Roast Chicken with Dijon Herb Butter
Who doesn’t love a perfectly roasted chicken, with juicy flavorful meat and crispy skin? One of the simplest and most delicious dinners, a roasted chicken sure is a crowd-pleaser. Now add slabs of tangy Dijon herb butter to the mix, and you’ll have yourself an unforgettable meal. The book This recipe is from Let Me Feed You: Everyday Recipes Offering the Comfort of Home, the latest cookbook by Rosie Daykin (bestselling author of Butter Baked Goods and Butter Celebrates!). This beautiful cookbook offers 100 delicious recipes (for every course) to…
- Prep time
- 24 min
- Cook time
- 1 hr 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the Dijon Herb Butter:
- 1/4 cup thyme leaves 1/4 cup finely chopped rosemary 1/4 cup finely chopped sage leaves 1 tbsp lemon zest 1 cup butter, at room temperature 2 tbsp grainy Dijon mustard
- For the Chicken:
- 1 (4-pound) roasting chicken
- Salt and pepper
- 1 small lemon, quartered
- 2 tbsp (30ml) Extra Virgin Olive Oil
- For the dressing:
- 3 tablespoons olive oil
- 1 tbsp fresh lemon juice 1 tbsp grainy Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 5 to 6 cups baby arugula, washed and dried
Instructions
- 1
Make the Dijon Herb Butter:
- 2
Place all the ingredients in a stand mixer fitter with the paddle attachment and beat on high until well combined. Place a piece of plastic piece of plastic wrap on the kitchen counter, then transfer the butter mixture on top of the wrap. Shape the butter into a log about 6 inches long x 2 inches across (, then wrap tightly in the plastic wrap. Place the log in the refrigerator and allow to chill until firm, 25 to 30 minutes, before slicing.
- 3
(Store in the refrigerator for up to 1 week wrapped in the freezer for up to 3 months).
- 4
Make the Chicken:
- 5
Preheat the oven to 400ºF (205ºC)
- 6
Rinse the chicken thoroughly and pat it dry all over with paper towel to remove any excess moisture; this will help ensure the bird gets a nice crispy skin when roasting. I like to allow the bird to come to room temperature before cooking.
- 7
Place the chicken in a 9× 3-inch (22.9x33cm) roasting pan and tuck the wings under the body. Generously season the inside of the cavity with salt and pepper, then place the lemon quarters inside. Gently lift the breast skin of the bird and place two rounds of the Dijon herb butter under the skin atop each breast (using four rounds of butter in total). I like to use the back side of a spoon to help me lift the skin, being careful to take my time so as to not tear it. Once the butter is in place, use some kitchen twine to tie the legs together in a simple bow. Rub the outside of the bird with the olive oil and generously season with more salt and pepper.
- 8
Place the chicken in the oven and roast for 15 to 20 minutes per pound (60 to 80 minutes for this 4-pound bird) or until the juices run clear when you make a little cut between the thigh and leg. Baste the bird with juices every 15 minutes until done.
- 9
Remove from the oven and place the last two pieces of Dijon butter atop the chicken, then tent with foil and allow to rest for about 15 minutes.
- 10
Make the dressing:
- 11
Place all the ingredients for the dressing in a small liquid measuring cup and whisk to fully combine. (I also like to use a leftover jam jar to mix salad dressings; just put everything in the jar, make sure the lid is on tight, and give it a good shake.)
- 12
Spread the arugula across a serving platter and gently toss with the dressing. Place the warm chicken atop the arugula and serve! (You can also carve the bird beforehand and place the pieces atop the arugula, but I think it’s a little more fun to carve the bird at the table, and—bonus!—the salad gets smothered in its lovely juices.)