Garlic Herb Butter Roasted Chicken Recipe
A flavorful Garlic Herb Butter Roasted Chicken recipe that yields a juicy, tender whole chicken infused with fragrant herbs, garlic, and lemon. Roasting at high heat creates a beautifully crisp, golden skin, while the herb butter under the skin ensures rich, aromatic meat. Perfect for a comforting family meal, served with pan juices and fresh lemon wedges.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken, 4-5 pounds (room temperature, giblets and neck removed)
- Salt and freshly ground black pepper, to taste
- 1 lemon, zested and juiced
- 1 lemon, quartered
- 6 sprigs fresh rosemary (tied together)
- 3 sprigs fresh thyme
Butter and Herb Mixture
- 1/4 cup unsalted butter, melted
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter, room temperature
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon smoked paprika (optional, for darker roasting color)
- 6 cloves garlic, minced
Stuffing
- 1 head garlic, roughly peeled and halved horizontally
Instructions
- Preheat: Preheat your oven to 425°F (220°C). Lightly coat a roasting pan with olive oil and set aside for later use.
- Clean the Chicken: Rinse the chicken thoroughly under cold running water and pat dry carefully with paper towels. Remove any excess fat and any remaining feathers for a clean surface.
- Prepare Butter Mixture: In a small bowl, mix together the olive oil, melted butter, and lemon juice. Place the chicken on a cutting board or in the roasting pan and pour this mixture over it. Gently use your hands to rub the mixture evenly under the skin and inside the chicken cavity.
- Season: Season the chicken liberally with salt and freshly ground black pepper both inside and out. Sprinkle the fresh parsley evenly on top.
- Make Herb Butter: In a medium bowl, combine the room temperature butter with chopped rosemary, chopped thyme, lemon zest, minced garlic, and smoked paprika if using. Stir well to incorporate all ingredients.
- Apply Herb Butter: Rub this herb butter mixture all over the outside of the chicken, making sure to also get some under the skin for maximum flavor penetration.
- Stuff the Chicken: Stuff the cavity of the chicken with the halved garlic head, tied rosemary sprigs, thyme sprigs, and quartered lemon. Secure the legs by tying them together with kitchen string.
- Roast: Place the chicken breast-side up in the prepared roasting pan and roast in the preheated oven for about 1 hour and 15 to 25 minutes. Halfway through cooking, baste the chicken with the pan juices to keep it moist.
- Check for Doneness: Roast until the juices run clear when a skewer is inserted into the thickest part of the thigh, indicating the chicken is fully cooked.
- Baste and Broil: After roasting, baste the chicken again with pan juices. Then turn on the oven broiler and broil the chicken for 2-3 minutes to achieve a golden, crispy skin. Watch carefully to avoid burning.
- Rest: Remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring tender and juicy meat.
- Serve: Drizzle the pan juices over the chicken, carve, and serve with fresh lemon wedges on the side.
Notes
- Allow the chicken to come to room temperature before roasting to ensure even cooking.
- Using fresh herbs really enhances the aroma and flavor of the chicken.
- Do not skip the resting step to allow juices to settle for moist meat.
- Optional smoked paprika adds color but can be omitted if unavailable.
- Make sure to tie the legs to maintain shape and even cooking.
- Leftover pan juices can be strained and used as a flavorful sauce.
Keywords: roasted chicken, garlic herb chicken, whole chicken recipe, herb butter chicken, easy roasted chicken, lemon garlic chicken
