Skip to content
Menu
One-Pan Roast Chicken with Herby Garlic Butter
Main

One-Pan Roast Chicken with Herby Garlic Butter

1 h 25 minServes 4Nutri-Score C€€
from @christinabassrosse1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • whole chicken (at room temperature, patted dry)Meat1.6 kg
  • butter (softened)Dairy100 g
  • garlic (cloves, finely grated)Produce5 pieces
  • fresh thyme (sprigs, leaves picked and chopped)Produce4 pieces
  • fresh rosemary (sprigs, finely chopped)Produce2 pieces
  • lemon (halved)Produce1 piece
  • olive oilPantry15 ml
  • saltSpices8 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

785kcal

Carbs
3 g
Proteins
75 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • cast iron skillet
  • Mixing bowl
  • Pastry brush

step by step

Method

  1. Make the herby garlic butter

    • Mash the softened butter with the grated garlic, chopped thyme and rosemary, salt and pepper in a bowl until well combined.
    Step 1

  2. Butter the chicken

    • Rub the chicken all over with olive oil and season with salt.
    • Loosen the skin and push the herby garlic butter under it, spreading it over the breast and thighs, then rub the rest over the outside.
    • Place the lemon halves inside the cavity.
    Step 2

  3. Rest in the fridge (optional)

    • Cover and chill the chicken until ready to cook, up to overnight, to let the flavours develop.
    Step 3

  4. Roast in the skillet

    • Preheat the oven to 200 °C.
    • Place the chicken in a cast iron skillet and roast until the skin is golden and crispy and the juices run clear.
    Step 4

  5. Rest and serve

    • Let the chicken rest for a few minutes, then spoon the melted garlic butter from the skillet over the meat before carving.
    Step 5
Get Mezze