Juicy Herb Butter Roasted Chicken with Baby Potatoes

Juicy Herb Butter Roasted Chicken with Baby Potatoes and Pan Sauce

There are few dishes as universally loved, comforting, and impressive as a perfectly roasted chicken. This Juicy Herb Butter Roasted Chicken with Baby Potatoes and Pan Sauce is the kind of meal that fills your kitchen with intoxicating aromas, delivers crispy golden skin, and rewards you with unbelievably tender, flavorful meat. It’s rustic yet elegant, simple enough for a cozy family dinner, yet stunning enough to serve at a special gathering.

What makes this recipe irresistible is the herb-infused butter tucked beneath the skin, which bastes the chicken from the inside out as it roasts. Paired with crispy baby potatoes roasted in the same pan and finished with a silky, savory pan sauce, this dish is a complete meal that feels indulgent without being complicated.

Ingredients and Their Roles

For the Herb Butter Roasted Chicken

1 whole chicken (about 4 lbs) – The star of the dish. A whole chicken delivers juicy dark meat, tender white meat, and rich pan drippings essential for the sauce.
Unsalted butter (4 tablespoons, softened) – Butter ensures moisture, enhances browning, and carries the flavors of herbs and garlic deep into the meat.
Garlic (4 cloves, minced) – Adds aromatic depth and savory warmth to the herb butter.
Fresh thyme, rosemary, and parsley – These classic herbs provide earthiness, fragrance, and brightness that elevate the roasted chicken.
Lemon zest – Adds a fresh, citrusy note that cuts through the richness of the butter.
Salt and black pepper – Essential for seasoning and enhancing every layer of flavor.
1 lemon, halved – Roasted inside the cavity, it perfumes the chicken and keeps it moist.
1 head of garlic, halved – Slowly roasts inside the chicken, becoming sweet and mellow.

For the Baby Potatoes

Baby potatoes (1½ lbs) – Creamy inside, crispy outside, and perfect for roasting alongside the chicken.
Olive oil – Helps the potatoes brown evenly and adds subtle richness.
Paprika – Adds color and a gentle smoky note.
Salt and pepper – Essential for well-seasoned, flavorful potatoes.

For the Pan Sauce

Butter (1 tablespoon) – Adds silkiness and depth to the sauce.
Chicken stock (1 cup) – Forms the savory base of the pan sauce.
White wine (¼ cup, optional) – Deglazes the pan and adds acidity and complexity.
Dijon mustard – Brings subtle tang and richness.
Cornstarch slurry (optional) – Thickens the sauce to a luxurious consistency.

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 400°F (200°C). Pat the chicken completely dry with paper towels—this is crucial for achieving crispy, golden skin. Gently loosen the skin over the breast and thighs using your fingers, being careful not to tear it.

2. Make the Herb Butter

In a small bowl, combine the softened butter, minced garlic, fresh thyme, rosemary, parsley, lemon zest, salt, and black pepper. Mix until smooth and fragrant.

3. Season the Chicken

Rub half of the herb butter under the skin, spreading it evenly over the breast and thighs. Rub the remaining butter all over the outside of the chicken. Stuff the cavity with the lemon halves and halved garlic head.

4. Prepare the Potatoes

Toss the halved baby potatoes with olive oil, salt, pepper, and paprika. Scatter them around the chicken in a roasting pan.

5. Roast to Perfection

Roast uncovered for about 1 hour and 15 minutes, basting halfway through. The chicken is done when the internal temperature reaches 165°F (75°C) and the juices run clear.

6. Make the Pan Sauce

Transfer the chicken and potatoes to a platter and keep warm. Place the roasting pan over medium heat. Add butter, then deglaze with white wine (if using), scraping up all the flavorful browned bits. Stir in chicken stock and Dijon mustard. Simmer for 5 minutes. Whisk in cornstarch slurry if a thicker sauce is desired.

7. Serve and Enjoy

Slice the chicken, plate it with the crispy potatoes, and drizzle generously with the warm pan sauce. Garnish with fresh herbs for a stunning finish.

Why This Recipe Is Loved

Juicy, flavorful chicken every time
One-pan convenience with minimal cleanup
Restaurant-quality results using simple ingredients
Perfect for weeknights or special occasions

Pro Tips for Perfect Roasted Chicken

Always let the chicken rest for 10 minutes before carving.
Use a meat thermometer for guaranteed doneness.
For extra crispy skin, avoid covering the chicken while roasting.
Swap herbs seasonally—sage or oregano work beautifully.

Serving Suggestions

Complete this meal with a simple green salad, roasted carrots, or steamed green beans. A crusty loaf of bread is perfect for soaking up the pan sauce, and a crisp white wine or light red pairs beautifully.

Final Thoughts

This Juicy Herb Butter Roasted Chicken with Baby Potatoes and Pan Sauce proves that extraordinary flavor doesn’t require complicated techniques. With minimal prep and maximum payoff, it’s a recipe you’ll return to again and again. Comforting, elegant, and deeply satisfying, this dish deserves a permanent place in your kitchen repertoire.