Brown Butter Summer Roast Chicken


Units Scale
  • 1 (4lb.) organic whole chicken
  • 3 tablespoons butter, melted
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 34 large basil leaves, finely chopped plus extra for stuffing
  • Sprig of fresh oregano, finely chopped
  • Sprig of fresh thyme, finely chopped
  • Juice of 1/2 lemon
  • 1 teaspoon ground coriander
  • 1/4 teaspoon fresh nutmeg, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper


  1. Prepare the chicken by rubbing it down with salt and cleaning the cavity. Place in a baking pan and rub down with a slice of lemon. Set aside.
  2. Preheat oven to 375 degrees F.
  3. In a small saucepan, melt butter down until it begins to bubble. Lower the heat and let simmer until browned. Set aside.
  4. In a small bowl, whisk together olive oil, garlic, herbs and spices.
  5. Brush the chicken with the browned butter first. Then brush with the olive oil and herb marinade.
  6. Take extra rosemary and stuff under the skin. Place extra basil leaves, a sprig of rosemary and the squeezed lemon half into the cavity.
  7. Roast chicken for 15 to 20 minutes at 375 degrees F. then lower temperature to 350 degrees F. and roast chicken for 20 minutes per pound and continue baking until the juices run clear when you cut between the leg and the thigh.
  8. Let the chicken rest for several minutes before slicing into it. Serve alongside your favorite vegetables and enjoy!
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