Description
Garlic Herb Butter Roasted Chicken is a flavorful and juicy whole chicken recipe featuring a rich blend of butter, fresh herbs, garlic, and lemon. This method ensures a tender, aromatic bird with a crispy, golden skin.
Ingredients
Scale
Main 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)
Herb Butter Mixture
- 4 tablespoons butter (room temperature)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1 tablespoon paprika (optional)
- 6 cloves garlic (minced)
Stuffing
- 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)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the chicken evenly and to achieve a crispy skin.
- Prepare Roasting Pan: Lightly grease a roasting pan with olive oil and set it aside to prevent the chicken from sticking during cooking.
- Clean and Dry Chicken: Rinse the chicken under cold running water, remove any excess fat and leftover feathers, then pat it dry thoroughly with paper towels.
- Apply Butter Mixture: In a small bowl, mix olive oil, melted butter, and lemon juice. Place the chicken on a cutting board or roasting pan and pour this mixture all over it, making sure to get under the skin and inside the cavity for maximum flavor.
- Season Chicken: Liberally season the inside and outside of the chicken with salt and freshly ground pepper. Sprinkle chopped fresh parsley on top evenly.
- Prepare Herb Butter: In a medium bowl, combine the room temperature butter with chopped rosemary, thyme, lemon zest, minced garlic, and optional paprika. Stir well until combined.
- Apply Herb Butter: Rub the herb butter all over the chicken, including under the skin, to infuse deep flavor and moisture.
- Stuff Chicken: Stuff the cavity of the chicken with halved garlic head, tied rosemary and thyme sprigs, and quartered lemon pieces to enhance aroma and flavor during roasting.
- Tie Legs: Tie the chicken legs together using kitchen string to ensure even cooking and maintain shape.
- Roast Chicken: Place the chicken in the prepared roasting pan and roast in the preheated oven for 80 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden and crisp.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow juices to redistribute for optimal tenderness.
Notes
- Ensure the chicken is at room temperature before roasting to promote even cooking.
- For extra crispy skin, dry the chicken skin thoroughly and season well.
- Use kitchen string to tie the legs tightly for better shape and cooking consistency.
- Optional paprika adds a deeper color and subtle smoky flavor to the chicken.
- Resting the chicken after roasting helps retain moisture when carving.
Nutrition
- Serving Size: 1 serving
- Calories: 413 kcal
- Sugar: 1 g
- Sodium: 194 mg
- Fat: 36 g
- Saturated Fat: 11 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 97 mg
