekitchenmagpie says
ReplyTracyBane Yes, it does go in the cavity!
Ida Pence Waterous says
ReplyThat sounds SOOO good, cuz come on, BUTTER.
div says
Replywe dont get poultry seasoning here…anyway to make it?
TracyBane says
Reply@div Combine sage, thyme, marjoram, rosemary, nutmeg, and black pepper
Tracy Lauren says
ReplySounds wonderful! Can’t wait to try it
