There’s something incredibly comforting about a beautifully roasted chicken, golden and fragrant, with a rich, savory pan gravy to pour over every bite. This Herb Butter Roast Chicken with Pan Gravy is the ultimate weeknight dinner or weekend centerpiece that feels both classic and special. Using fresh herbs and a luscious butter blend, this recipe locks in juicy flavor and creates a crackling skin that’s impossible to resist. Plus, the homemade pan gravy, made from the drippings and simple veggies, elevates every forkful to pure comfort food bliss. Whether you’re cooking for family or guests, this dish never disappoints.
Why It’s My Go-To
This Herb Butter Roast Chicken with Pan Gravy has earned a permanent spot in my recipe rotation because it’s straightforward yet packed with flavor. The herb butter mixture seeps under the skin and bastes the chicken from the inside out, keeping the meat tender and juicy. Roasting the chicken on a bed of aromatic vegetables not only adds subtle sweetness but also creates the perfect base for the pan gravy. The whole process requires minimal hands-on time and the results feel restaurant-worthy without the fuss. It’s also incredibly versatile—perfect for Sunday dinners, holidays, or any night you want to treat yourself with a wholesome, satisfying meal.
What You’ll Need
- 1 whole chicken (about 4-5 lbs), rinsed and patted dry
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
Gear Checklist
- Roasting pan or oven-safe skillet – For roasting the chicken and collecting those flavorful drippings.
- Meat thermometer – Ensures the chicken is perfectly cooked without guesswork.
- Mixing bowl – To blend the herb butter.
- Whisk – For making the pan gravy smooth and lump-free.
- Knife and cutting board – For prepping vegetables and herbs.
- Basting brush or spoon – To spread the herb butter under the skin.
Herb Butter Roast Chicken with Pan Gravy: Step-by-Step Guide
Step 1: Prep the Herb Butter
In a mixing bowl, combine the softened unsalted butter with chopped rosemary, thyme, minced garlic, salt, and pepper. Mix well until the herbs and garlic are evenly distributed throughout the butter. This fragrant herb butter will be the secret to juicy, flavorful meat and crispy skin.
Step 2: Prepare the Chicken
Pat the whole chicken dry with paper towels. Gently loosen the skin from the chicken breasts and thighs by sliding your fingers underneath. Be careful not to tear the skin. Using a spoon or your fingers, spread about two-thirds of the herb butter evenly under the skin, covering the breast and thighs. Rub the remaining butter all over the outside of the chicken. Season the entire chicken with additional salt and pepper.
Step 3: Arrange the Vegetables
Place the chopped onion, carrots, and celery in the bottom of your roasting pan or oven-safe skillet. These vegetables will serve as a flavorful bed for the chicken and add depth to the pan gravy.
Step 4: Roast the Chicken
Place the prepared chicken on top of the vegetables, breast side up. Roast in a preheated oven at 425°F (220°C) for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the thigh. Halfway through roasting, baste the chicken with the pan juices to keep it moist and flavorful.
Step 5: Rest the Chicken
Once the chicken is cooked through, transfer it to a cutting board and tent loosely with foil. Let it rest for 15-20 minutes. This resting period helps the juices redistribute throughout the meat, resulting in tender, juicy slices.
Step 6: Make the Pan Gravy
While the chicken rests, place the roasting pan with vegetables and drippings on the stovetop over medium heat. Sprinkle the flour over the vegetables and stir constantly with a whisk to form a roux. Cook for about 2 minutes to remove the raw flour taste. Slowly whisk in the chicken broth, scraping the bottom of the pan to loosen any browned bits. Continue whisking and cooking until the gravy thickens, about 4-5 minutes. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Serve and Enjoy
Carve the rested chicken into pieces and serve alongside the roasted vegetables. Generously drizzle the rich pan gravy over the chicken and vegetables for a meal that’s bursting with flavor from start to finish.
Season-by-Season Upgrades
- Spring: Add lemon zest and fresh parsley to the herb butter for a bright, zesty twist.
- Summer: Incorporate fresh basil and oregano into the butter, and serve with a side of grilled seasonal vegetables.
