Description
A flavorful and juicy garlic butter roast chicken recipe that combines fresh herbs and garlic for a perfectly roasted whole chicken. This easy-to-follow recipe delivers a golden, crispy skin with tender meat, cooked in the oven and finished with optional broiling for extra color.
Ingredients
Scale
Chicken
- 1 whole chicken, 4-5 pounds, neck and giblets removed
Seasoning & Herbs
- 3 cloves garlic, minced
- 1 head garlic, cut in half
- 3 tablespoons butter, melted
- 2 tablespoons olive oil
- 2 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons thyme, chopped
- 3 tablespoons rosemary, chopped
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 450°F and position the oven rack at the middle level. Thoroughly dry the chicken inside and out with paper towels to ensure crispy skin. Place the chicken on a wire rack set inside a roasting pan.
- Apply Butter and Oil: Drizzle the melted butter and olive oil evenly all over the entire chicken, using your hands to rub it in well, covering both outside and under the skin to impart deep flavor.
- Season the Chicken: Season the inside cavity with 1 teaspoon kosher salt. Sprinkle the remaining salt and pepper all over the surface. Rub chopped thyme, rosemary, and minced garlic into and under the chicken skin to infuse aromatic flavors. Place the halved garlic head inside the cavity for added garlic essence.
- Truss the Chicken: Tie the legs together securely with kitchen twine, and tuck the wing tips underneath the chicken to ensure even cooking and a neat presentation.
- Roast Breast Side Down: Place the chicken breast side down on the rack and roast in the preheated oven for 30 minutes. This technique helps render the fat and evenly crisps the skin.
- Flip and Continue Roasting: Carefully flip the chicken breast side up. Baste it generously with the pan juices. Return to the oven and roast for an additional 30 minutes or until the internal temperature reaches 160°F in the thickest part of the breast. For a deeper golden color, broil on high for 1-2 minutes at the end if desired.
- Rest the Chicken: Remove the chicken from the oven, tent it loosely with foil, and let it rest for 15 minutes before carving. This resting period locks in the juices for tender and moist meat.
Notes
- Cooking times may vary depending on chicken size; always confirm doneness with a meat thermometer.
- Use garlic powder instead of fresh garlic if planning to make pan gravy, as fresh garlic can burn during extended roasting.
- Leftovers should be refrigerated and can be safely stored for up to 3 days. Reheat gently in the oven or microwave before serving.
Nutrition
- Serving Size: 1 serving (about 1/4 chicken)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 130 mg
