Crispy Herb-Butter Roast Chicken with a Rich Lemon-Garlic Pan Sauce
Crispy Herb-Butter Roast Chicken with a Rich Lemon-Garlic Pan Sauce
Ingredients
- 1 whole chicken, 1.5–2 kg
For the Brine
- 2 tablespoons salt, to 3 tablespoons
- 2 tablespoons vinegar, to 3 tablespoons
- 1 tablespoon ginger-garlic paste
- 2 L water, approximately
For the Herb Butter
- 3 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons cilantro, chopped
- 1 tablespoon dill, chopped
For the Pan Base
- 1 tablespoon olive oil, to 2 tablespoons
- 1/2 lemon, sliced
- 1 garlic bulb, halved
- 2 onions, halved
- 2 green chilies
- 1 cup chicken stock, to 1 1/2 cups
- as needed fresh herbs, any mix, such as cilantro and dill
For Garnish
- as needed fresh herbs, chopped, such as chives
Instructions
- 1
In a large container, combine 2–3 tablespoons of salt, 2–3 tablespoons of vinegar, 1 tablespoon of ginger-garlic paste, and approximately 2 L of water to create the brine. Submerge the whole chicken in the brine and refrigerate for 6–12 hours. After brining, remove the chicken, rinse it thoroughly under cold water, and pat it completely dry with paper towels. For extra crispy skin, air-dry the chicken in the refrigerator for a few hours, or overnight, if possible. You may also spatchcock the chicken by cutting along the backbone with kitchen shears for more even cooking.
⏱️ 10 min
- 2
In a small bowl, combine 3 tablespoons of softened unsalted butter, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 1/2 teaspoons of paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 2 tablespoons of chopped cilantro, and 1 tablespoon of chopped dill. Mix well with a spoon until all ingredients are thoroughly combined into a smooth paste.
⏱️ 5 min
- 3
If desired, tie the chicken legs together with kitchen twine. Gently separate the skin from the breast and thighs of the chicken, being careful not to tear it. Rub the prepared herb butter mixture generously under the skin. Then, rub any remaining herb butter all over the exterior skin of the chicken, using a brush if preferred.
⏱️ 10 min
- 4
Preheat your oven to 200°C (390°F). In a roasting pan or oven-safe skillet, add 1–2 tablespoons of olive oil. Place the 1/2 sliced lemon, 1 halved garlic bulb, 2 halved onions, and 2 green chilies into the pan. Briefly char these ingredients over medium-high heat on the stovetop until they are slightly browned and fragrant.
⏱️ 5 min
- 5
Pour 1–1 1/2 cups of chicken stock into the pan with the charred aromatics. Add a handful of fresh herbs (such as cilantro and dill) to the stock. Carefully place the prepared chicken on top of the pan base ingredients, ensuring it's elevated slightly if using a roasting rack within the pan.
⏱️ 5 min
- 6
Roast the chicken in the preheated oven at 200°C (390°F) for 60–75 minutes, or until the internal temperature of the thickest part of the thigh reaches 74°C (165°F) and the skin is golden brown.
⏱️ 75 min•🌡️ 200
- 7
For an extra crispy skin, switch the oven to broil (grill) setting and broil the chicken for an additional 10–15 minutes. Watch carefully to prevent burning, as broilers can vary in intensity.
⏱️ 15 min
- 8
Once roasted and broiled, remove the chicken from the oven and carefully transfer it to a cutting board or wire rack. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 10 min
- 9
While the chicken rests, remove any large herb stems from the roasting pan. Use an immersion blender to blend the pan juices and all the softened aromatics (lemon, garlic, onions, chilies, herbs) directly in the pan until smooth. If the sauce is too thin, simmer it gently over low heat on the stovetop for a few minutes to thicken to your desired consistency.
