Herb-Infused Irish Roast Chicken Recipe
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.
- 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
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 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.
- 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.
- Preheat oven: Preheat your oven to 375°F (190°C) so it reaches the perfect temperature for roasting.
- 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.
- 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.
- 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
