Can I use boneless, skinless chicken for Pan-Roast Chicken with Garlic Herb Butter?

Yes, you can, but adjust roasting time down to about 15-20 minutes. Keep an eye on it to prevent drying out, and you'll miss out on the crispy skin and extra flavor from the bones.

What temperature should Pan-Roast Chicken with Garlic Herb Butter be cooked to?

Always cook chicken to an internal temperature of 165°F (74°C) measured in the thickest part of the thigh or breast, avoiding the bone. This ensures it's safe and perfectly cooked.

How do I get crispy skin on my Pan-Roast Chicken?

The secret to crispy skin is patting the chicken extremely dry before searing, searing it skin-side down in a hot pan until deeply golden, and roasting at a moderately high temperature. Don't crowd the pan!

Can I make the garlic herb butter ahead of time?

Absolutely! Prepare the garlic herb butter and store it in an airtight container in the fridge for up to a week. This makes the recipe even faster on cooking day.

What if I don't have fresh herbs for this Pan-Roast Chicken recipe?

You can substitute dried herbs, using about 1/3 the amount of fresh herbs specified. A good quality Italian seasoning blend also works well in a pinch for this Pan-Roast Chicken.

Is this Pan-Roast Chicken with Garlic Herb Butter recipe good for meal prepping?

Yes, it's fantastic for meal prep! Cook a larger batch, then portion it out with your favorite sides for easy grab-and-go lunches or dinners throughout the week.

Can I add vegetables to the pan while cooking my Pan-Roast Chicken?

Yes, absolutely! Hearty vegetables like potatoes, carrots, or broccoli florets can be tossed with a little olive oil and seasonings and roasted alongside the chicken for a complete one-pan meal.

Can I use boneless, skinless chicken for Pan-Roast Chicken with Garlic Herb Butter?

Yes, you can, but adjust roasting time down to about 15-20 minutes. Keep an eye on it to prevent drying out, and you'll miss out on the crispy skin and extra flavor from the bones.

What temperature should Pan-Roast Chicken with Garlic Herb Butter be cooked to?

Always cook chicken to an internal temperature of 165°F (74°C) measured in the thickest part of the thigh or breast, avoiding the bone. This ensures it's safe and perfectly cooked.

How do I get crispy skin on my Pan-Roast Chicken?

The secret to crispy skin is patting the chicken extremely dry before searing, searing it skin-side down in a hot pan until deeply golden, and roasting at a moderately high temperature. Don't crowd the pan!

Can I make the garlic herb butter ahead of time?

Absolutely! Prepare the garlic herb butter and store it in an airtight container in the fridge for up to a week. This makes the recipe even faster on cooking day.

What if I don't have fresh herbs for this Pan-Roast Chicken recipe?

You can substitute dried herbs, using about 1/3 the amount of fresh herbs specified. A good quality Italian seasoning blend also works well in a pinch for this Pan-Roast Chicken.

Is this Pan-Roast Chicken with Garlic Herb Butter recipe good for meal prepping?

Yes, it's fantastic for meal prep! Cook a larger batch, then portion it out with your favorite sides for easy grab-and-go lunches or dinners throughout the week.

Can I add vegetables to the pan while cooking my Pan-Roast Chicken?

Yes, absolutely! Hearty vegetables like potatoes, carrots, or broccoli florets can be tossed with a little olive oil and seasonings and roasted alongside the chicken for a complete one-pan meal.

Pan-Roast Chicken With Garlic Herb Butter: Easy & Flavorful!

Description

My Pan-Roast Chicken with Garlic Herb Butter is a delicious, restaurant-quality meal without the fuss. This one-pan recipe features juicy, crispy-skinned chicken with garlic & fresh herbs.

Ingredients

Bone-in, Skin-on Chicken: 4-6 pieces (thighs or breasts)
Unsalted Butter: 1/2 cup (113g), softened
Fresh Garlic: 4-6 cloves, minced
Fresh Herbs: 2 tbsp chopped rosemary
Fresh Herbs: 2 tbsp chopped thyme
Fresh Herbs: 1 tbsp chopped parsley
Olive Oil: 2 tbsp (30ml)
Salt & Black Pepper: To taste

Instructions

Preheat Oven & Prep Chicken: Preheat your oven to 400°F (200°C). Pat chicken pieces thoroughly dry with paper towels. Season generously with salt and pepper on all sides.
Sear for Golden Skin: Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken skin-side down and sear for 5-7 minutes until deeply golden brown and crispy. Flip and sear for another 3-5 minutes. Remove chicken from pan and set aside.
Make Garlic Herb Butter: While the chicken sears, in a small bowl, combine softened butter with minced garlic, chopped rosemary, thyme, and parsley. Mix well until everything is evenly incorporated.
Coat and Roast: Spread a generous amount of the homemade garlic herb butter over the top and gently under the skin of each chicken piece. Return chicken to the skillet, skin-side up. Transfer to the preheated oven and roast for 20-30 minutes for thighs, or 30-45 minutes for breasts, until the internal temperature reaches 165°F (74°C) at the thickest part.

Notes

Add Veggies: If adding vegetables, toss them in a little olive oil, salt, and pepper and add them to the pan around the chicken before roasting.

Broil for Extra Crisp: For ultimate crispy skin, broil for the last 2-3 minutes, watching carefully to prevent burning.

Skin Not Crispy: Ensure chicken is very dry before searing, and don’t overcrowd the pan. Proper spacing allows for better browning.

Chicken Dry: Overcooking is the culprit! Use a meat thermometer to ensure it’s cooked just to 165°F (74°C) and no further.

Garlic Burning: If your skillet gets too hot during butter creation or if pan drippings are too dark, remove it from heat briefly to cool before adding butter or other ingredients.

Nutritional data is an estimate based on typical ingredients and preparation.

Prep Time: 15 minutes
Cook Time: 59 minutes
Category: Dinner
Method: Baked, Searing
Cuisine: American

Nutrition

Serving Size: 1 piece (approx. 200g)
Calories: 550 kcal
Sugar: 0g
Sodium: 500mg
Fat: 40g
Saturated Fat: 18g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 40g
Cholesterol: 150mg

Keywords: Pan-Roast Chicken with Garlic Herb Butter