Juicy Herb Butter Roasted Chicken with Baby Potatoes
✅️ Juicy Herb Butter Roasted Chicken with Baby Potatoes & Pan Sauce
🔹️ Ingredients
◾️ For the Chicken:
1 whole chicken (about 4 lbs), patted dry
4 tbsp unsalted butter, softened
4 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp chopped rosemary
1 tbsp chopped parsley
Zest of 1 lemon
Salt & freshly ground black pepper, to taste
1 lemon, halved
1 whole garlic head, halved horizontally
◾️ For the Baby Potatoes:
1½ lbs baby potatoes, halved
2 tbsp olive oil
Salt & pepper, to taste
1 tsp paprika
◾️ For the Pan Sauce:
1 tbsp butter
1 cup chicken stock
¼ cup white wine (optional)
1 tsp Dijon mustard
1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
🔹️ Directions
➡️ Preheat the Oven: Set to 400°F (200°C). Pat the chicken dry and gently loosen the skin.
➡️ Make the Herb Butter: In a small bowl, combine butter, garlic, thyme, rosemary, parsley, lemon zest, salt, and pepper.
➡️ Season the Chicken: Spread half the herb butter under the skin and the rest over the surface. Stuff the cavity with the lemon halves and garlic head.
➡️ Roast with Potatoes: Place chicken in a roasting pan. Toss baby potatoes with olive oil, paprika, salt, and pepper, and scatter them around the chicken. Roast for 1 hour 15 minutes, basting halfway, until the chicken reaches 165°F (75°C) internally.
➡️ Make the Pan Sauce: Transfer chicken and potatoes to a plate and keep warm. Set the roasting pan over medium heat, add butter, and deglaze with white wine (if using). Pour in chicken stock and Dijon mustard, scraping up browned bits. Simmer for 5 minutes. Whisk in cornstarch slurry if you prefer a thicker sauce.
➡️ Serve: Carve the juicy roasted chicken and serve with crispy baby potatoes. Drizzle generously with the warm pan sauce and garnish with fresh herbs.
