Golden, juicy roast chicken with crisp skin and a silky pan gravy—budget‑smart, crowd‑pleasing, and stress‑free for the holidays.

This Roast Herb‑Butter Chicken delivers holiday‑table wow with weeknight simplicity. A dry‑brine for juicy meat, herb butter under the skin for deep flavor, and a quick, glossy pan gravy from the drippings. It’s the universal Christmas centerpiece: reliable, affordable, and wildly comforting.

Why You’ll Love This Dish

• Juicy meat, shatter‑crisp skin, classic gravy
• Budget‑friendly roast that feeds a crowd
• Make‑ahead friendly steps, minimal fuss
• Works with standard ovens—no special gear

Ingredients (Serves 6–8)

Chicken & Aromatics

• 1 whole chicken, 1.6–2.0 kg (3½–4½ lb)
• 2½ tsp kosher salt (for dry‑brine; use less if table salt)
• 1 tsp black pepper
• 100 g (7 tbsp) unsalted butter, very soft
• 2 tsp fresh thyme leaves, chopped
• 1 tsp fresh rosemary, chopped
• 2 tbsp parsley, chopped, divided
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 1 onion, quartered
• 2 carrots, chunked (optional, for rack + sides)
• 2 celery stalks, chunked (optional)
• 1 tbsp olive oil

For the Pan Gravy

• 2 tbsp fat from pan (or butter)
• 2 tbsp all‑purpose flour (or 2 tsp cornstarch + 2 tsp water)
• 2 cups low‑sodium chicken stock (warm)
• 1 tsp soy sauce or Worcestershire (optional, for depth)
• Salt & pepper, to taste

Instructions

1. Dry‑brine (highly recommended): Pat chicken dry. Sprinkle all over (and lightly under skin) with kosher salt and pepper. Place uncovered on a rack in the fridge 8–24 hours. (Short on time? Salt at least 1 hour.)
2. Herb butter: Mix soft butter with thyme, rosemary, and 1 tbsp parsley. Gently loosen the skin over breasts and thighs; smear half the butter under the skin and half over the surface.
3. Pan setup: Heat oven to 220°C / 425°F. Toss onion, carrots, and celery with olive oil in a roasting pan. Add lemon halves and garlic cut‑side up. Set a rack over the vegetables (or rest the chicken directly on the veg).
4. Roast hot, then lower: Place chicken breast‑side up. Roast 20 minutes at 220°C/425°F to set the skin, then reduce to 190°C / 375°F and continue 35–50 minutes until the thickest breast hits 70–73°C / 160–165°F and thigh 75–80°C / 167–176°F.
5. Rest: Transfer chicken to a board; rest 15 minutes. Squeeze the roasted lemon/garlic into the pan if you like brighter gravy.
6. Pan gravy: Skim 2 tbsp fat from the pan to a saucepan (or use butter). Place roasting pan over medium heat; splash a little stock to loosen browned bits, then strain into the saucepan. Whisk flour into the hot fat to make a roux (1 minute). Slowly whisk in warm stock (and soy/Worcestershire if using) until glossy and slightly thick, 4–6 minutes. Season to taste.
7. Carve & serve: Carve chicken, scatter remaining parsley, and serve with pan gravy and roasted vegetables.

Pro Tips & Substitutions

• Spatchcock option: Remove backbone and flatten for even cooking; roast at 220°C/425°F for 40–50 minutestotal.
• Butter flavor: Add a pinch of paprika or lemon zest to the herb butter.
• Crispier skin: Ensure the chicken is dry before buttering; pre‑salt overnight; don’t tent while resting.
• Gluten‑free gravy: Use cornstarch slurry (2 tsp cornstarch + 2 tsp water) and simmer 1–2 minutes.
• Turkey‑size crowd: Use two chickens instead of a turkey for faster roasting and easier carving.

Storage & Reheating

• Fridge: 3–4 days; gravy keeps 4 days.
• Freeze: Chicken (off the bone) and gravy up to 2 months.
• Reheat: 160°C/320°F, covered, with a splash of stock; warm gravy gently.

Serving Suggestions

• Pair with British‑style Crispy Roast Potatoes, Gratin Dauphinois, buttered green beans, or a simple salad.
• Add cranberry relish or lemony pan‑roasted Brussels sprouts for brightness.

Nutritional Information (per serving, approx., 8 servings)

• Calories: 460
• Protein: 38 g
• Carbohydrates: 5 g
• Fat: 32 g
• Sodium: 620 mg

Varies by chicken size and added salt.

Did You Try This Recipe?

Slice that golden bird and show us your gravy flow—tag @comfortdishesofficial. Simple meals, big comfort.