When you think about comfort food, what comes to mind? I usually picture a slow cooker meal that takes all day, or something notoriously unhealthy but delicious. (Fried chicken anyone?) This Herb Butter Roasted Chicken only takes a few minutes of prep, about an hour in the oven, and is much healthier than a deep fried version. You will see that comfort food can be easy, delicious, and healthy.
Is There A Difference Between Roasting and Baking?
The terms roasting and baking are often used interchangeably and for the most part they can be. Whether I said I was making baked chicken or roasted chicken, you would probably know exactly what I meant regardless of which term I used.
They are both dry heat cooking methods. On the technical side, however, there are some differences.
Roasting is the term we use for cooking solid foods, such as meats and vegetables, at a higher temperature. Anything cooked at 400° or higher is usually considered roasting.
Baking is done at a lower oven temp, usually around 350°. We bake things that don’t start out solid, but become solid after cooking. Examples of these foods would be cakes, brownies, and muffins.
How To Make a Roasted Chicken
Step 1 Remove and discard anything from the cavity of the chicken. Rinse the chicken and pat dry with paper towels.
Step 2 Cut your vegetables that you will be using and place in the bottom of your pan.
Step 3 Mix together the ingredients for the herb butter. Lift the skin gently and rub the butter mixture onto the meat. Cover the outside with the butter mixture as well. Sprinkle with salt and pepper.
Step 4 Set the chicken on top of the vegetables.
Step 5 Place the pan in a preheated 400° oven and roast until internal temperature reaches 165°.
Step 6 Remove from oven and let rest 10 minutes before slicing.
Helpful Tips For Roasting Chicken
- You can use any oven safe dish, but I prefer to use my cast iron pans whenever I can. Interested in learning more about how to use and clean them? Read my article here.
- While chicken is resting, remove the vegetables to a side plate and use the juices left in the pan to make gravy.
- Roasted chicken can be served with a number of different side dishes. One of my favorites is these Roasted Garlic Mashed Potatoes. I have made them many times and they never disappoint.
- If you don’t use all the butter, place it on some plastic wrap, roll it up tightly and refrigerate until solid. You can also wrap in freezer paper and freeze until you want to use it again.
Herb Butter Roasted Chicken
Ingredients
- 1 4-6 lb Whole Chicken
- 3 Carrots cut into chunks
- 2 Celery Stalks cut into chunks
- 3 Radishes cut in half
Herb Butter
- 1 Stick Unsalted Butter softened
- 1 tsp Fresh Thyme finely chopped
- 1 tsp Fresh Parsley finely chopped
- 1 tsp Fresh Basil finely chopped
- 1 tsp Fresh Chives finely chopped
- Salt & Pepper to taste
Instructions
- Preheat oven to 400°
- Discard anything from the cavity of the chicken. Rinse the chicken and pat dry. Tie the legs together with kitchen twine if using.
- In your cast iron skillet or baking dish, place the cut up carrots, celery, and radishes. Place the chicken on top of veggies.
- Add the softened butter to a small bowl and mash gently with a fork.
- Stir in the chopped fresh herbs and season with a pinch of salt and pepper.
- Gently lift the skin from the chicken and, using your hands, rub some of the butter mixture underneath.
- Add more of the butter to the outside of the chicken, making sure to coat the whole chicken evenly.
- Place pan in the preheated oven and roast until internal temperature reaches 165°, about 1 – 1 1/2 hours depending on the size of your chicken.
- Let stand for about 10 minutes before slicing.