Whole Roasted Chicken with Dijon Herb Butter

5 from 2 votes

Whole Roasted Chicken with Dijon Herb Butter

Whole Roasted Chicken with Dijon Herb Butter is moist and fragrant using fresh herbs, lemon and butter to make a simple weeknight dinner extraordinary!

Prep Time40

Cook Time1

Resting Time15

Total Time1 40

Course: Dinner

Cuisine: American

Keyword: Chicken, Chicken Recipes, Dinner Recipes, Whole Roasted Chicken

Servings: servings

Calories: 645kcal

Author: Alisa Infanti

Ingredients

Dijon Herb Butter

¼ cup thyme leaves
¼ cup rosemary finely chopped
¼ cup sage finely chopped
1 tbsp lemon zest
1 cup butter room temperature
2 tbsp grainy Dijon mustard

Whole Roasted Chicken

1 roasting chicken 4-pound
½ tsp salt
½ tsp pepper
1 lemon small
2 tbsp olive oil

Instructions

Dijon Herb Butter

Place all the ingredients in a bowl and mix until well combined. Or if you have a stand mixer use the paddle attachment and beat on high until well combined.
Place a piece of plastic wrap on the kitchen counter, then transfer the butter mixture on top of the wrap. Shape the butter into a log about 6" long X 2" wide, then wrap tightly in the plastic wrap. Place the log in the refrigerator and allow to chill until firm, 25 to 30 minutes before slicing.
Store in the refrigerator for up to 1 week for well wrapped in the freezer for up to 3 months.

Roasted Chicken with Dijon Herb Butter

Preheat the oven to 400 degrees F
Rinse the chicken thoroughly and pat it dry all over with paper towel to remove any excess moisture; this will help ensue the bird gets a nice crispy skin when roasting. Allow the bird to come to room temperature before cooking.
Place the chicken in a 9 X 13-inch roasting pan and tuck the wings under the body.
Generously season the inside of the cavity with salt and pepper, then place the lemon quarters inside. Gently lift the breast skin of the bird and place two rounds of the Dijon herb butter under the skin atop each breast (using four round of butter in total). Use the back side of a spoon to help lift the skin, being careful to take your time so as not to tear it. Once the butter is in place use some kitchen twine to tie the legs together in a simple bow.
Rub the outside of the bird with the olive oil and generously season with more salt and pepper.
Place the chicken in the oven and roast for 15 to 20 minutes per pound (60 to 80 minutes for a 4-pound bird) or until the juices run clear when you make a little cut between the thigh and leg. Baste the bird with juices every 15 minutes until done.
Remove from the oven and place the last two pieces of Dijon butter atop the chicken, then tent with foil and allow to rest for about 15 minutes. Serve immediately.

Notes

Excerpted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin. Copyright © 2019 Rosie Daykin. Photography by Rosie Daykin and Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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