- Fall: Add chopped sage and a splash of apple cider vinegar to the pan gravy for earthy warmth.
- Winter: Mix in rosemary and a pinch of smoked paprika to the herb butter, and serve with mashed potatoes or creamy polenta.
Behind-the-Scenes Notes
- Softening the butter ahead of time is key to easily mixing the herbs and spreading the butter under the skin.
- Loosening the skin and applying the herb butter beneath it ensures the flavors penetrate the meat and keeps it moist.
- Roasting at a high temperature for the last part of cooking helps create that irresistible golden, crispy skin.
- Using a meat thermometer is the best way to avoid overcooking and drying out your chicken.
- The pan gravy made from the roasting drippings is what truly takes this dish over the top—don’t skip it!
Keep It Fresh: Storage Guide
Leftover Herb Butter Roast Chicken with Pan Gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. To preserve the best flavor and texture, keep the chicken and gravy separate if possible and reheat gently on the stovetop or in the oven. For longer storage, freeze cooked chicken pieces and gravy in separate freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Quick Q&A
Can I use dried herbs instead of fresh for the herb butter?
Yes, you can substitute dried herbs if fresh aren’t available. Use about one-third of the amount since dried herbs have a more concentrated flavor. For example, 2 tablespoons fresh rosemary becomes about 2 teaspoons dried rosemary.
What can I use instead of all-purpose flour for the pan gravy?
If you want a gluten-free option, substitute the all-purpose flour with cornstarch or arrowroot powder. Mix it with a little cold water to make a slurry before adding to the pan to avoid lumps.
How do I know when the chicken is fully cooked?
The safest and most accurate way is to use a meat thermometer. The internal temperature should reach 165°F (74°C) when inserted into the thickest part of the thigh without touching the bone.
Can I make this recipe with chicken pieces instead of a whole chicken?
Absolutely! Adjust the cooking time accordingly—chicken thighs or breasts usually roast faster, around 35-45 minutes at 425°F (220°C). The herb butter and pan gravy method still works beautifully.
Let’s Eat
There’s nothing quite like sitting down to a warm, home-cooked meal featuring this Herb Butter Roast Chicken with Pan Gravy. The first bite of tender, juicy chicken paired with the fragrant herbs and silky gravy is pure comfort. Whether you keep it simple or add your own seasonal twist, this recipe is a timeless classic that promises to bring smiles to the dinner table. So grab your roasting pan, preheat that oven, and get ready to create a meal that’s as satisfying as it is delicious. Enjoy every savory bite!
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Herb Butter Roast Chicken with Pan Gravy
Ingredients
Equipment
Method
- In a mixing bowl, combine the softened unsalted butter with chopped rosemary, thyme, minced garlic, salt, and pepper. Mix well until evenly distributed.
- Pat the whole chicken dry with paper towels. Loosen the skin from the breasts and thighs carefully. Spread about two-thirds of the herb butter under the skin and rub the rest over the outside. Season with salt and pepper.
- Place the chopped onion, carrots, and celery in the bottom of a roasting pan or oven-safe skillet.
- Put the chicken on top of the vegetables, breast side up. Roast in a preheated oven at 425°F (220°C) for about 1 hour and 15 minutes or until internal temperature reaches 165°F (74°C). Baste halfway through.
- Transfer the cooked chicken to a cutting board and tent with foil. Rest for 15-20 minutes.
- Place the roasting pan with vegetables and drippings on the stove over medium heat. Sprinkle flour over vegetables and stir to form a roux. Cook 2 minutes. Slowly whisk in chicken broth, scraping bottom until gravy thickens (4-5 minutes). Adjust seasoning.
- Carve the rested chicken and serve with roasted vegetables. Drizzle generously with pan gravy.
Notes
- Soften butter ahead for easy mixing and spreading under the skin.
- Loosen skin carefully to avoid tearing for better flavor penetration.
- Use a meat thermometer to ensure perfectly cooked chicken without drying out.
- Roast at high temperature for crispy, golden skin.
- Store leftover chicken and gravy separately for best flavor; freeze for up to 3 months.
