Print

The Ultimate Easy Garlic Herb Butter Roast Chicken

A perfectly cooked, juicy roasted chicken with crispy, herb-coated skin resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a whole roasted chicken that is juicy inside with crispy skin using simple garlic and herb butter. This recipe is reliable for beginners and perfect for weeknight dinners or Sunday roast.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 lemon, halved
  • 1 small onion, quartered

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Remove the chicken from its packaging and remove any giblets from the cavity. Pat the entire chicken dry, inside and out, using paper towels. This step is key for crispy skin.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper. Mix until you have a uniform herb butter.
  3. Gently loosen the skin over the chicken breasts and thighs using your fingers. Rub about half of the herb butter mixture directly onto the meat under the skin. Rub the remaining butter mixture all over the outside of the chicken skin.
  4. Place the lemon halves and onion quarters inside the chicken cavity.
  5. Place the chicken in a roasting pan or a large oven-safe skillet.
  6. Roast the chicken at 425 degrees Fahrenheit for 15 minutes.
  7. Reduce the oven temperature to 375 degrees Fahrenheit. Continue roasting for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh (not touching bone) registers 165 degrees Fahrenheit. Baste the chicken with pan juices every 30 minutes.
  8. Once cooked, remove the chicken from the oven. Tent it loosely with foil and let it rest for 15 minutes before carving. This resting period keeps the meat juicy.
  9. Carve the chicken and serve with the pan drippings spooned over the top.

Notes

  • For extra crispy skin, you can place the chicken uncovered in the refrigerator for several hours or overnight after seasoning, before roasting.
  • If the skin begins to brown too quickly during cooking, loosely tent the chicken with foil.
  • Use the pan drippings to make a simple gravy or serve as a sauce for mashed potatoes.

Nutrition

Find it online: https://mdlatdmm.com/easy-garlic-herb-roasted-chicken-recipe/