New Roast Chicken

roast chicken on top of fresh vegetables on a platter

Classic Herb Butter Roast Chicken is a timeless comfort food favorite with beautifully golden-brown skin, tender, juicy meat, and a rich homemade gravy made from the flavorful pan drippings. An overnight dry brine and herb butter tucked beneath the skin create a roast chicken that's perfect for Sunday dinners, holidays, and any time you want a truly special family meal.

Course Main Course

Cuisine American

Keyword roasted chicken

Prep Time 30

Cook Time 1 20

Rest Time 20

Total Time 2 10

Servings servings

Calories 562kcal

Author Kathleen

Ingredients

Roast Chicken

1 (4 1/2 –5 1/2 pounds) whole chicken
1 tablespoon Diamond Crystal kosher salt, or 2 teaspoons Morton kosher salt
6 tablespoons unsalted butter softened
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon rubbed sage
1 small lemon, halved
1/2 yellow onion quartered
1 stalk celery cut into 2 inch pieces
1 whole head garlic halved crosswise
2-3 sprigs fresh rosemary
1 cup chicken broth

Homemade Gravy

reserved pan drippings
2 tablespoons reserved chicken fat or butter if needed
2 tablespoons all-purpose flour
1 1/2 –2 cups chicken broth
1/2 teaspoon Worcestershire sauce
salt and black pepper to taste
1 teaspoon chopped fresh thyme optional

US Customary - Metric

Instructions

Dry Brine: Pat the chicken (1 whole) completely dry with paper towels. Sprinkle the kosher salt (1 tablespoon) evenly over the entire chicken, including inside the cavity. Place the chicken on a wire rack set over a baking sheet and refrigerate uncovered for 8–24 hours.
Prepare the Chicken: Remove the chicken from the refrigerator 30–45 minutes before roasting.
Preheat the oven to 425°F (218ºC). If needed, pat the skin dry once more.
Make the Herb Butter: In a small bowl, combine the softened butter (6 tablespoons), black pepper (1 teaspoon), garlic powder (1 teaspoon), onion powder (1 teaspoon), paprika (1 teaspoon), thyme (1 teaspoon), rosemary (1/2 teaspoon), and sage (1/2 teaspoon) until smooth. Let the butter rest for 10–15 minutes to allow the dried herbs to hydrate.
Season the Chicken: Carefully loosen the skin over the breasts and thighs without tearing it. Spread about three-quarters of the herb butter underneath the skin, then rub the remaining butter over the outside of the chicken and inside the cavity.
Prepare Cavity: Stuff the cavity with the lemon (1), onion (1/2), celery (1), garlic (1), and rosemary sprigs (2-3 sprigs).
Arrange Chicken: Tuck the wings and use some kitchen string to tie the drumsticks together.
Roast: Place the chicken breast-side up in a roasting pan, large cast iron skillet, or oven-safe baking dish. Pour the chicken broth (1 cup) into the pan around the chicken, taking care not to wet the skin.
Roast: Roast for 20 minutes at 425°F (218ºC), then reduce the oven temperature to 375°F (190ºC) without opening the oven. Continue roasting for 50–70 minutes, or until the thickest part of the breast reaches 158–160°F (70-71ºC) and the thighs reach about 175°F (79ºC).
If additional browning is needed, broil for 1–2 minutes while watching carefully. Basting is optional and should only be done once during the final 20–30 minutes of cooking.
Make the Gravy: Pour the pan drippings into a fat separator or measuring cup and let the fat rise to the top. Measure 2 tablespoons of the chicken fat and add it to a saucepan, using butter if needed to make 2 tablespoons. Whisk in the flour and cook over medium heat for 1–2 minutes. Gradually whisk in 1 1/2 cups chicken broth and the defatted pan drippings. Add the Worcestershire sauce and bring to a gentle simmer. Cook, whisking frequently, until the gravy thickens, about 3–5 minutes. Add additional chicken broth as needed to reach your desired consistency. Season with salt and black pepper to taste and stir in the fresh thyme, if using.

Notes

Use an instant-read thermometer. It’s the easiest way to guarantee juicy chicken every time. Every bird cooks a little differently, so rely on temperature rather than the clock.
Don’t rush the dry brine. Even an overnight rest makes a noticeable difference in flavor and helps the skin brown more evenly.
Be gentle when loosening the skin. Work your fingers slowly between the skin and the meat to create space for the herb butter without tearing the skin.
Keep the broth away from the skin. Pour it into the pan around the chicken, not over the top. This helps the skin brown while creating flavorful drippings for the gravy.
Let the chicken rest before carving. Giving it 15–20 minutes to rest keeps more of the juices in the meat instead of on the cutting board.
Save the carcass. Along with the roasted vegetables, it makes an incredibly rich homemade chicken stock that’s perfect for soups, sauces, and casseroles.

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