Lakeshore Shallot and Herb Roast Chicken
Buttery roast chicken with Lakeshore Shallot & Herb Seasoning. Crispy skin and juicy meat. Roast 425°F then 375°F; rest 15 minutes.
This herbaceous, buttery roast chicken is an absolute crowd-pleaser, with the Lakeshore Shallot and Herb Seasoning infusing every bite with a touch of fresh, savory magic. Enjoy!
- Rub seasoned butter under the skin for deep, even flavor and moist breasts.
- Start roasting at 425°F for 15 minutes, then lower to 375°F and cook until the thigh reaches 165°F; rest 15 minutes.
- Stuff the cavity with lemon, garlic and onion and use a rack for even browning and crisp skin.
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Preparation Instructions:
Pat the chicken dry with paper towels. This step ensures crispy skin.
Loosen the skin over the breasts and thighs by gently sliding your fingers under it.
In a small bowl, mix the softened butter with Lakeshore Shallot & Herb Seasoning.
Rub half of this butter mixture under the skin of the chicken. Spread the remaining half over the entire surface.
Drizzle olive oil over the skin and season generously with salt and black pepper.
Stuff the cavity with lemon halves, garlic cloves, onion, and thyme sprigs for extra aromatic depth.
Tie the legs together with kitchen twine for even roasting.
Preheat the oven to 425°F (218°C).
Place the chicken breast-side up on a roasting rack in a baking dish or cast-iron skillet.
Roast for 15 minutes, then reduce the temperature to 375°F (190°C). Continue roasting for 50–60 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
Let the chicken rest for 15 minutes before carving to keep it juicy.
Serve with roasted potatoes, a fresh green salad, or crusty bread to soak up the flavorful juices. Enjoy!
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Frequently Asked Questions
How do I get extra crispy skin?
Pat the chicken very dry, rub oil on the skin, and start at a high heat. Roast at 425°F for the first 15 minutes, then lower the oven. A roasting rack helps air circulate and crisp the skin.
How do I know the chicken is fully cooked?
Use an instant read thermometer. The thickest part of the thigh should read 165°F. Juices should run clear. Let the bird rest 15 minutes before carving so juices settle.
Can I adjust the recipe for different chicken sizes?
Yes. Follow the same method but watch the internal temperature. As a guide, expect roughly 18 to 22 minutes per pound after the initial 15-minute high-heat start, but always confirm with a thermometer.
What can I use instead of Lakeshore Shallot & Herb if I do not have it?
Mix shallot powder, dried thyme, dried parsley, garlic powder, and a pinch of salt to mimic the flavor. You can also use another all-purpose poultry seasoning and add a little minced fresh shallot when possible.
Can I make this dairy-free or use a butter substitute?
Yes. Use melted olive oil or a plant-based buttery spread in place of butter. Rub some oil under the skin and the flavored spread or oil on top for flavor and browning.
Can I prepare the chicken ahead of time?
You can mix the butter and seasoning and spread it under the skin up to 24 hours ahead, refrigerated. Cook the chicken just before serving. Cooked leftovers keep 3 to 4 days in the fridge or freeze up to 2 to 3 months.
Do I need to truss the chicken?
Trussing is optional. Tying the legs helps the bird cook more evenly and keeps the stuffing inside, but you can roast without trussing for easier carving and slightly faster cooking.
How do I get extra crispy skin?
Pat the chicken very dry, rub oil on the skin, and start at a high heat. Roast at 425°F for the first 15 minutes, then lower the oven. A roasting rack helps air circulate and crisp the skin.
How do I know the chicken is fully cooked?
Use an instant read thermometer. The thickest part of the thigh should read 165°F. Juices should run clear. Let the bird rest 15 minutes before carving so juices settle.
Can I adjust the recipe for different chicken sizes?
Yes. Follow the same method but watch the internal temperature. As a guide, expect roughly 18 to 22 minutes per pound after the initial 15-minute high-heat start, but always confirm with a thermometer.
What can I use instead of Lakeshore Shallot & Herb if I do not have it?
Mix shallot powder, dried thyme, dried parsley, garlic powder, and a pinch of salt to mimic the flavor. You can also use another all-purpose poultry seasoning and add a little minced fresh shallot when possible.
Can I make this dairy-free or use a butter substitute?
Yes. Use melted olive oil or a plant-based buttery spread in place of butter. Rub some oil under the skin and the flavored spread or oil on top for flavor and browning.
Can I prepare the chicken ahead of time?
You can mix the butter and seasoning and spread it under the skin up to 24 hours ahead, refrigerated. Cook the chicken just before serving. Cooked leftovers keep 3 to 4 days in the fridge or freeze up to 2 to 3 months.
Do I need to truss the chicken?
Trussing is optional. Tying the legs helps the bird cook more evenly and keeps the stuffing inside, but you can roast without trussing for easier carving and slightly faster cooking.
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