Black Truffle Herb-Crusted Roast Chicken

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Black Truffle Herb-Crusted Roast Chicken

Yield: 6

Author: Madeline Bertarelli

Prep time: 15 MinCook time: 1 H & 20 MTotal time: 1 H & 35 M

This Black Truffle Herb-Crusted Roast Chicken is a showstopper that blends indulgence with balance. Succulent chicken is coated in a fragrant crust of black truffle, fresh herbs, and garlic, then roasted to golden perfection. High in protein and low in carbs, this recipe is ideal for those watching their macros while still craving bold flavors. Perfect for a dinner party or meal prepping for the week, it serves six generously, pairing beautifully with roasted vegetables or a light arugula salad.

Ingredients

• 1 whole chicken (4-5 pounds), cleaned and patted dry
• 2 tbsp olive oil
• 1 tbsp truffle zest
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 lemon, halved
• 2 cups chicken broth or water

Instructions

1. Prepare the Herb Mixture: In a small bowl, mix olive oil, truffle zest, minced garlic, rosemary, thyme, parsley, smoked paprika, salt, and black pepper. This will form a flavorful herb paste.
2. Season the Chicken: Gently loosen the skin of the chicken with your fingers, being careful not to tear it. Rub half the herb mixture under the skin, directly onto the meat, and the other half over the skin. Stuff the cavity with lemon halves.
3. Set Up for Roasting: Place the chicken breast-side up on a roasting rack in a large roasting pan. Pour chicken broth or water into the bottom of the pan to keep the chicken moist during cooking.
4. Roast the Chicken: Preheat your oven to 375°F (190°C). Roast the chicken for 1 hour and 20 minutes, or until the internal temperature reads 165°F (75°C) in the thickest part of the breast and thighs. Baste the chicken every 20-30 minutes with the pan juices to infuse flavor.
5. Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This step ensures tender, juicy meat.