Juicy Herb Butter Oven Roasted Chicken with Pan Gravy
Simple and classic, this may very well be the best oven roasted chicken you've ever had! Stuffed with garlic, lemon, and rosemary, and roasted with root veggies, this heavily seasoned roast chicken recipe has a secret ingredient that keeps the inside juicy, the outside crispy, and the pan gravy extra delicious!
Preheat oven to 425 degrees F. Prepare the herb butter and chill.
Remove the giblets from a 5- to 6-pound bird. Pat the outside dry with paper towels. Season the inside of the chicken liberally with salt and pepper, then stuff the cavity with rosemary, lemon halves, and garlic cloves.
Carefully pull the skin up from the chicken and rub the herb butter in between. In a small bowl, melt 1 tablespoon of the herb butter, then whisk together with 1 tablespoon of olive oil. Brush the outside of the chicken with the butter-oil blend, then season with salt, pepper, and poultry seasoning.
Truss the legs together with kitchen twine, and tuck the wing tips under the body of the chicken. Place onions, carrots, celery, and sweet potatoes in a roasting pan. Toss with salt, pepper, chopped rosemary, and remaining olive oil. Spread around the bottom of the pan and place the chicken breast side up on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between the thickest part, a leg and thigh (the internal temperature of the thigh should be at least 165 degrees F.) Remove the vegetables to a platter. Return the chicken to the oven and broil on high heat for 4-5 minute until the skin has darkened.
Transfer the chicken to the platter, reserving the pan juices, and cover with aluminum foil, allowing to rest for 20-30 minutes.
While the chicken rests, prepare the pan gravy with the reserved juice. When ready to serve, slice the roasted chicken on a cutting board, then arrange on the platter. Serve with the roasted vegetables, gravy, and any additional sides.
For Pan Gravy:
Pour off all but 2 tablespoons juices from the pan, then place the pan on the stovetop. Cook the remaining drippings over medium-high heat 1-2 minutes, until bubbling. Add the flour and cook, stirring constantly for 1 minute.
Stir in water and bring to a simmer, stirring constantly and scraping up brown bits from the pan. Cook until thickened, about 3 to 4 minutes. Stir in butter and lemon juice, then season with salt and pepper. Strain through a fine-mesh sieve into a bowl.
For the Herb Butter:
Fold garlic, herbs, salt, and pepper into softened butter with a rubber spatula or fork until well combined.
Place whipped butter on a square of plastic wrap. Carefully roll it into a log shape, twisting the ends of plastic wrap to seal the butter.
Chill for 30 minutes to 1 hour before using, keeping refrigerated until ready to use. For long-term use, store in the freezer, cutting off discs as needed.