Best 3 Buttery Herb Roasted Chicken Recipes

Indulge in a culinary masterpiece with our tantalizing Buttery Herb Roasted Chicken recipe, a symphony of flavors that will delight your palate. This succulent dish features a tender, juicy chicken generously coated in a savory blend of herbs and spices, roasted to perfection for a crispy golden-brown skin. Accompany this exceptional main course with a medley of delectable side dishes: Garlic Parmesan Roasted Potatoes, a medley of tender potatoes tossed in a flavorful combination of garlic, Parmesan cheese, and herbs, roasted until crispy. Experience culinary bliss with Honey Roasted Carrots, a vibrant side dish featuring sweet carrots glazed in a luscious honey-butter sauce, roasted until tender-crisp. Complete your meal with a refreshing and tangy Cucumber Tomato Salad, a delightful combination of cucumbers, tomatoes, red onions, and a zesty vinaigrette dressing. These recipes are culinary gems that will elevate your dining experience to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERY HERB ROASTED CHICKEN

Buttery Herb Roasted Chicken image

Roasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 roasting chicken (5 to 6 pounds)
1/2 cup unsalted butter, softened, divided
1 cup chicken broth
3/4 cup orange juice
1/2 cup white wine or additional chicken broth
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 fresh rosemary sprigs
2 fresh thyme sprigs
2 fresh sage sprigs

Steps:

Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken., Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan. , Roast until thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

Nutrition Facts : Calories 599 calories, Fat 42g fat (17g saturated fat), Cholesterol 191mg cholesterol, Sodium 703mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 48g protein.

LEMON-HERB ROAST CHICKEN DINNER

Lemon-Herb Roast Chicken Dinner image

Here's the one-and-done chicken recipe you didn't know you needed-until now! It's easy enough to pull off with a couple of standard veggies, like carrots, potatoes and onions and flavorful aromatics, like rosemary, thyme and garlic. Toss the whole lot together in your trusty 13x9, and set your chicken on top. As the chicken cooks, its drippings add incredible flavor and tender texture to the veggies below. Give this dish a try, and we think you'll understand why we consider this the new essential chicken dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons butter, melted
1 1/2 teaspoons salt
1 teaspoon black pepper
1 lb baby red potatoes, halved
1 cup peeled, 1-inch cubed carrots
1 cup chopped onions
1 (3 to 4 lb) whole chicken, giblets removed
5 sprigs fresh thyme
1 sprig fresh rosemary
5 cloves garlic
1 small lemon, cut into wedges

Steps:

Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.

Nutrition Facts : Calories 530, Carbohydrate 29 g, Cholesterol 145 mg, Fat 2, Fiber 4 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1/4 Chicken and 1 Cup Vegetables, Sodium 1090 mg, Sugar 5 g, TransFat 1 g

BUTTER-HERB ROASTED CHICKEN

Butter-Herb Roasted Chicken image

Butter gives this herb-roasted chicken a nice crispiness in this recipe, perfect for a Sunday supper!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h55m

Yield 4

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh sage leaves
2 cloves garlic, finely chopped
1 1/4 teaspoons salt
1 teaspoon pepper
1 whole chicken (about 4 lb)
12 small whole carrots with tops or 3 large carrots, cut into 1-inch pieces
1 lb fingerling potatoes, cut lengthwise in half
2 sweet onions, each cut into 6 wedges
2 tablespoons olive oil
1/2 cup Progresso™ chicken broth (from 32-oz carton)

Steps:

Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.

Nutrition Facts : Calories 660, Carbohydrate 32 g, Fat 6, Fiber 4 g, Protein 51 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1270 mg

Tips:

Use a whole chicken for the best flavor. A whole chicken will give you more meat and a more flavorful broth than using just chicken breasts or thighs.
Rinse the chicken inside and out before cooking. This will help to remove any bacteria or debris that may be on the chicken.
Pat the chicken dry before roasting. This will help the skin to crisp up.
Use a combination of butter and olive oil to roast the chicken. This will give the chicken a nice golden brown color and a moist interior.
Season the chicken generously with salt, pepper, and your favorite herbs. This will help to enhance the flavor of the chicken.
Roast the chicken at a high temperature for the first 30 minutes, then reduce the temperature to finish cooking. This will help to create a crispy skin and a juicy interior.
Let the chicken rest for at least 10 minutes before carving. This will help to redistribute the juices throughout the chicken.

Conclusion:

Buttery herb roasted chicken is a classic dish that is perfect for any occasion. It is easy to make and always a crowd-pleaser. The combination of butter, herbs, and roasted chicken is simply irresistible. This recipe is a great way to enjoy a delicious and flavorful chicken dinner.