There’s something incredibly satisfying about a perfectly roasted chicken, and this Garlic Butter Roast Chicken recipe takes it to the next level. I’ve refined this recipe to create a dish that’s both impressive enough for Sunday dinner yet simple enough for a weeknight meal. The combination of aromatic garlic, rich butter, and fresh herbs creates a chicken that’s crispy on the outside and unbelievably juicy on the inside.
Ingredients
- 1 whole chicken (4-5 pounds), patted dry
- 8 tablespoons (1 stick) unsalted butter, softened
- 8 cloves garlic, minced (about 3 tablespoons)
- 2 tablespoons fresh herbs (rosemary, thyme, and sage), finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C). Remove chicken from refrigerator 30 minutes before cooking.
- Mix softened butter with minced garlic, chopped herbs, 1 teaspoon salt, and ½ teaspoon pepper until well combined.
- Carefully separate the skin from the chicken breast and thighs using your fingers. Spread about two-thirds of the garlic butter mixture under the skin.
- Rub the remaining butter mixture all over the outside of the chicken. Season the cavity with remaining salt and pepper.
- Stuff the cavity with lemon halves and garlic head. Tie the legs together with kitchen twine and tuck the wing tips under.
- Place chicken breast-side up in a roasting pan. Drizzle with olive oil.
- Roast for 1 hour and 15 minutes, or until juices run clear and internal temperature reaches 165°F (74°C) when thermometer is inserted into thickest part of thigh.
- Let rest for 15-20 minutes before carving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4-6 people
Recipe Notes
- Make sure your butter is properly softened but not melted for easier spreading under the skin.
- Pat the chicken completely dry with paper towels before starting – this is crucial for achieving crispy skin.
- If you don’t have fresh herbs, you can substitute with dried herbs using half the amount.
- For even cooking, let the chicken come to room temperature before roasting.
- If the skin browns too quickly during cooking, tent loosely with foil.
- Save the pan drippings to make an incredible gravy or to drizzle over the carved chicken.
- Use a meat thermometer to ensure proper doneness – it’s the most reliable method.
- Let the chicken rest after cooking to keep it juicy. Don’t skip this step!
Garlic Butter Roast Chicken
There's something incredibly satisfying about a perfectly roasted chicken, and this Garlic Butter Roast Chicken recipe takes it to the next level. I've refined this recipe to create a dish that's both impressive enough for Sunday dinner yet simple enough for a weeknight meal. The combination of aromatic garlic, rich butter, and fresh herbs creates a chicken that's crispy on the outside and unbelievably juicy on the inside.
Ingredients
- 1 whole chicken 4-5 pounds, patted dry
- 8 tablespoons 1 stick unsalted butter, softened
- 8 cloves garlic minced (about 3 tablespoons)
- 2 tablespoons fresh herbs rosemary, thyme, and sage, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 lemon halved
- 1 head of garlic halved crosswise
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C). Remove chicken from refrigerator 30 minutes before cooking.
- Mix softened butter with minced garlic, chopped herbs, 1 teaspoon salt, and ½ teaspoon pepper until well combined.
- Carefully separate the skin from the chicken breast and thighs using your fingers. Spread about two-thirds of the garlic butter mixture under the skin.
- Rub the remaining butter mixture all over the outside of the chicken. Season the cavity with remaining salt and pepper.
- Stuff the cavity with lemon halves and garlic head. Tie the legs together with kitchen twine and tuck the wing tips under.
- Place chicken breast-side up in a roasting pan. Drizzle with olive oil.
- Roast for 1 hour and 15 minutes, or until juices run clear and internal temperature reaches 165°F (74°C) when thermometer is inserted into thickest part of thigh.
- Let rest for 15-20 minutes before carving.
