21 days ago
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Posted On: October 14th 2026, 07:11 pm
Roasted Whole Chicken with Lemon and Herbs🐔🍗
No gravy to make: this roast chicken makes its own sauce in the pan, from butter, lemon and chicken juices.
For 4 to 6: 1 free-range chicken, about 4 lb. 7 tablespoons (about 4 oz) good butter, at room temperature. Salt and pepper, 1 lemon, several sprigs of thyme or tarragon, or a mix of both, 1 garlic clove, crushed.
Heat the oven to 450 °F. Smear the butter all over the chicken with your hands and set it in a roasting pan with room to spare. Season generously, squeeze the lemon juice over the bird, and put the herbs, the garlic and the squeezed lemon halves inside.
Roast 10 to 15 minutes. Baste, turn the oven down to 375 °F and roast 30 to 45 minutes more, basting now and then. It is done when the skin is golden brown and crisp, the juices in the pan are nut-brown, and the juices run clear when you pierce the thigh. For certainty, the thickest part of the thigh reads 165 °F on a thermometer. If the bottom of the pan starts to darken, pour in about ½ cup water or stock.
Turn off the oven, leave the door ajar, and let it rest inside for at least 15 minutes. I carve it right in the pan and stir the juices lightly so they come together; 1 to 2 tablespoons of water or a splash of wine if you want more. Serve with a green salad.
Each time you baste, the butter browns on the skin, so it turns golden, crisp and nutty. The lemon and herbs flavor the juices in the pan, and those juices bind the butter and lemon into a glossy sauce. Refrigerate leftovers within 2 hours; they keep 3 to 4 days in the fridge. Full recipe on my site — link in bio.
#roastchicken #thanksgiving #personalchefmiami #privatechefmiami #miamichef
No gravy to make: this roast chicken makes its own sauce in the pan, from butter, lemon and chicken juices.
For 4 to 6: 1 free-range chicken, about 4 lb. 7 tablespoons (about 4 oz) good butter, at room temperature. Salt and pepper, 1 lemon, several sprigs of thyme or tarragon, or a mix of both, 1 garlic clove, crushed.
Heat the oven to 450 °F. Smear the butter all over the chicken with your hands and set it in a roasting pan with room to spare. Season generously, squeeze the lemon juice over the bird, and put the herbs, the garlic and the squeezed lemon halves inside.
Roast 10 to 15 minutes. Baste, turn the oven down to 375 °F and roast 30 to 45 minutes more, basting now and then. It is done when the skin is golden brown and crisp, the juices in the pan are nut-brown, and the juices run clear when you pierce the thigh. For certainty, the thickest part of the thigh reads 165 °F on a thermometer. If the bottom of the pan starts to darken, pour in about ½ cup water or stock.
Turn off the oven, leave the door ajar, and let it rest inside for at least 15 minutes. I carve it right in the pan and stir the juices lightly so they come together; 1 to 2 tablespoons of water or a splash of wine if you want more. Serve with a green salad.
Each time you baste, the butter browns on the skin, so it turns golden, crisp and nutty. The lemon and herbs flavor the juices in the pan, and those juices bind the butter and lemon into a glossy sauce. Refrigerate leftovers within 2 hours; they keep 3 to 4 days in the fridge. Full recipe on my site — link in bio.
#roastchicken #thanksgiving #personalchefmiami #privatechefmiami #miamichef
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