Herb-Infused Irish Roast Chicken Recipe
This Herb-Infused Irish Roast Chicken is a flavorful and aromatic dish, featuring tender roasted chicken seasoned with a fragrant butter and fresh herb mixture. Perfectly roasted alongside root vegetables, this recipe brings a comforting and hearty meal inspired by traditional Irish flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Irish
- Diet: Gluten Free
Ingredients
Scale
Chicken and Herb Mixture
- 1 whole chicken (3–4 lbs / 1.4–1.8 kg), cleaned and patted dry
- 4 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Vegetables (optional)
- 4 medium potatoes, quartered
- 3 carrots, sliced
- 1 onion, quartered
- Additional olive oil, for drizzling
- Salt and pepper, to taste
Instructions
- Prepare the Herb Butter Mixture: In a mixing bowl, combine the softened unsalted butter, olive oil, minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, parsley, and season with salt and pepper. Mix well to form a smooth herb butter paste.
- Apply Herb Mixture to Chicken: Carefully loosen the skin of the chicken using your fingers or a spoon, being gentle to avoid tearing. Rub the herb butter mixture underneath the chicken skin and all over the outside of the chicken. This will infuse the meat with maximum flavor. Allow the chicken to marinate for at least 30 minutes to absorb the flavors.
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it reaches the ideal roasting temperature for the chicken and vegetables.
- Prepare the Vegetables: In a large bowl, toss the quartered potatoes, sliced carrots, and quartered onion with olive oil, salt, and pepper to coat evenly. Arrange the vegetables in a roasting pan to create a bed for the chicken.
- Roast the Chicken and Vegetables: Place the marinated chicken breast-side up on top of the arranged vegetables in the roasting pan. Roast in the preheated oven for about 1 hour and 20 minutes. Halfway through cooking, baste the chicken with the pan juices to keep it moist and flavorful.
- Rest and Serve: Once cooked through, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring tender and juicy meat. Serve the carved chicken with the roasted vegetables alongside.
Notes
- Allowing the chicken to marinate for longer, even overnight, will enhance the flavor.
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
- Vegetables are optional but provide a delicious and complete meal when roasted together.
- For crispier skin, broil the chicken for the last 3-5 minutes, watching carefully to avoid burning.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1/6 of recipe (approx. 6 oz chicken with vegetables)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Irish roast chicken, herb-infused chicken, roasted chicken recipe, garlic butter chicken, rosemary thyme chicken, easy roast chicken, Irish cuisine, roasted vegetables
