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A roasted, infused chicken recipe graces a white platter, garnished with rosemary sprigs. A fork rests beside the platter. In the background, a small plate of butter and a striped napkin add charm to this delectable scene.
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Infused Chicken Recipe

If you’re a fan of chicken but often find yourself disappointed by dry, flavorless breast meat, then this Infused Chicken Recipe is about to change the game. Tender, juicy, and packed with butter and spices, this recipe transforms ordinary chicken into an extraordinary dish.
Course Dinner
Cuisine American
Keyword Asian Chicken Salad, Cheap Dinner, easy chicken, Easy Dinner, infused chicken, roasted chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Janine Waite

Equipment

  • 1 infuser

Ingredients

  • 1 whole chicken

Infusion Sauce

  • 1 cup chicken broth
  • ½ cup butter
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 2 tsp garlic granules I love Costco garlic granules

Butter Baste

  • ¼ cup melted butter

Instructions

  • Clean Chicken: Rinse the whole chicken under cold water and pat it dry with paper towels to remove any excess moisture.
  • Prepare the Infusion Mixture: Melt butter in a small saucepan over low heat, then mix in chicken broth, a pinch of salt, pepper, and your chosen herbs (e.g., thyme, rosemary, or parsley).
  • Fill the Injector: Draw the buttery infusion mixture into your meat injector tool, making sure it is warm but not too hot to handle.
  • Inject the Chicken: Insert the injector into various thick parts of the chicken (such as the breasts and thighs) and slowly push the mixture into the meat. Repeat in multiple spots to ensure even distribution. FYI, while and after injecting the sauce it may come out and squirt you. So, to prevent this from happening when pulling out the injector, place your finger over the insertion site to hold the liquid in the chicken.
  • Season the Exterior: Rub the outside of the chicken with melted butter and sprinkle with salt, pepper, and additional herbs for extra flavor.
  • Prepare for Baking: Place the infused chicken in a roasting pan or a baking dish lined with foil or parchment paper for easy cleanup.
  • Bake: Preheat the oven to 450°F (232°C). Bake the chicken for about 15 minutes, or until the internal temperature reaches 325°F (163°C), for 1 hour. Check-in an hour and insert a meat thermometer in the thickest part of the meat. Baste the chicken with its juices halfway through cooking to keep it moist.
    If you want to brown the chicken more, turn on the roasting feature and cook until brown.
    Note that if you are baking a small chicken you can lower the cook time.
  • Rest and Serve: Let the chicken rest for 10-15 minutes after baking to allow the juices to redistribute. Carve and serve your moist, flavorful, infused chicken. Enjoy!