Roast Chicken with Herb Butter
This post may contain affiliate links. Read my full disclosure policy.
This roast chicken recipe features crispy, golden skin, herb butter, and a rich Dijon pan sauce—simple enough for a weeknight, impressive enough for company.
There’s nothing better than a home-cooked meal to bring everyone to the table, and this roast chicken with herb butter is exactly that. Adapted from The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time by Laurie David, it’s the kind of dish that works just as well for a Sunday dinner as it does for an easy-but-impressive weeknight meal.
The chicken is slathered in a bright, flavorful herb butter made with fresh thyme, rosemary, sage, lemon zest, and a touch of honey. As it roasts, the butter melts into the meat, infusing it with rich flavor, while the shallots and garlic caramelize in the pan. And to finish, a quick Dijon pan sauce made straight from the drippings—no extra effort, just incredible flavor.
Pair this roast chicken recipe with Parmesan smashed potatoes and roasted carrots for a meal that’s simple but special.
“Wonderful, easy, and foolproof recipe.”
What You’ll Need To Make Roast Chicken
- Fresh Thyme, Rosemary, And Sage: Infuse the herb butter with earthy, aromatic flavors that enhance the chicken.
- Shallots And Garlic: Used in both the herb butter and roasting pan, these aromatics add depth, sweetness, and a rich, savory base to the dish.
- Lemon Zest: Brightens the herb butter with a fresh citrus note that balances the richness.
- Honey: Adds a touch of sweetness to the herb butter, enhancing the overall flavor.
- Butter: Softened for the herb butter to keep the chicken moist and flavorful, and added to the sauce for a silky finish.
- Olive Oil: Helps caramelize the shallots and garlic in the roasting pan while keeping the chicken skin crisp.
- Chicken: Using bone-in, skin-on chicken is key for the best flavor and juiciness—the bones help retain moisture, and the skin crisps up beautifully in the oven. You can cut a whole cut-up chicken or 4 bone-in, skin-on chicken breasts.
- Kosher Salt And Black Pepper: Work together to enhance flavor and help crisp the skin.
- Low-Sodium Chicken Broth: Forms the base of the sauce, picking up all the delicious browned bits from the roasting pan.
- Dijon Mustard: Gives the sauce a subtle tang and depth of flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the herb butter. Finely chop the thyme, rosemary, and sage. In a small bowl, mix the herbs with the shallots, lemon zest, honey, and butter until well combined. Set this mixture aside.
Step 2: Roast the chicken. Toss the shallots and garlic with olive oil in a roasting pan or large oven-safe skillet. Keeping the garlic unpeeled prevents it from burning while still infusing flavor into the pan juices.
Pat the chicken very dry with paper towels. (Removing excess moisture from the skin before roasting is key to getting that crispy, golden-brown exterior.) Place it in the pan over or around the shallots and garlic. Rub the herb butter all over the chicken and under the skin. Getting butter under the skin ensures that the flavors reach the meat, not just the surface. Sprinkle evenly with salt and season with black pepper.
Roast for 35 to 40 minutes, until the skin is golden brown. Reduce the heat to 375°F and continue roasting for 15 to 20 minutes, until cooked through. Lowering the temperature after initial browning prevents the chicken from drying out while ensuring even cooking. Total cook time should be under an hour—avoid overcooking.
Transfer the chicken and shallots to a serving platter, cover with foil, and discard the garlic. Letting the chicken rest is important; it allows the juices to redistribute, making the meat more tender and juicy.
Step 3: Make the sauce. Pour off the fat from the roasting pan, leaving the browned bits behind. Those browned bits (fond) are packed with concentrated flavor—they’ll make your sauce deeply savory. Place the pan over high heat, add the chicken broth, and bring to a boil. Whisk in the Dijon mustard and scrape up the brown bits, cooking until reduced by half, 5 to 8 minutes.
Finally, remove the pan from the heat and stir in the butter.
Pour the sauce into a gravy boat and serve alongside the chicken. (Straining is optional; I never bother.)
Video Tutorial
More Chicken Recipes You May Like
Roast Chicken with Herb Butter
Ingredients
For the Herb Butter
- 5 sprigs fresh thyme
- 1 sprig fresh rosemary
- 5 fresh sage leaves
- 1 shallot, peeled and finely chopped
- Zest of 1 lemon
- 1 teaspoon honey
- 3 tablespoons unsalted butter, at room temperature
For the Chicken
- 6 shallots, peeled and halved
- 1 whole head garlic, cleaned, unpeeled, and cut in half horizontally
- 1 tablespoon olive oil
- 1 chicken, 4 to 4 ½ pounds (1.8 to 2 kg), cut into 4 or 6 pieces (or 4 bone-in, skin-on chicken breasts)
- Herb butter (above)
- 2 teaspoons kosher salt
- Freshly ground black pepper
For the Sauce
- 2 cups low-sodium chicken broth
- 1½ tablespoons Dijon mustard
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 450°F (235°C) and set an oven rack in the middle position.
