The Only Roasted Chicken Recipe You’ll Ever Need (No More Dry Meat!)

I’ll be the first to admit: for years, my roasted chicken was as dry as a desert. I used to overthink it, checking the oven every five minutes until all the juices escaped. It wasn’t until a Sunday dinner disaster last year that I realized the simplest trick: a hidden herb butter rub *under* the skin. Now, this is the only way I cook chicken, and the smell that fills my house is better than any roasted candle you can buy.

What You’ll Need to Grab

• 🌿 1 Whole Chicken (Pat it bone-dry—this is key for crispy skin!)
• 🌿 1/2 cup Unsalted Butter (Softened, not melted)
• 🌿 3 Garlic Cloves (Minced)
• 🌿 Fresh Herbs: Rosemary, Thyme, and Parsley (Chopped fine)
• 🌿 1 Lemon: Zested and then halved
• 🌿 Sea Salt & Black Pepper

Let’s Get Cooking

1. The Butter Magic: Mix the butter, garlic, herbs, and lemon zest in a small bowl. Use your fingers to gently loosen the skin over the chicken breast and rub half the butter directly onto the meat. Rub the rest all over the outside.
2. Stuff It: Toss the lemon halves and a few herb sprigs inside the cavity for extra aroma.
3. The Roast: Preheat your oven to 425°F (218°C). Roast for about 1 hour and 15 minutes. Tip: Don’t open the oven door! Let the heat stay trapped for that golden crunch.
4. The Rest: This is the hardest part. Let the chicken rest for 15 minutes before carving. If you cut it too soon, all those delicious juices will run out on the board.

Quick Questions

Can I use dried herbs?
You can, but use 1/3 of the amount since they are more concentrated. However, for this specific recipe, fresh herbs make a world of difference!