This roast chicken with herb butter from Dorie Greenspan–with its mix of parsley, rosemary, thyme, basil, cilantro, sage, tarragon, chives, and/or oregano–guarantees an exceptionally flavorful, tender bird that everyone will rave about.
Just when you thought you were unable to come up with yet another variation on roast chicken that didn’t bore you out of your mind, along comes Dorie Greenspan with this simple yet really quite surprisingly lovely rendition.–Renee Schettler Rossi
Roast Chicken with Herb Butter
- Quick Glance
- Quick Glance
- 30 M
- 2 H
- Serves 4
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Recipe Testers Reviews
The roast chicken with herb butter came out flavorful and savory. My family and I really enjoyed having it for dinner. But, the chicken took longer to cook than the recipe directed. My chicken took about 1 1/2 hours before the juices ran clear at the drumsticks and the thermometer reached 165 degrees. I didn't need to add any additional liquid to the pan while the chicken was cooking.
This roast chicken with herb butter is a wonderful Sunday roast recipe! House smells terrific while it's roasting. It takes a bit of time to chop up the herbs for the butter and to smoosh it up under the skin, but the flavorful moistness it lends to the meat and the herby broth it creates is what makes this dish so special. I love the variety of herbs you can use for this dish. I used parsley, cilantro, basil and oregano since that is what I had on hand, but I am thinking rosemary, thyme, parsley and garlic would also be fabulous. I didn't use the sherry vinegar this time for the pan sauce, but I will the next for even more depth of flavor. I ended up with a good deal of broth, so I served the chicken with wild rice to soak up the yummy sauce. A definite keeper for us!
Any recipe that makes your kitchen smell so amazing that you can’t wait for the oven timer to ring is a definite keeper. A simple collection of herbs from the garden, soft butter, a zesty lemon and pour of wine made for a perfectly moist and tender chicken. I served it with some garden roasted potatoes, carrots and parsnips. Perfect for pouring the extra pan juices over. Delicious.
This roast chicken with herb butter recipe produced a basic roasted chicken and I liked the idea of changing the flavors of the butter. The herb butter could be frozen when all the herbs are in season and do a whole chicken or even thighs and breasts.
The skin of the chicken was nice and crisp and the white wine added to the pan gave some juices. I added an extra 1/3 cup water to extend the juices. We love cold roast chicken the next day, so it was nice to have a few pieces to enjoy.
This is definitely a hands-off recipe. Once the technique is down then you can follow the suggestions for other flavors with different herbs and spices. The butter can be ready at a moments notice from the freezer.