Home » Recipes » Main Dish Recipes » Butter Roasted Chicken

Butter Roasted Chicken

This tender, juicy Butter Roasted Chicken is seasoned with fresh herbs and lemon, then basted with butter for a crispy golden brown skin.
4.9 from 9 votes
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Finished butter roasted chicken on a white serving platter.

This tender, juicy Butter Roasted Chicken is seasoned with fresh herbs and lemon, then basted with butter for a crispy golden brown skin. It’s easy to make with only four ingredients!

I’ve roasted many chickens in my time. Many.

Finished butter roasted chicken on a white serving platter.

First, because it’s one of the most delicious meals you can serve your family. And you can change the seasonings to suit your family’s tastes.

And second, because it’s just so easy. Season the chicken, pop it in the oven, and come back later to serve dinner.

I had really never thought that there might be a better method for roasting a chicken until came across this butter basted chicken. Since I found this method, I now have a new favorite way to roast a chicken. Of course, I made a few tweaks and adapted the recipe to suit myself, but that’s what cooking is all about, isn’t it?

SEE ALL MY PRINT AND KINDLE BOOKS AVAILABLE ON AMAZON!


🛒 Ingredient Notes


  • Whole Fresh Chicken – a smaller chicken is best for this recipe. Look for one that is around 4 pounds. I used to find 3-pound chickens, which I really like, but those are rare these days. Chickens today are bred to have so much breast meat that it makes the poor little things top-heavy and the smallest ones you can find are usually about 4 pounds. Although I have seen some labeled “organic” that are somewhat smaller.
  • Fresh Herbs – my favorite combination is tarragon thyme, rosemary and sage.
  • Lemon – One whole, fresh lemon.
  • Butter, salt, and pepper.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Cook Butter Roasted Chicken


Prepare the Chicken for Roasting

Whatever size bird you choose, just take it out of its package, remove all the “gunk” from the inside (you know, the giblets and the stuff that makes you go ewwww) and dry the skin really well with a paper towel. Then salt and pepper the chicken liberally, both inside and outside.

Cutting board with herbs for flavoring chicken

Now take your fresh herbs and stick them…well, you know where they go…

And push those lemon wedges in there, too. At this point, you can truss your chicken if you want to. I like to do it so that it cooks more evenly, but you don’t have to!

Add the Butter

Cast iron skillet containing whole uncooked chicken with butter

Now place the chicken on its left leg in a roasting pan or a large cast iron skillet. Put the butter all in one piece on top of the chicken.

🥄 How to Baste a Chicken


In my opinion, this is the ideal way to baste a chicken. It produces a golden brown chicken with crispy, buttery skin.

Step 1. Place the pan in the preheated oven for 15 minutes. Remove the pan from the oven, baste the skin all over with the accumulated pan juices and turn the chicken over on its right leg.

Step 2. Put it back in the oven and cook for 15 minutes. Remove the pan, baste the chicken and turn it breast side down.

Step 3. Put the pan back in the oven and cook for 15 minutes more. Remove the pan, baste the chicken and turn it breast side up.

Step 4. Cook for an additional 30 minutes or until the juices run clear at the thigh. Be sure to baste several more times during the final cooking. It makes the skin a beautiful golden brown and so crispy.

👉 PRO TIP: My best tip for roasting chicken is to use an instant read meat thermometer to check for doneness. Check the temperature in the thickest part of the thigh being careful not to allow the thermometer tip to touch a bone when reading. Chicken is done when the internal temperature reaches 165F.

Rest Before Serving

Remove the chicken from the oven and let it rest for at least 10 minutes before carving.

❓ Questions About Butter Roasted Chicken


Can I substitute other herbs?

If you don’t have the same herbs I used in the recipe, you can certainly substitute something else. Dill and basil are both very good. You can also use a different type of citrus. Try orange for a nice change.

Can I make it in advance?

Yes, of course. You can roast the chicken earlier in the day (or the day before) if you plan to serve it for dinner and gently reheat it covered with aluminum foil in a low oven (175-200 degrees) for about 20 minutes. Keep in mind that the skin won’t be as crispy when reheated.

How long can I keep the leftovers?

To store any leftover chicken, wrap it tightly in plastic or foil. Like most leftover foods, roasted chicken can be kept for about three days in the refrigerator. After that, the risk of food poisoning increases. If you won’t use your leftovers within three days, freeze them instead of refrigerating.


