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Golden garlic herb butter roast chicken with vegetables in a roasting pan.
Author: Vijaya

Garlic Herb Butter Roast Chicken for Christmas

A juicy whole roast chicken with crisp skin, flavored with a garlicky herb butter and roasted over vegetables for a complete, festive Christmas dinner.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken 4 to 5 lb, giblets removed and patted very dry
  • 8 tbsp unsalted butter softened
  • 6 garlic cloves minced
  • 2 tbsp fresh parsley finely chopped
  • 2 tsp fresh thyme leaves chopped
  • 2 tsp fresh rosemary finely chopped
  • 1 tsp lemon zest
  • 1 lemon halved
  • 1 tbsp olive oil
  • 2 1/2 tsp kosher salt divided
  • 1 tsp freshly ground black pepper
  • 1/2 tsp paprika
  • 1 large yellow onion quartered
  • 1 lb carrots cut into 2-inch chunks
  • 1 1/2 lb baby potatoes halved
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup dry white wine optional; can replace with more broth

Equipment

  • Large roasting pan
  • Small mixing bowl
  • Measuring cups and spoons
  • Silicone spatula
  • Kitchen twine
  • Instant-read meat thermometer
  • Basting spoon
  • Cutting board
  • Carving knife
  • Small saucepan (optional, for pan sauce)

Method
 

  1. Preheat the oven to 425°F (220°C). Pat the chicken very dry with paper towels and let it sit at room temperature for 20 to 30 minutes while you prep the vegetables.
  2. Make the herb butter: In a bowl, mash together the softened butter, garlic, parsley, thyme, rosemary, lemon zest, 1 1/2 teaspoons kosher salt, black pepper, and paprika until evenly combined.
  3. Season the cavity of the chicken with 1/2 teaspoon kosher salt. Stuff the cavity with the lemon halves and two onion quarters. Tuck wing tips under the body and tie the legs with kitchen twine.
  4. Loosen the skin over the breasts with your fingers. Rub about half of the herb butter under the skin over both breasts, then spread the remaining butter all over the outside of the chicken.
  5. In a large roasting pan, toss the remaining onion quarters, carrots, and baby potatoes with olive oil and 1/2 teaspoon kosher salt. Pour the chicken broth and wine (if using) into the pan.
  6. Set the chicken breast-side up on top of the vegetables. Roast at 425°F (220°C) for 20 minutes to start the browning.
  7. Reduce the oven to 375°F (190°C) and continue roasting for approximately 45 to 60 minutes, basting once or twice with pan juices. Begin checking for doneness at 45 minutes. Use an instant-read meat thermometer to confirm the chicken reaches at least 165°F (74°C) in the thickest part of the breast and the innermost part of the thigh, without touching bone. If needed, continue roasting until the safe temperature is reached.
  8. If the skin is getting too dark before the chicken is done, tent loosely with foil for the last 10 to 15 minutes. If the skin is pale near the end, remove foil and finish uncovered.
  9. Transfer the chicken to a cutting board and rest for 15 minutes. Toss the vegetables in the pan juices and keep warm in the oven off heat.
  10. Optional quick pan sauce: If your roasting pan is stovetop-safe, place it over medium heat. Otherwise, carefully transfer the pan juices to a small saucepan. Simmer for 2 to 3 minutes, stirring occasionally. Scrape up the browned bits if using a stovetop-safe roasting pan. Taste and adjust the seasoning with a pinch of salt if needed.
  11. Carve the chicken and serve with the roasted vegetables, spooning buttery pan juices over each portion. Finish with a squeeze of the roasted lemon if you like.

Notes

Make-Ahead Tip: For extra-crisp skin, dry-brine the chicken using 2 teaspoons of the kosher salt already listed in the ingredients. Refrigerate uncovered for up to 24 hours. When preparing the chicken, omit the additional salt from the herb butter and cavity. Use the remaining ½ teaspoon to season the vegetables. 
If you use a convection oven, reduce the roasting temperatures by 25°F and start checking earlier.
Let the butter soften fully so it spreads easily under the skin without tearing.
If your pan is dry at any point, add a splash of broth to prevent scorching.
Nutrition Note: Approximately 560 calories per serving, based on 6 servings, including roast chicken and vegetables. Nutritional values are estimates and may vary depending on the size of the chicken, the amount of skin and butter consumed, ingredient brands, and individual portion sizes.