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Roast Chicken with Herb Butter and Pan Sauce

Joshua I. Krants
Indulge in the savory elegance of homemade Roast Chicken with Herb Butter and Pan Sauce. This recipe guides you through seasoning and preparing a whole chicken, which is then enriched with a fragrant herb butter under its skin for moist, flavorful meat. The bird is stuffed with lemon and onion, trussed, and expertly roasted to golden perfection. To complement the chicken, a rich pan sauce is crafted from the succulent drippings, wine, and fresh herbs, offering a symphony of flavors. This dish transforms a simple chicken into a gourmet centerpiece, perfect for impressing at any dinner occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Dry Brine 1 day
Course Dinner, Main Course
Cuisine American
Servings 0
Calories 1287 kcal

Equipment

  •  Butcher twine
  •  10-12 inch cast iron skillet
  • instant-read thermometer 

Ingredients
  

For the chicken

  • Whole roaster chicken giblets removed (about 4 pounds)
  • Fresh herbs such as rosemary parsley, and sage. Mince the leaves to mix with butter and retain the stems.
  • 1 Stick unsalted butter softened
  • 2 Cloves garlic minced
  • Kosher salt
  • 1 medium onion
  • 1 lemon

For the sauce

  • 3 tablespoons unsalted butter cold
  • 1 shallot
  • ½ cup dry white wine only cook with what you would drink
  • A few sprigs of the herbs used with the chicken.

Instructions
 

Preparation and Seasoning:

  • Prepare the Chicken: Remove giblets, if present, and pat the chicken dry with paper towels.
  • Season: Generously sprinkle kosher salt all over the chicken, including under the wings, back, and inside the cavity. Place on a wire rack over a baking sheet and refrigerate uncovered for 1 to 24 hours.

Herb Butter and Stuffing:

  • Herb Butter: Mix softened butter with minced herbs and garlic. Gently separate the skin from the meat and spread the butter mixture under the skin over the breasts and thighs. Apply remaining butter on the chicken's exterior, covering all areas.
  • Stuff the Cavity: Quarter an onion and halve a lemon. Stuff these, along with the herb stems, into the chicken's cavity.

Trussing and Roasting:

  • Truss the Chicken: Tie the legs together with butcher's twine and tuck the wing tips under the back.
  • Roasting: Preheat oven to 400° F (204° C). Place the chicken in a cast iron skillet, legs away from the handle, and roast in the oven. Rotate the skillet halfway through roasting to ensure even browning. Continue until the breast reaches 160° F (71° C). Rest the chicken for 10 to 15 minutes after removing it from the oven.

Pan Sauce:

  • Prepare the Sauce Base: Drain excess fat from the skillet, retaining about 2 tablespoons. Sauté shallots until soft.
  • Deglaze and Reduce: Add wine, scraping up browned bits. Add herbs and simmer until reduced by half. Season to taste.
  • Finish the Sauce: Remove from heat and whisk in cold butter, one tablespoon at a time. Stir in any chicken drippings.

Serving:

  • Carve and Serve: Carve the chicken and spoon the pan sauce over each serving.

Final Note:

  • Enjoy Your Creation: Savor the rich flavors of your homemade roast chicken, far superior to store-bought alternatives.

Nutrition

Calories: 1287kcalCarbohydrates: 22gProtein: 4gFat: 126gSaturated Fat: 80gPolyunsaturated Fat: 5gMonounsaturated Fat: 33gTrans Fat: 5gCholesterol: 333mgSodium: 32mgPotassium: 421mgFiber: 3gSugar: 9gVitamin A: 3879IUVitamin C: 24mgCalcium: 95mgIron: 1mg
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