Butter Herb – Roasted Half Chicken Recipe

Prep oven and chicken

Preheat oven to 425°F (220°C). Pat the half chicken thoroughly dry with paper towels—dry skin yields crisp skin. Tuck wing tip behind the back if needed so the bird lays flat.

Season exterior

Rub the chicken all over with 1 tablespoon olive oil. Sprinkle 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper evenly over the skin and cavity.

Make compound butter

In a small bowl, combine 4 tablespoons softened unsalted butter, 2 tablespoons chopped parsley, 1 teaspoon chopped thyme, 1 teaspoon chopped rosemary, 2 minced garlic cloves, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Mix until homogeneous.

Apply butter under and over the skin

Gently loosen the skin over the breast and thigh by sliding your fingers between the skin and meat, taking care not to tear it. Spread about two-thirds of the compound butter directly onto the meat under the skin (breast and thigh). Spread the remaining butter over the outside of the skin for flavor and browning.

Prepare roasting pan

Place the halved shallot/onion, halved lemon, carrot chunks and celery chunks in the bottom of a roasting pan or ovenproof skillet. Pour 1/2 cup chicken broth (or water) into the pan to create steam and catch drippings.

Roast the chicken

Set the buttered half chicken skin-side up on a rack set over the aromatics (or directly on aromatics if no rack). Roast in the preheated 425°F (220°C) oven for 20 minutes to jump-start browning.

Reduce heat and continue roasting

After 20 minutes, reduce oven temperature to 400°F (200°C). Continue roasting for an additional 25–35 minutes, basting once halfway through this period with pan juices or the juices mixed with a spoonful of melted butter. Roast until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C) and the juices run clear.

Rest the chicken

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and rest for 10–12 minutes to allow juices to redistribute. During resting, the internal temperature will rise a few degrees.

Slice or carve the half chicken into portions. Spoon pan juices over the chicken. Scatter extra chopped parsley and a light sprinkle of flaky sea salt over the top before serving.