⏱️ 5 min
- 10
Pour some of the rich lemon-garlic pan sauce onto a serving platter or individual plates. Carve the rested roast chicken and place the pieces on top of the sauce. Drizzle more sauce over the chicken and garnish with fresh chopped herbs, such as chives, before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Herb-Butter Roast Chicken with a Rich Lemon-Garlic Pan Sauce
- 1 whole chicken, 1.5–2 kg
For the Brine
- 2 tablespoons salt, to 3 tablespoons
- 2 tablespoons vinegar, to 3 tablespoons
- 1 tablespoon ginger-garlic paste
- 2 L water, approximately
For the Herb Butter
- 3 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons cilantro, chopped
- 1 tablespoon dill, chopped
For the Pan Base
- 1 tablespoon olive oil, to 2 tablespoons
- 1/2 lemon, sliced
- 1 garlic bulb, halved
- 2 onions, halved
- 2 green chilies
- 1 cup chicken stock, to 1 1/2 cups
- as needed fresh herbs, any mix, such as cilantro and dill
For Garnish
- as needed fresh herbs, chopped, such as chives
Instructions
- 1
In a large container, combine 2–3 tablespoons of salt, 2–3 tablespoons of vinegar, 1 tablespoon of ginger-garlic paste, and approximately 2 L of water to create the brine. Submerge the whole chicken in the brine and refrigerate for 6–12 hours. After brining, remove the chicken, rinse it thoroughly under cold water, and pat it completely dry with paper towels. For extra crispy skin, air-dry the chicken in the refrigerator for a few hours, or overnight, if possible. You may also spatchcock the chicken by cutting along the backbone with kitchen shears for more even cooking.
⏱️ 10 min - 2
In a small bowl, combine 3 tablespoons of softened unsalted butter, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 1/2 teaspoons of paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 2 tablespoons of chopped cilantro, and 1 tablespoon of chopped dill. Mix well with a spoon until all ingredients are thoroughly combined into a smooth paste.
⏱️ 5 min - 3
If desired, tie the chicken legs together with kitchen twine. Gently separate the skin from the breast and thighs of the chicken, being careful not to tear it. Rub the prepared herb butter mixture generously under the skin. Then, rub any remaining herb butter all over the exterior skin of the chicken, using a brush if preferred.
⏱️ 10 min - 4
Preheat your oven to 200°C (390°F). In a roasting pan or oven-safe skillet, add 1–2 tablespoons of olive oil. Place the 1/2 sliced lemon, 1 halved garlic bulb, 2 halved onions, and 2 green chilies into the pan. Briefly char these ingredients over medium-high heat on the stovetop until they are slightly browned and fragrant.
⏱️ 5 min - 5
Pour 1–1 1/2 cups of chicken stock into the pan with the charred aromatics. Add a handful of fresh herbs (such as cilantro and dill) to the stock. Carefully place the prepared chicken on top of the pan base ingredients, ensuring it's elevated slightly if using a roasting rack within the pan.
⏱️ 5 min - 6
Roast the chicken in the preheated oven at 200°C (390°F) for 60–75 minutes, or until the internal temperature of the thickest part of the thigh reaches 74°C (165°F) and the skin is golden brown.
⏱️ 75 min•🌡️ 200 - 7
For an extra crispy skin, switch the oven to broil (grill) setting and broil the chicken for an additional 10–15 minutes. Watch carefully to prevent burning, as broilers can vary in intensity.
⏱️ 15 min - 8
Once roasted and broiled, remove the chicken from the oven and carefully transfer it to a cutting board or wire rack. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 10 min - 9
While the chicken rests, remove any large herb stems from the roasting pan. Use an immersion blender to blend the pan juices and all the softened aromatics (lemon, garlic, onions, chilies, herbs) directly in the pan until smooth. If the sauce is too thin, simmer it gently over low heat on the stovetop for a few minutes to thicken to your desired consistency.
⏱️ 5 min - 10
Pour some of the rich lemon-garlic pan sauce onto a serving platter or individual plates. Carve the rested roast chicken and place the pieces on top of the sauce. Drizzle more sauce over the chicken and garnish with fresh chopped herbs, such as chives, before serving.
⏱️ 5 min