HAVE YOU TRIED THIS RECIPE?

I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!

WE’RE ON FACEBOOK, TOO!
If you’d like to hang out with lots of other Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

📖 Recipe

Finished butter roasted chicken on a white serving platter.

Butter Roasted Chicken

This tender, juicy Butter Roasted Chicken is seasoned with fresh herbs and lemon, then basted with butter for a crispy golden brown skin.
4.89 from 9 votes
Print It Rate It Save
Course: Main Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 213kcal
Author: Lana Stuart

Ingredients

  • 1 whole chicken about 4 pounds
  • Salt and pepper
  • Fresh herbs – my favorite combination is tarragon thyme, rosemary and sage
  • 1 lemon quartered
  • ¼ cup butter (1/2 stick)

Instructions

  • Preheat the oven to 400 degrees.
  • Remove the giblets from the chicken and dry it the skin well.
  • Thoroughly salt and pepper the chicken both inside and out.
  • Place the herbs and lemon wedges inside and truss if you wish.
  • Place the chicken on its side in a roasting pan or a large cast iron skillet. Sit the butter on top.
  • Place in the oven and cook for 15 minutes.
  • Remove from oven, baste the skin all over and turn the chicken on its other side.
  • Cook for 15 more minutes, remove from oven, baste the skin all over and turn the chicken breast side down.
  • Cook for 15 minutes, remove from oven, baste the skin all over and turn the chicken on its back (breast side up).
  • Return to the oven and cook an additional 30 minutes or until juices at the thigh run clear and the internal temperature reaches 165F. Be sure to baste several more times during the final 30 minutes of cooking.
  • Remove from the oven and allow to rest for at least 10 minutes before carving.

Notes

  • Use an instant read meat thermometer to check for doneness. Check the temperature in the thickest part of the thigh being careful not to allow the thermometer tip to touch a bone when reading. Chicken is done when the internal temperature reaches 165F.
  • To store any leftover chicken, wrap it tightly in plastic or foil. Like most leftover foods, roasted chicken can be kept for about three days in the refrigerator. After that, the risk of food poisoning increases. If you won’t use your leftovers within three days, freeze them instead of refrigerating.

Nutrition Information

Serving 1 | Calories 213kcal | Carbohydrates 2g | Protein 18g | Fat 15g | Saturated Fat 4g | Cholesterol 72mg | Sodium 75mg | Potassium 209mg | Fiber 1g | Sugar 1g | Vitamin A 146IU | Vitamin C 9mg | Calcium 23mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!
Butter Roasted Chicken - Roasted chicken seasoned with fresh herbs and lemon, basted with butter for a crispy golden brown skin. https://www.lanascooking.com/butter-roasted-chicken/

This post was originally published on August 16, 2011. It has been updated with new photos and additional information.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




42 Comments

  1. 4 stars
    This was very good, but do you have any suggestions as to how to keep the chicken upright in the baking pan (I used a steamer basket, LOL!)? Also, mine didn’t come out as browned as your photo, so again I’d appreciate any suggestions. But my picky eater son complimented me on this!

    1. Great to know you enjoyed the recipe, Elizabeth! As far as keeping the chicken upright, trussing will definitely help with that. It keeps the bird in a more compact shape and makes it easier to handle as well.

  2. I made this for my family and I will be making this again! It was succulent, delicious and I ended up making the best chicken salad I have ever made with all the leftovers. Thank you for sharing this simple way of roasting a chicken because its been one of those dishes that has always scared me. No more fear because of your recipe!
    Thanks Lana.

  3. You know, there are few things better than a well roasted, nicely seasoned chicken. Meets everyone’s expectations, and then some. Serve with some nice bread and a salad, and call it a feast!

    Miss P

    1. Yes, a nice roasted chicken is as good for a family meal as it is for company. Especially when it has a half a stick of butter basted all over it :-)

  4. Hi! Just made this recipe for a friends bday tonight and it was an absolute hit! The bird was juicy and extremely flavorful! I actually really enjoyed the periodic basting…every spoonful of melted butter just heightened the anticipation to dig in to this succulent bird! Paired it with panzanella salad for a slightly lighter meal. Thank you!

    1. I’m so glad that you enjoyed it, Carol! It’s one of my favorite ways to roast a whole chicken.

  5. Made this tonight and have to say it was the best roast chicken I’ve ever made and possibly the best I’ve ever eaten!