Roasted Chicken With Dijon Herb Butter Recipe

I absolutely adore this roasted chicken recipe because it combines fresh herbs and zesty Dijon mustard to create a flavor explosion that’s both comforting and sophisticated. Plus, the crispy, golden skin and juicy, tender meat make it the ultimate centerpiece for any dinner party or cozy night in, without requiring the skills of a top chef!

I adore creating a dish as luscious and delicious as my Roasted Chicken With Dijon Herb Butter. This dish uses an entire chicken, which I season with a creamy combination of Dijon mustard, softened butter, and fresh herbs—namely, rosemary, thyme, and parsley—that I chop for the occasion.

As the title of the dish suggests, I use plenty of Dijon mustard. Minced garlic adds a rich allium flavor that I love, while a drizzle of lemon juice before serving brightens up the dish.

When it comes to that golden-brown exterior, I roast my chicken in a cast-iron skillet for even cooking and easy cleanup.

Ingredients

Chicken, whole: Protein-rich and delivers a delightful, savory foundation.

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Butter: Contributes creamy richness and smooth-textured flavor enhancement.

Dijon Mustard: Provides a nice, tangy depth to the dressing, contrasting with the sweet ingredients and the buttery olive oil.

Rosemary, fresh: Earthy aromas, powerful antioxidants.

Garlic: Gives warmth and pungency and is reputed to be good for the heart.

Fresh thyme: Imparts soft minty flavor; also, it is packed with vitamins A and C.

Lemon: Supplies citrus brilliance and helps to make meat more tender.

Oil Olive: Provides the unsaturated fats heart desires.

Also, lends an incredibly smooth mouthfeel to just about any dish you put it in.

Ingredient Quantities

• 1 whole chicken (about 4 to 5 pounds)
• 1/4 cup unsalted butter, softened
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, halved
• 1 onion, quartered
• 2 tablespoons olive oil

Instructions

1. Set your oven to 425°F (220°C) in order to preheat it.

2. Wash the chicken in cold water, inside and out, and dry it with paper towels. Rub the chicken all over with salt and pepper, both inside the cavity and on the skin.

3. In a bowl, blend together the softened butter, Dijon mustard, finely chopped rosemary, thyme, parsley, minced garlic, salt, and black pepper. Mix until the ingredients are well combined.

4. Carefully detach the skin on the chicken breasts and thighs. Divide the Dijon herb butter mixture in half. Spread the first half underneath the skin and rub the second half over the skin.

5. Juice the halved lemon over the chicken, then tuck the lemon halves and onion quarters into the cavity of the chicken.

6. Pour the olive oil over the chicken. Tuck the wings underneath the chicken and then tie the legs together with kitchen twine.

7. Cook the chicken in a preheated oven at 350°F (180°C) for about
1.5 to 2 hours, or until the meat reaches a safe doneness temperature of 165°F (74°C), and the skin is golden brown and crispy.

8. Halfway through the cooking time, baste the chicken with the pan juices to ensure it remains moist and flavorful.

9. After roasting, take out the chicken from the oven and allow it to rest for approximately 10 to 15 minutes before carving.

10. The flavors are aromatic and delightful with the addition of herbs lifted straight from the herb garden and some fresh sprigs of flat-leaf parsley front and center.

Equipment Needed

1. Oven
2. Mixing bowl
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Paper towels
7. Spoon or spatula for mixing
8. Basting brush or spoon for basting
9. Kitchen twine
10. Meat thermometer
11. Roasting pan or baking dish
12. Juicer or reamer (optional, for juicing lemon)

FAQ

• Can I use dried herbs instead of fresh ones?You can indeed use dried herbs. Use 1 tablespoon each of dried rosemary, thyme, and parsley to replace the fresh herbs.
• What is the best way to ensure the chicken is juicy?Ensure that the herb butter is rubbed under the skin and inside the cavity before roasting. This helps maintain the moisture content of the meat.
• How do I know when the chicken is done?When a meat thermometer is inserted into the thickest part of the thigh and reads 165°F (74°C), the chicken is done.
• Can I prepare the herb butter ahead of time?Indeed, you can prepare the herb butter a day ahead of time. Place it in the fridge to keep it cool until you are ready to use it. If the herb butter seems a bit stiff when you take it out, you can set it on the counter for a bit until it begins to soften. Then you can slather it on the chicken before roasting.
• Should I baste the chicken while it is roasting?Basting is not required, but it can help maintain a crispy skin. If you opt to baste, do it a few times during cooking with the pan drippings.
• What sides go well with this dish?This roasted chicken is complemented superbly by any of these side dishes: roasted vegetables, mashed potatoes, or a fresh green salad.

Substitutions and Variations

You can use salted butter instead of unsalted butter and reduce the additional salt that is added.
If Dijon mustard is lacking, you can replace it with whole grain mustard for a more textured flavor.
If fresh rosemary isn’t available, you can substitute with 1 tablespoon of dried rosemary for each tablespoon of fresh rosemary called for in the recipe. Keep in mind that the flavor of the dried rosemary is more potent, so use it sparingly.
Thyme, fresh, may be replaced with 1 tablespoon of dried thyme. However, cut the amount because dried herbs are stronger.
Vegetable oil can take the place of olive oil, though its flavor might not be quite as rich or robust.

Pro Tips

1. Dry the Skin Thoroughly Before applying the butter mixture, ensure the chicken skin is thoroughly dry. This will help the skin become extra crispy during roasting.

2. Use a Meat Thermometer Instead of relying solely on time, use a meat thermometer to check for doneness. Insert it into the thickest part of the thigh without touching the bone. Aim for an internal temperature of 165°F (74°C).

3. Allow for Even Cooking If possible, place the chicken on a rack in the roasting pan. This will allow air to circulate and cook the bird evenly, ensuring the bottom doesn’t get soggy.

4. Herb Variability Feel free to experiment with other herbs like sage or tarragon for a different flavor profile. Fresh herbs really elevate the dish but can be complemented with other favorites depending on what’s available.

5. Resting is Key Don’t skip the resting step. Allowing the chicken to rest for 10 to 15 minutes after cooking helps the juices redistribute, resulting in a juicier and more flavorful chicken.