Herb-Infused Irish Roast Chicken Recipe

Introduction

This Herb-Infused Irish Roast Chicken is a beautifully aromatic dish perfect for a comforting family meal. Tender chicken roasted with fresh herbs and a zesty lemon touch creates a flavorful, juicy result that pairs wonderfully with roasted vegetables.

Ingredients

• 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
• 4 medium potatoes, quartered (optional)
• 3 carrots, sliced (optional)
• 1 onion, quartered (optional)
• Additional olive oil, for drizzling (optional)

Instructions

1. Step 1: In a mixing bowl, combine the softened butter, olive oil, minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, parsley, salt, and pepper.
2. Step 2: Carefully loosen the skin of the chicken and rub the herb mixture both under the skin and all over the surface. Let the chicken marinate for at least 30 minutes.
3. Step 3: Preheat your oven to 375°F (190°C).
4. Step 4: Toss the potatoes, carrots, and onion with olive oil, salt, and pepper, then arrange them evenly in a roasting pan.
5. Step 5: Place the marinated chicken on top of the vegetables, breast side up. Roast in the oven for about 1 hour and 20 minutes, basting the chicken halfway through cooking.
6. Step 6: Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.

Tips & Variations

• For extra crispy skin, pat the chicken dry before applying the herb butter and ensure the oven is fully preheated.
• Substitute fresh herbs with dried ones if needed, using about one-third of the quantity.
• Add a splash of white wine or chicken broth to the roasting pan for a flavorful pan sauce after roasting.
• Try different root vegetables like parsnips or sweet potatoes for variety.

Storage

Store leftover roast chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm. Leftover vegetables can be stored similarly and reheated alongside the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken the night before?

Yes, marinate the chicken overnight in the refrigerator for even more intense flavor. Bring it to room temperature before roasting.

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (75°C) at the thickest part of the thigh, and the juices run clear when pierced.

Herb-Infused Irish Roast Chicken Recipe

Print Recipe

★★★★★

4.9 from 135 reviews

This Herb-Infused Irish Roast Chicken is a flavorful, juicy whole chicken roasted to perfection with a zesty and aromatic butter and olive oil herb mixture. Fresh garlic, lemon zest and juice, rosemary, thyme, and parsley create an irresistible seasoning that penetrates under the skin for maximum taste. Served on a bed of tender roasted potatoes, carrots, and onions, this classic Irish-style roast chicken makes a perfect comforting meal for any occasion.

• Author: Daniel
• 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

Ingredients

Scale 1x2x3x

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

1. Prepare herb mixture: In a mixing bowl, combine the softened butter, olive oil, minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, parsley, salt, and pepper. Mix thoroughly until well combined to form a fragrant herb butter.
2. Marinate the chicken: Carefully loosen the skin of the whole chicken without tearing it. Rub the herb butter mixture under the skin as well as all over the outer surface of the chicken, ensuring even coverage. Allow the chicken to marinate for at least 30 minutes to absorb the flavors.
3. Preheat oven: Preheat your oven to 375°F (190°C) so it reaches the perfect temperature for roasting.
4. Prepare vegetables: In a bowl, toss the quartered potatoes, sliced carrots, and quartered onion with olive oil, salt, and pepper until evenly coated. Arrange the vegetables in a roasting pan as a bed for the chicken.
5. Roast the chicken and vegetables: Place the marinated chicken breast side up on top of the vegetables in the roasting pan. Roast in the preheated oven for about 1 hour and 20 minutes. Halfway through the cooking time, baste the chicken with the pan juices to keep it moist and enhance flavor.
6. Rest and serve: Once cooked through and golden brown, remove the chicken from the oven. Let it rest for 10-15 minutes before carving to retain juices and ensure tender meat. Serve the sliced chicken alongside the roasted vegetables.

Notes

• Allowing the chicken to marinate longer than 30 minutes (up to several hours) can intensify the flavor.
• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• Feel free to swap vegetables or add others like parsnips or Brussels sprouts based on preference.
• Leftover chicken and vegetables make excellent sandwiches or salads the next day.
• For crispier skin, you can broil the chicken for 2-3 minutes at the end of roasting, watching carefully to avoid burning.

Keywords: Irish roast chicken, herb butter chicken, lemon herb chicken, roasted chicken with vegetables, Irish cuisine, hearty roast chicken recipe