Garlic Herb Butter Roast Chicken packed with unbelievable flavors, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare homemade oven roasted chicken! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. This Garlic Herb Butter Roast Chicken definitely beats the pants off of any store-bought rotisserie chicken!
The Best Roasted Chicken:
Juicy on the inside, crispy skin on the outside with full-flavored liquid gold pan juices. When we roast chicken, we don’t do it with just a sprinkling of salt. No, no, no…we do it with FLAVOR. To get the most out of our roast chicken, we not only lather garlic butter and herbs onto our chicken, but underneath the skin. This ensures that every bite of roast chicken carries a generous mouthful of flavor!
What You Need:
Easy to find ingredients you likely already have in your fridge or pantry.
- Garlic
- Butter
- Olive oil
- A touch of lemon
- A hint of dry white wine (optional, but adds so much flavour to the meat while keeping it juicy)
- Rosemary
- Parsley
Not only is this roast chicken loaded with flavor… it boasts crispy skin and juicy meat which pairs perfectly with any one of our delicious sides including our Browned Butter Mashed Potatoes.
How to Roast a Chicken:
Preheat oven.
Rinse and pat dry chicken with paper towel.
Combine olive oil, melted butter, wine (if using) and lemon juice together, rubbing all over the chicken, under the skin and inside the cavity.
Season chicken outside and inside with salt, pepper and parsley. Don’t be afraid to use generous amounts!
Rub the minced garlic over the chicken and under the skin. I do this separately as the last step to maximize the garlic taste.
Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. You can also use sprigs of thyme or any other herb.
Roast chicken, basting halfway through cooking time, until cooked through.
Broil until golden and crispy!
I like to go into the cavity, over the chicken and under the skin with all of my ingredients to ensure maximum flavor. You want every inch covered in garlic herb butter.
How Long to Cook Roasted Chicken:
Over one hour, depending on the size of your bird. This 4lb bird took one hour and 20 minutes cooking time, then a resting time of 10 minutes to retain all of those juices before slicing.
Usually, I’ll pass on chicken breasts because juicy, crispy chicken legs are my favorite, but with this roast chicken recipe, I eat it ALL. The breasts come out so moist. There will be absolutely NO sign of dry meat on your plate.
Do you see that crispy skin? That’s the part we fight over at the dinner table. PLEASE tell me we are normal and your family fights over crispy skin too?
SOOOO tender and juicy inside!
More Recipe Suggestions:
Creamy Roasted Tomato and Garlic Soup
Poblano Smoked Gouda Mac and Cheese
Crockpot Chipotle Pot Roast Tacos
Hearty Beef Chuck Roast with Carrots, Celery, and Rich Beef Broth
Try this Easy and Flavorful Crispy Roasted Sweet Potato Black Bean Bowl
Garlic Herb Butter Roast Chicken
Equipment
- Baking Dish 9 x 13 Casserole (Oven to table)
- Baking Sheet (I like Nordic Ware, they don't warp/twist)
Ingredients
- 4- pound whole chicken at room temperature giblets and neck removed from cavity
- ¼ cup unsalted butter melted
- 3 tablespoons olive oil
- ¼ cup white wine optional – use a dry wine like a Sauvignon blanc or Chardonnay
- 1 lemon halved
- 1/16 teaspoon salt to taste
- 1/16 teaspoon pepper to taste
- 2 tablespoons fresh parsley chopped
- 4 cloves garlic minced
- 1 head garlic head of garlic roughly peeled and cut in half horizontally through the middle crosswise
- 3 fresh rosemary whole sprigs
Instructions
- Preheat oven to 430°F | (400°F convection oven). Line a baking tray with foil, or lightly grease a roasting pan.
- Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
- Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
- Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
- Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
- Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting halfway through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 2-3 minutes, until golden.
- Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.
NOTES:
- Tips: For a larger chicken, roast at 430°F, or 400°F (convection oven, for one hour. Then, reduce oven temperature down to 325. Baste and cover chicken. Roast, basting 2 more times while cooking, until chicken is cooked through, about 45 mins to an hour. Internal temperature should read 165°F and juices run clear when pierced.