- Make the herb butter: Pull the herbs from the stems and finely chop. Combine the chopped herbs, shallots, lemon zest, honey, and butter in a small bowl and blend well. Set aside.
- Place the shallots and garlic in a roasting pan or large oven-safe skillet and toss with the olive oil (it's okay if the garlic breaks apart a bit). Pat the chicken VERY dry with paper towels (this will help the skin to crisp) and place it in the roasting pan. Use a soup spoon to rub the herb butter all over the chicken and under the skin too (if you don't eat the skin, rub a lot of it underneath!). Sprinkle the salt evenly all over the chicken and season with fresh pepper to your liking.
- Place the chicken in the oven and roast for 35 to 40 minutes, or until the skin is golden brown. Turn the heat down to 375°F (190°C); continue to roast for 15 to 20 minutes more, or until done. Chicken should be done in less than an hour; do not overcook.
- Transfer the chicken and the shallots to a serving platter to rest and cover with foil. Discard the garlic.
- Pour off all the fat from the roasting pan, leaving the brown baked-on bits in the bottom. Add the chicken broth and place on the stove over high heat; bring to a boil and whisk in the mustard. Using a whisk or wooden spoon, scrape up and combine the brown bits with the broth and continue to cook until the liquid is reduced by half, 5 to 8 minutes. Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside the chicken. (You can strain the gravy if you'd like, but I never bother.)
Notes
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Is there a way i could prepare the butter and rub the chicken ahead of time and wait to cook it?
This looks delicious
Sure, Melissa, that should be fine. Enjoy!
This is the most amazing recipe ever!!! I love it… Just now realize it calls for the chicken to be cut up.
For guests, can the chicken be cooked up to a point ahead of time?
Can the gravy be reduced ahead of time, and add the juices reducing further later, just before eating?
Love love love all your recipes… this one is more than 5 stars.
So glad you like the recipes! You can fully cook the chicken ahead of time; the skin just won’t be as crispy. Also, be careful not to overcook it when you reheat it. And I’d also fully prepare the gravy ahead. You can rehat it in the microwave or on the stove. Hope that helps!
Hi, I am planning to make this.. since beef is not available.. and roast chicken is an easy access at the rotisserie shop.. is it still the same with the “Sunday Roast Dinner” of UK?
Hi Jen ,
Planning on making this chicken recipe.
Can you make this recipe using only chicken legs & Thighs?
If so Will the roasting temperature be the same?
Thank you!
Hi Thilini, Thighs and legs should work here without any modifications. Please LMK how it turns out!
This is the second time I made this, so yummy! Very simple and full of flavour. I used a whole chicken, just cooked it a little longer.
wonderful, easy and foolproof recipe. i bought a whole chicken and forgot to ask my butcher to cut it into pieces, but found an amazing video by Thomas Joseph and just followed along – maybe not in one minute, but i managed a clean job in under 5, which was new one for me. “How to Cut a Chicken Into 8 Pieces in Under a Minute – Kitchen Conundrums with Thomas Joseph”
Another solid recipe from OUAC. The herbed butter rubbed on the chicken made it flavorful and took it up a notch, I didn’t have shallots and subbed onions but that was the only substitute (used all fresh herbs). I cut the chicken into eight pieces and the dark meat was juicy but the white meat was somewhat dry. Next time I’ll either leave the chicken whole or quarter it. After reading Jenn’s comments about The Family Cookbook I bought it. My kids grew up eating dinner as a family at the kitchen table together every night but on Friday nights we sat at the dining room table and put on our best clothes and lit candles. It was a priceless ritual even if all they looked forward to was dessert.
HI Jenn!
What would happen to the approx. cook time if I used the skin-on breasts only, but had the butcher take out the bone?
Thanks again,
Elise
Hi Elise, I wouldn’t recommend cooking the chicken with the bones removed and the skin on. That said, if you’ve already had the bones removed, I would roast them at 450° for about 30 minutes. Hope that helps!
Hi Jenn!
I am anxious to try this dish, but was going to use an aluminum roasting pan, because I do not have a stainless steel pan that could sit atop the stove for making the gravy. Is it possible to scrape the brown bits off of the aluminum pan and transfer the pieces to a skillet, and continue the preparation of the sauce that way? Any other suggestions?
Thanks much!
Elise
Sure, Elise, I think that should work. Hope you enjoy!
This was the best chicken I have ever cooked for my family.
It was tender and delicious and the sauce really made it a holiday meal. It will be one of our staples!!
Thank you!!