Juicy Roasted Chicken

Roasted Chicken that is deliciously seasoned with an herb butter rub that is rubbed under the skin. It's makes the juiciest baked whole chicken including the breast meat and has so much flavor. The chicken is roasted over the top of leeks for extra flavor. The leeks turn out so addicting and make a great side dish to serve with the chicken.

Simple juicy Roasted Chicken recipe with Leeks is one of my usual weekend go-to recipes.

I almost always roast 2 chickens at once to use the leftovers for things like Chicken and Dumplings, Chicken Noodle Casserole Skillet, or even Chopped Chicken with Gravy on a busy weeknight. The roasted chicken bones are great for Homemade Chicken Stock.

Herb Butter under and over the chicken skin ensures a delicious moist and juicy chicken every time even for the breast. Plus the best crispy chicken skin ever!

Here's how to make Juicy Roast Chicken with Leeks:

To make the Roasted Chicken with Leeks herb butter combine:

• 1/4 cup Softened Butter
• 5 cloves Minced Garlic
• 2 teaspoons Lemon Zest
• 2 teaspoons Chopped Fresh Thyme
• 2 teaspoons Chopped Fresh Rosemary
• 1 teaspoon Fresh Sage
• 1 teaspoon Salt

Stir together until well combined.

Rinse Chicken, and pat dry. 

Rub half the butter herb mixture under the chicken skin over the breast.

Place a quartered Lemon into the cavity. Rub remaining butter mixture over the chicken skin. Tie legs together with kitchen string.

Cut the dark green tough part off of 4 leeks. Slice leeks in half and wash well. Toss leeks with 1 tablespoon Olive Oil, and 1/4 teaspoon of Salt and Pepper. Spread leeks in bottom of roasting pan. 

Roast Chicken in a 425 degree oven, basting every 20 minutes to promote even browning, until thickest part of thigh reads 170 degrees, about 1 hour 25 minutes.

Simple juicy Roast Chicken with Leeks is a dinner time favorite in our house. The flavors are incredible, yet simple to make.

Some favorite Side Dish Recipes we love to go with Roasted Chicken with Leeks in our house:

• Mashed Yams
• Twice Baked Potatoes
• Baked Yams or Sweet Potatoes
• Roasted Brussels Sprouts
• Grilled Tomatoes with Cheese
• Couscous
• Collard Greens 
• Cheesy Broccoli Casserole
• Beet Orange Salad 
• Rice Pilaf with Orzo

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American

Yield: 7

Author: Serena Bakes Simply From Scratch

Juicy Roasted Chicken

Roasted Chicken that is deliciously seasoned with an herb butter rub that is rubbed under the skin. It's makes the juiciest baked whole chicken.

Prep time: 15 MinCook time: 1 H & 25 MTotal time: 1 H & 40 M

Ingredients

Herb Butter Mixture

• 1/4 cup Butter, Softened
• 5 cloves Garlic, Minced
• 2 teaspoons Grated Lemon Zest
• 2 teaspoon Fresh Thyme, Stems Removed and Chopped
• 2 teaspoons Fresh Rosemary, Stems Removed and Chopped
• 1 teaspoon Fresh Sage, Stems Removed and Chopped
• 1 teaspoon Salt

Roasted Leeks

• 4 whole Leeks
• 1 tablespoon Olive Oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper

Juicy Roasted Chicken

• 6 pound Whole Roasting Chicken
• 1 whole Lemon, Quartered

Instructions

Herb Butter Mixture

1. Mix all ingredients together until well combined, and set aside.

Leeks

1. Slice dark green parts, and root off of leeks. Leaving only white, and light green parts. Slice leaks in half length wise and rinse well.
2. Toss with olive oil, salt, and pepper. Place leeks in bottom of roasting pan.

Juicy Roasted Chicken

1. Preheat oven to 425 degrees.
2. Rinse chicken, and pat dry.
3. Rub half of the herb butter mixture under the skin over the top of breasts.
4. Place lemon into chicken cavity. Rub chicken all over with remaining butter mixture. Tie legs together with kitchen string.
5. Place chicken in pan over leeks.
6. Baste chicken, and leeks every 20 minutes with pan juices, until thickest part of chicken thigh reaches 170 degrees, about 1 hour 25 minutes.
7. Cover and rest 10 minutes before slicing.

Nutrition Facts

Calories

721

Fat

53 g

Sat. Fat

17 g

Carbs

10 g

Fiber

2 g

Net carbs

8 g

Sugar

2 g

Protein

50 g

Sodium

674 mg

Cholesterol

262 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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