Garlic Herb Butter Roasted Chicken makes the juiciest, most tender chicken thanks to the fresh butter, zesty garlic, lemons, and aromatic stuffing. An elegant recipe for a dinner party, yet simple enough for a weeknight meal!
This recipe is versatile, so it won’t be hard to pair it with sides. For a few ideas, these Crispy Rosemary Potatoes complement the herbs in the recipe.
Garlic Herb Butter Roasted Chicken will make you swear off buying the rotisserie version for good. It’s so easy, yet so flavorful— imagine that crispy golden skin, juicy meat, and a medley of herbs, butter, lemon, and garlic— and it only takes a little more than an hour from prep to the table!
Also, I swear I get better and better at preparing the whole fowl every time I make this recipe. That’s hitting two birds with one stone: get to practice your roasting skills, and reward yourself with a fantastic meal at the same time.
How long to roast a whole chicken?
A 2-3 kg (4 to 5-pound chicken) usually takes an hour or so. Adjust cooking time depending on weight.
do you have to brine a chicken for roasting?
Brining is an excellent technique to infuse flavor and lock in moisture. Feel free to do it if you have time!
However, my recipe is already moist and loaded with flavor, so there’s no brining needed. Just prep, roast, and enjoy.
How do you know when a roasted chicken is done?
Check if the juices run clear when you pierce the thigh. Another way is to check for 160° and 165° temperature by inserting an instant-read thermometer into the inner thigh.
How to store:
Cool the chicken within two hours after cooking. Wrap it up using plastic wrap or foil. Keep it at the top shelf of your fridge for quality and safety. Use it up within two to four days.
Recipe tips:
* Try to get organic, free-range chicken for the best texture.
* Rub the seasonings under the skin to infuse with flavor.
* Experiment with herb combinations, such as tarragon and oregano.
* Add some dried chili flakes for a spicy kick.
* Tent with foil if you notice the meat starting to dry out.
* Season generously, including the cavity.
* Don’t forget to rest after cooking. This redistributes all those yummy juices inside the meat.
Ingredients
* ▢ 4-5 pound whole chicken (room temperature with giblets and neck removed from the cavity)
* 1/4 cup unsalted butter (melted)
* 4 tablespoons olive oil
* 1 lemon (zested first and juiced)
* Salt and freshly ground pepper (to taste)
* 4 tablespoons butter (room temperature)
* 2 tablespoons fresh parsley (chopped)
* 1 tablespoon fresh rosemary (chopped)
* 1 teaspoon fresh thyme (chopped)
* 1 tablespoon paprika (optional – for a darker color when roasting)
* 6 cloves garlic (minced)
* 1 head garlic (roughly peeled and cut in half horizontally through the middle)
* 6 sprigs fresh rosemary (tied together)
* 3 sprigs fresh thyme
* 1 lemon (quartered)
Steps
* Preheat oven to 425 degrees F.
Lightly grease with olive oil a roasting pan and set aside.
Clean the chicken, rinse it under cold running water, pat dry with paper towels. Remove any excess fat and leftover feathers.
In a small bowl combine olive oil, melted butter, and lemon juice, stir well. Place the chicken on a cutting board or into the prepared pan and pour the butter mixture over the chicken. Use your hands to get it under the skin and inside the cavity.
Season chicken liberally with salt and pepper on the inside and outside. Sprinkle on top with the parsley.
In a medium bowl combine 4 tablespoons of butter with the chopped fresh rosemary, chopped fresh thyme, lemon zest, and minced garlic, add the paprika if using. Stir to combine.
Rub the mixture all over the chicken, and get it under the skin as well.
Stuff the chicken with the halved garlic head, fresh rosemary sprigs, fresh thyme sprigs, and the quartered lemon. Tie legs together with kitchen string.
Roast:
* Place chicken breast-side up into the prepared roasting pan and roast for 1 hour and 15-25 minutes. Baste halfway through cooking, and roast the chicken until juices run clear when it is pierced with a skewer.
Baste again when the chicken is done roasting, after which turn on the broil and broil it for 2-3 minutes, just until golden.
Remove from the oven, cover with foil and allow to rest for 10-15 minutes before serving.
Use the pan juices to drizzle them over the chicken.
Serve with fresh lemon wedges on the side.
Cure your hanger
