Garlic Herbed Butter Roasted Chicken
First, you'll want to add chicken stock to the bottom of the roasting pan, which will help to kept the chicken moist and juicy.
Next, make a compound butter recipe, using grass-fed butter and fresh or dried herbs. Then you pack half of the compound butter between the skin and the breast of the chicken, which will help to lock in the moisture and makes for a very juicy and flavorful roasted chicken recipe.
Finally, you spread the remaining compound butter all over the top of the chicken. Lastly, as you are roasting the chicken, you want to baste the top of the chicken with the drippings from the pan a few times, which will make a super crispy chicken skin.
- 6 tablespoons butter, at room temperature (ghee for dairy free)
- 2 teaspoons dried thyme
- 2 teaspoons rubbed sage
- 2 teaspoons dried minced onion
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 4 pound whole chicken
- 1 ½ cups chicken stock
- Preheat the oven to 400°F.
- In a small bowl, combine the butter, thyme, sage, onion flakes, salt, garlic powder and pepper. Mix until well incorporated.
- Place the chicken, breast side up, in a shallow roasting pan. Add the chicken stock to the bottom of the roasting pan.
- Gently loosen the skin covering the breasts of the chicken, lifting it away from the breast, creating a pocket between the breast and the skin.
- Pack half of the herbed butter between the skin and the breasts, distributing it evenly. Rub the other half of the herbed butter all over the top of the chicken.
- Bake on the middle rack for 30 minutes. Take the chicken out of the oven, baste the juices over the top of it and return it to the oven. Roast for an additional 30 to 45 minutes, basting every 10 minutes.
- Roast until it is cooked all the way through, with a meat thermometer reaching 165°F, and the skin is nice and crispy.