Name: How To Roast Chicken With Butter And Herbs In 4 Ways
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 whole chicken; 4 tablespoons softened butter; 1 teaspoon oregano; 1 teaspoon parsley; 1 teaspoon cumin powder; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon garlic powder; 1 teaspoon lemon pepper; 0.5 teaspoon ground black pepper; 1 teaspoon crushed red pepper; 2 teaspoons red hot sauce; 0.5 tablespoon chopped fresh rosemary

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This Roast Chicken with Butter and Herbs is bursting with flavor and juicy meat! It’s such a classic dish that pairs well with all kinds of sides and can be the showstopper at any party.

Nothing beats a beautifully browned roast chicken surrounded by vegetables in both appearance and flavor. What I like best about this chicken is how simple it is to make, and the result is super moist and flavorful. Serve with cooked zucchini, potatoes, and carrots to round out the meal. I have included baked, Instant Pot, and stovetop variations; choose your favorite!

Tips For Perfect Roast Chicken

Thaw the chicken thoroughly before starting; if you buy frozen chicken, let it thaw in the refrigerator for one to two days beforehand.

Place the marinated chicken in the refrigerator overnight or 24 hours for the best result.

Steps To Make The Perfect Roast Chicken

The following steps make this roast whole chicken stand out from the rest!

Prep Chicken: Wash the chicken and remove the neck and giblets from the cavity. Pat the chicken dry all over with paper towels.
Rub & Season Well: Melt the butter, squeeze in the lemon, and add all the herbs and spices. Rub the mixture all over the chicken, including inside the cavity and under the skin. Once more, if needed, rewarm the herb butter in the microwave to make it softer.

Let it sit: The chicken will taste best if left for two to four hours, or even better, overnight.

Rest: Allow the chicken to rest for about 10 minutes before carving to allow the juices to settle. If you cut it immediately, the meat will become more tough and chewy and lose its juice.

Cooking Variation To Make The Chicken

I tried a variety of cooking methods, and I have to say that they are all excellent without sacrificing appearance or flavor.

Instant Pot: Cover the chicken with foil and make a few holes for the steam to release. Now add half a cup of water to the Instant Pot, place the chicken on the IP stand, and put on manual (i.e. pressure) on high for 7 minutes. When the timer beeps, open the vent to release pressure. Now put it in an oven-safe roasting dish and broil it for 5 minutes!

Baking: Bake the chicken for ten to fifteen minutes at 450 degrees Fahrenheit. Then, reduce the temperature of the oven to 350 degrees and roast it for 20 minutes per pound.

Stovetop: Put the chicken into the pot and cook over medium-low heat, covered, for 30 minutes. Chickens naturally release water as they cook, so do not add any water. Once the meat is tender, sear it on both sides over high heat to achieve a crisp color. Over-stovetop cooking intensifies the flavor of the chicken.

Enjoy the crispy and juicy texture of the chicken by serving it with your favorite vegetables on the side.

More Chicken Recipes

Pakistani Dhaba Style Chicken Karahi

Sada Dehli Wali Biryani | Plain Biryani Meats

Shami Kabab (INSTANT POT AND STOVETOP)

Chicken Kabab Masala OR Kabab Karahi

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