Juicy Butter-Roasted Chicken
This Juicy Butter-Roasted Chicken is a comforting yet simple dish where a whole chicken is roasted with butter and vegetables, resulting in ultra-juicy meat and flavorful side dishes.
Ingredients
Main Ingredients
- 1 each 3-lb whole chicken, giblets removed
- 1-2 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup butter, softened and cut into 1 Tbsp portions
- 2 medium carrots, trimmed and cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
Optional Ingredients
- 2 each lemon halves adds brightness and a roasted citrus note
- 1 tsp garlic powder or dried thyme optional seasoning boosts
- 1 pinch paprika for deeper color, optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Pat the chicken dry with paper towels.
- Lightly grease the baking pan if you want easier cleanup.
Mixing / Assembling
- Place the chicken in a 9×13-inch baking pan.
- Season the chicken inside and out with onion powder, salt, and black pepper.
- Put 3 Tbsp butter inside the chicken cavity.
- Rub the remaining 5 Tbsp butter all over the outside of the chicken.
- Arrange the carrots and celery around the chicken.
- Add lemon halves in the pan and/or cavity if using.
Cooking / Roasting
- Roast uncovered for about 1 hour 15 minutes, until drumsticks move easily and thermometer reads 180°F (82°C).
- Spoon drippings over the chicken if the pan looks dry.
Resting / Finishing
- Remove the pan from the oven.
- Baste the chicken with the melted butter and pan drippings.
- Cover loosely with foil and let rest for 10 minutes before carving.
Notes
Resting for 10 minutes helps the juices redistribute, making each slice juicier. Use a thermometer for doneness, as chicken size and ovens vary. Substitutions can include garlic powder or Italian seasoning for added aroma.