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Garlic Herb Butter Roasted Chicken

Garlic Herb Butter Roasted Chicken

Indulge in the ultimate comfort food with this delightful Garlic Herb Butter Roasted Chicken. Juicy, tender, and infused with rich herbs and buttery goodness, it's the perfect dish for any meal. Treat yourself to an easy weeknight dinner that will impress your family and guests alike!
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 4 to 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 lemon zested first and juiced
  • to taste salt and freshly ground pepper
  • 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 lemon quartered

Equipment

  • Baking Sheet
  • Oven
  • Mixing Bowl
  • Chef's Knife
  • Peeler
  • Frying pan
  • Wooden Spoon

Method
 

  1. Preheat your oven to 425 degrees F. This high temperature is crucial for achieving a crispy skin on the chicken.
  2. Lightly grease a roasting pan with olive oil and set it aside. This helps prevent sticking and adds flavor.
  3. Clean the chicken thoroughly. Rinse it under cold running water and pat it dry with paper towels. Removing excess moisture is key to achieving that golden skin.
  4. Remove any leftover fat and feathers from the cavity. It might sound tedious, but it makes a difference in the final dish.
  5. In a small bowl, mix together olive oil, melted butter, and the juice of the lemon. Stir well to combine.
  6. Place the chicken on a cutting board or into the prepared pan. Pour the butter mixture over the top, ensuring you get it under the skin and inside the cavity for maximum flavor.
  7. Generously season the chicken with salt and pepper both inside and outside. Don’t be shy—this is where a lot of the flavor comes from!
  8. Now, sprinkle the chopped parsley on top of the chicken for a burst of freshness.
  9. In a medium bowl, combine four tablespoons of butter with the chopped rosemary, thyme, lemon zest, and garlic. Add the optional paprika for color.
  10. Rub this mixture all over the chicken, making sure to get it under the skin as well. This adds an incredible depth of flavor.
  11. Stuff the cavity of the chicken with the halved garlic head, tied rosemary sprigs, thyme sprigs, and quartered lemon. This infusion of flavors while cooking is key.
  12. Tie the legs of the chicken together with kitchen string. This helps the bird cook evenly.
  13. Place the chicken breast-side up in the prepared roasting pan. Roast for 1 hour and 15 to 25 minutes. Baste halfway through to keep it juicy.
  14. The chicken is done when its juices run clear when pierced with a skewer. You can also check the internal temperature; it should reach 165 degrees F.
  15. When the chicken is done roasting, baste it again. Then, turn on the broiler and broil for 2 to 3 minutes, just until the skin is golden and crispy.
  16. Remove the chicken from the oven and let it rest for 10 to 15 minutes before serving. This allows the juices to redistribute.
  17. Use the pan juices to drizzle over the chicken for added flavor when serving.
  18. Serve with fresh lemon wedges on the side for a zesty finish.

Notes

Extra tips or suggestions here.