Imagine a golden, crispy-skinned chicken that's so juicy and flavorful, it'll make your dinner guests swoon with every bite. This French-inspired Whole Roasted Chicken with Dijon Herb Butter is not just a meal—it's a culinary masterpiece that transforms an ordinary dinner into an extraordinary dining experience. With a magical blend of herbs, tangy Dijon mustard, and a perfectly roasted technique, this recipe will elevate your home cooking from good to absolutely phenomenal.
Prep Time: 15 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 30 mins
Cuisine: French
Serves: 4-6 servings
Ingredients
- 1 whole chicken (3-4 lbs)
- 1/2 cup unsalted butter, softened
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 lemon, halved
- 1 onion, quartered
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin on the chicken.
- In a medium bowl, combine the softened unsalted butter, Dijon mustard, chopped thyme, and chopped rosemary. Mix until well blended, creating a flavorful herb butter.
- Pat the whole chicken dry with paper towels. This step is crucial for achieving a crispy skin.
- Season the chicken generously inside and out with salt and pepper. Make sure to get into the cavity as well.
- Using your hands, carefully loosen the skin of the chicken over the breast and thighs. Be gentle to avoid tearing the skin.
- Take about half of the Dijon herb butter mixture and spread it evenly under the loosened skin, coating the breast and thighs. Use the remaining butter to rub all over the outside of the chicken.
- Stuff the cavity of the chicken with the halved lemon and quartered onion. This will infuse the chicken with moisture and flavor as it cooks.
- Place the chicken breast-side up on a roasting pan or a cast-iron skillet. If you have kitchen twine, tie the legs together to ensure even cooking.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh.
- To ensure even cooking, you can baste the chicken with the pan juices halfway through the roasting time.
- Once the chicken is done, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, making the meat more tender and juicy.
- Carve the chicken and serve it with your favorite sides. Enjoy your delicious whole roasted chicken with Dijon herb butter!
Tips
- Always start with a dry chicken: Pat the chicken completely dry before seasoning to ensure crispy, golden skin.
- Room temperature matters: Let your chicken sit out for 30 minutes before roasting to ensure even cooking.
- Don't skip the herb butter under the skin: This technique helps infuse flavor directly into the meat and keeps it incredibly moist.
- Use a meat thermometer: Always check the internal temperature reaches 165°F for safe, perfectly cooked chicken.
- Resting is crucial: Allow the chicken to rest 10-15 minutes after roasting to let juices redistribute, ensuring maximum tenderness.
- Choose a good roasting pan: A cast-iron skillet or heavy roasting pan helps create even heat distribution and beautiful browning.
- Basting is your friend: Occasionally basting with pan juices will enhance flavor and keep the meat succulent.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
