Description
A simple and flavorful whole roasted chicken infused with fresh lemon, herbs like parsley and tarragon, and garlic, accompanied by roasted baby potatoes and onions for an easy, delicious meal.
Ingredients
- 1 (4-pound) whole chicken
- 4 tablespoons unsalted butter, softened, divided
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 3 cloves garlic, finely minced
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1 whole head of garlic, top sliced off
- 1 lemon, halved
- 1 pound baby potatoes, halved
- 1 large onion, quartered
- Extra virgin olive oil, for drizzling
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- In a small bowl, combine the softened butter with chopped parsley, tarragon, minced garlic, and lemon zest. Season this herb butter mixture generously with salt and pepper.
- Prepare the chicken by patting it thoroughly dry, both inside and out, with paper towels. Season the cavity with salt and pepper.
- Carefully loosen the skin over the chicken breasts and thighs using your fingers. Gently spread about half of the herb butter mixture underneath the skin. Place about two tablespoons of butter under the skin on each side.
- Stuff the chicken cavity with the lemon halves and the cut head of garlic. If desired, truss the chicken legs together with kitchen twine.
- Rub the remaining herb butter mixture all over the exterior of the chicken skin and season again with salt and pepper.
- Arrange the halved baby potatoes and quartered onion around the chicken in a large roasting dish or a sturdy cast-iron skillet. Drizzle the chicken and vegetables with a little extra olive oil.
- Roast for 1 to 1.5 hours, or until the chicken is golden brown and a meat thermometer inserted into the thickest part of the thigh registers between 160-165 degrees F (71-74 degrees C). Baste the chicken every 15 minutes with the pan juices and rotate the pan for even cooking.
- Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving to allow the juices to redistribute. Serve with the roasted potatoes and onions.