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Roasted Chicken w/ Herb Butter & Lemon

Pair with Wild Horse Pinot Gris Central Coast


• (1) 4 lb. chicken
• 2 Tbsp. unsalted butter, softened
• 1/2 tsp. lemon zest
• 5 garlic cloves
• 1 large onion, cut into 8 wedges
• 1 lemon, sliced into rounds
• 1/2 cup chicken stock or broth
• 1/2 tsp. minced rosemary
• 2 rosemary sprigs
• 1/2 tsp. minced thyme
• 2 thyme sprigs
Salt and pepper


1. Preheat the oven to 425°.

2. In a bowl, mix the herb butter: butter, garlic, herbs and lemon zest. Season with salt and pepper.

3. Rub 1/2 of the herb butter under the chicken skin and 1/2 over the chicken. Season with salt and pepper.

4. Place the chicken in a roasting pan and add the onion, lemon, garlic, 1/2 cup water, and herbs.

5. Roast for 30 minutes, then flip the chicken and roast for another 20 minutes.

6. Flip the chicken once more, add 1/2 cup water, and roast for 20 additional minutes.

7. Insert an instant-read thermometer at the chicken’s inner thigh. It should read 175° to 180° when done.

8. Drain the chicken, leaving juices and fat in the pan, and transer chicken to a cutting board.

9. Place the pan over high heat and add chicken stock or broth to the juices and fat, scraping any brown bits.

10. Slice the chicken and serve with the gravy from the pan.

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