Name: Herb-Infused Irish Roast Chicken Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Irish
Ingredients: 1 whole chicken (3-4 lbs / 1.4-1.8 kg), cleaned and patted dry; 4 tablespoons unsalted butter, softened; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 lemon, zested and juiced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh parsley, chopped; Salt and pepper, to taste; 4 medium potatoes, quartered; 3 carrots, sliced; 1 onion, quartered; Additional olive oil, for drizzling

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Introduction

This Herb-Infused Irish Roast Chicken offers a flavorful and aromatic twist on a classic roast. Tender and juicy, it’s enhanced with fresh herbs and a hint of lemon, making it perfect for a comforting family dinner.

A roasted whole chicken with a golden brown and slightly charred skin is placed in the center of a black skillet. The chicken has two drumsticks tied together with a string, and it is surrounded by small roasted potatoes with crispy skins and tender, browned onions cut into wedges. Bright green parsley sprigs and thin lemon slices with pale yellow flesh are placed around the chicken, adding fresh color contrast. The skillet is set on a wooden board, with a beige cloth and a knife visible near the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole chicken (3-4 lbs / 1.4-1.8 kg), cleaned and patted dry
4 tablespoons unsalted butter, softened
2 tablespoons olive oil
4 cloves garlic, minced
1 lemon, zested and juiced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
4 medium potatoes, quartered (optional)
3 carrots, sliced (optional)
1 onion, quartered (optional)
Additional olive oil, for drizzling (optional)

Instructions

Step 1: In a mixing bowl, combine softened butter, olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, parsley, salt, and pepper.
Step 2: Carefully loosen the skin of the chicken and rub the herb mixture under it and all over the surface. Allow the chicken to marinate for at least 30 minutes.
Step 3: Preheat the oven to 375°F (190°C).
Step 4: Toss potatoes, carrots, and onion in olive oil, salt, and pepper. Arrange them in the roasting pan.
Step 5: Place the marinated chicken on top of the vegetables, breast side up, and roast for about 1 hour and 20 minutes, basting halfway through.
Step 6: Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Tips & Variations

For extra crispy skin, pat the chicken dry before applying the herb butter and use a roasting rack if you prefer less contact with the vegetables.
If fresh herbs aren’t available, substitute with 1 teaspoon of dried rosemary, thyme, and parsley, but reduce the quantity as dried herbs are more concentrated.
Try adding a splash of white wine or chicken broth to the roasting pan for a richer pan sauce to serve alongside.
Use seasonal root vegetables like parsnips or turnips instead of potatoes and carrots for different flavor profiles.

Storage

Store leftover roast chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) to keep the meat moist, or warm in a covered pan on the stove. Vegetables can be stored and reheated alongside or separately.

How to Serve

The image shows a wooden plate with a meal made of three main parts: in the front, there is shredded cooked chicken with herbs scattered on top, and dark brown gravy being poured over it from an old spoon held from above; behind the chicken are round slices of roasted golden brown potatoes with some darker charred spots, and at the back, a chicken drumstick with crispy golden skin leaning against a small pile of fresh green beans. The background and surface are a white marbled texture, and there is a glass with a light beverage blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken the night before?

Yes, marinate the chicken with the herb butter mixture, cover, and refrigerate overnight. This will deepen the flavors and make the chicken extra tender.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Alternatively, the juices should run clear when pierced with a knife.