Garlic Herb Butter Roasted Chicken
Crispy garlic herb-roasted chicken offers juiciest, tender, and aromatic meat, perfect for any meal.
Equipment
- roasting pan
- oven
- cutting board
- Small bowl
- medium bowl
- kitchen string
Ingredients
Chicken and Seasoning
- 4-5 pound whole chicken room temperature with giblets and neck removed
- ¼ cup unsalted butter melted
- 4 tablespoons olive oil
- 1 lemon zested first and juiced
- Salt and freshly ground pepper to taste
- 4 tablespoons butter room temperature
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1 tablespoon smoked paprika optional - for a darker color when roasting
- 6 cloves garlic minced
- 1 head garlic roughly peeled and cut in half horizontally
- 6 sprigs fresh rosemary tied together
- 3 sprigs fresh thyme
- 1 lemon lemon quartered
Instructions
Preparation
- Preheat oven to 425 degrees F. Gently coat a roasting pan with olive oil and set it aside.
- Clean the chicken, rinse it under cold running water, and pat it dry with paper towels. Remove any excess fat and leftover feathers.
- In a small bowl, combine olive oil, melted butter, and lemon juice, then stir well. Place the chicken on a cutting board or in a prepared pan, and pour the butter mixture over it. Use your hands to rub the mixture under the skin and inside the cavity of the chicken.
- Season chicken liberally with salt and pepper on the inside and outside. Sprinkle on top with the parsley.
- In a medium bowl, combine four tablespoons of butter with the chopped fresh rosemary, chopped fresh thyme, lemon zest, and minced garlic. Add the paprika if using. Stir to combine.
- Rub the mixture all over the chicken and get it under the skin as well.
- Stuff the chicken with the halved garlic head, rosemary sprigs, thyme sprigs, and quartered lemon. Tie the legs together with a kitchen string.
Roasting
- Place the chicken breast-side up in the prepared roasting pan and roast for 1 hour and 15-25 minutes. Baste halfway through cooking, and roast the chicken until its juices run clear when pierced with a skewer.
- Baste again when the chicken is done roasting, then turn on the broiler and broil it for 2-3 minutes, just until golden.
- Remove from the oven, and allow to rest for 10-15 minutes before serving.
- Use the pan juices to drizzle them over the chicken.
- Serve with fresh lemon wedges on the side.
Nutrition
Serving: 1servingCalories: 413kcalCarbohydrates: 3gProtein: 21gFat: 36gSaturated Fat: 11gCholesterol: 97mgSodium: 194mgPotassium: 249mgFiber: 1gSugar: 1gVitamin A: 701IUVitamin C: 18mgCalcium: 26mgIron: 1mg
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