This herb butter roasted chicken recipe is packed full of flavor but is so easy to make. Chicken leg quarters are marinated with fresh herbs, baked with shallots and served with herb butter. Perfect for a family meal that everyone will love.
Garlic, herbs, butter and chicken is just a match made in heaven! These juicy chicken legs are packed full of flavor but simple and easy to make.
How to Make Herb Butter Roasted Chicken
Chicken instructions:
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In a ziploc bag add chicken with butter, extra virgin olive oil, paprika, fresh rosemary leaves, fresh thyme leaves, fresh oregano leaves, salt and pepper
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Seal bag, and shake well until chicken is coated evenly with the butter and herbs
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Marinate in the fridge for 2-3 hours
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Preheat oven at 180C/350F
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Add chicken in an oven-safe baking tray and add chicken with marinade
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Bake for 30 minutes. Meanwhile prepare the herb butter
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Open oven and carefully remove oven-safe baking tray
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Turn chicken legs upside-down and add shallots in the tray
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Bake for 20 minutes
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Turn chicken legs once more, and bake for another 10-15 minutes until crispy and golden
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Garnish with fresh rosemary and thyme stems
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Serve while hot, with a teaspoon of herb butter on top of each chicken leg
Herb butter instructions:
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Finely chop chives
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In a small bowl add softened butter, chives, pink peppercorn and salt
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Combine well with a fork
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Refrigerate until chicken is ready to serve
Baked Chicken Leg Quarters
These leg quarters are so so delicious, I can’t wait for you to try them! They are marinated, so they are tender and flavorful with a beautifully crispy skin. The flavors from the fresh herbs and garlic permeate the chicken and when topped with the herb butter, this roasted chicken comes alive!
A Simple Roast Chicken Recipe
I love how easy this herb butter roasted chicken is to make, but yet remains elegant enough to serve to guests. Serving it with simple herb butter really elevates this from everyday chicken to a restaurant quality meal. Serve it up with some sauteed vegetables and a roasted potatoes.
Herb butter roasted chicken is so delicious!
This might be may favorite way to roast chicken leg quarters. It’s so easy yet it really packs a punch in the flavor department. I love the way the leg quarters look on the plate too, it’s sure to impress your dinner party guests!
Top Tips To Make Herb Butter Roasted Chicken
- Marinate the leg quarters for at least 2 hours.
- Roast the chicken in a pre-heated oven for the best results.
- Use free run / organic chicken that isn’t raised on antibiotics.
- Let the legs rest for 10 minutes before serving with the herb butter.
For More Easy Chicken Recipes:
- Chicken Parmesan Stuffed Shells
- Easy Chicken Marsala Recipe
- Chicken Florentine Recipe
- Chicken with 40 Cloves of Garlic
- Best Chicken Cacciatore
If you have tried this herb butter roasted chicken recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Herb Butter Roasted Chicken
Ingredients
Chicken ingredients:
- 4 chicken leg quarters
- 7 tbsp butter softened
- 1 tbsp fresh rosemary leaves
- ½ tbsp fresh thyme leaves
- ½ tbsp fresh oregano leaves
- 3 garlic cloves
- 1 tbsp extra virgin olive oil
- 1 tsp paprika
- 6-7 shallots
- 2 rosemary stems optional
- 2 thyme stems optional
Herb butter ingredients:
- 4 tbsp butter softened
- 2 tbsp chives chopped
- 1 tsp pink peppercorns
- Pinch of salt
Instructions
Chicken instructions:
- In a ziploc bag add chicken with butter, extra virgin olive oil, paprika, fresh rosemary leaves, fresh thyme leaves, fresh oregano leaves, salt and pepper
- Seal bag, and shake well until chicken is coated evenly with the butter and herbs
- Marinate in the fridge for 2-3 hours
- Preheat oven at 180C/350F
- Add chicken in an oven-safe baking tray and add chicken with marinade
- Bake for 30 minutes. Meanwhile prepare the herb butter
- Open oven and carefully remove oven-safe baking tray
- Turn chicken legs upside-down and add shallots in the tray
- Bake for 20 minutes
- Turn chicken legs once more, and bake for another 10-15 minutes until crispy and golden
- Garnish with fresh rosemary and thyme stems
- Serve while hot, with a teaspoon of herb butter on top of each chicken leg
Herb butter instructions:
- Finely chop chives
- In a small bowl add softened butter, chives, pink peppercorn and salt
- Combine well with a fork
- Refrigerate until chicken is ready to serve
Recipe was contributed by Michaella from Well + Yum
Jenn says
Where does the garlic go?
Becky Hardin says
So sorry! Add the garlic to the marinade for the chicken!
Shannon Hutchens says
How do you cut the shallots?
Marky says
Had I have not watched movie, I would not have realized the garlic was minced… however, it was too late.
Becky Hardin says
I hope the recipe still worked out for you!
Antoinette J says
This was the most amazing chicken. I made it months ago. I will be serving it tomorrow for my 50th birthday party.
Becky Hardin says
That’s so wonderful to hear, Antoinette! Happy belated birthday!!