Garlic Butter Crispy Roast Chicken
User Reviews
4.9
Garlic Butter Crispy Roast Chicken
Description
This roast chicken recipe begins by bringing the bird to room temperature and patting it dry to ensure crispy skin. Olive oil, melted butter, lemon juice, minced garlic, and chopped parsley are rubbed over and under the skin, along with seasoning. The cavity is filled with garlic halves, rosemary sprigs, and lemon halves to impart subtle aroma throughout roasting.
The chicken is tied at the legs and roasted breast-side up at a high temperature around 220°C (430°F) to develop a brown, crispy skin. Basting during cooking helps maintain moisture and enhances flavor. The chicken is cooked until juices run clear, with an internal temperature of at least 165°F (75°C), ensuring it is safe and juicy.
This method yields a roast chicken with a crisp, golden-brown exterior and herbs and garlic that deepen the flavor. Serving whole allows carving at the table, and the pan juices can be used for sauce or gravy. The recipe includes tips for adjusting cooking time for larger birds and temperature changes to finish cooking evenly without burning.
Ingredients
- 4 pound chicken at room temperature giblets and neck removed from cavity, whole
- ¼ cup butter melted, unsalted
- 3 tablespoons olive oil
- ¼ cup white wine optional - use a dry wine like a Sauv blanc or Chardonnay
- 1 lemon halved
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 2 tablespoons parsley chopped, fresh
- 4 cloves garlic minced
- 1 head garlic head of garlic roughly peeled and cut in half horizontally through the middle, crosswise
- 3 rosemary whole sprigs, fresh
Instructions
- Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). 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 half way 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
- For larger chickens, start roasting at 430°F (220°C) for about an hour, then reduce oven to 325°F (160°C), basting and covering, roasting for 45 minutes to an hour more until cooked through.
- Use a thermometer to ensure the chicken reaches 165°F (75°C) internally for safe consumption.
- Basting halfway and near the end of cooking helps keep the chicken moist and flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 693 kcal
% Daily Value*
| Calories | 693kcal | 35% |
| Carbohydrates | 4g | 1% |
| Protein | 41g | 82% |
| Fat | 55g | 85% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 194mg | 8% |
| Potassium | 488mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 852IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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