4.9 from 507 votes
Garlic Butter Crispy Roast Chicken
Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings: 4 people
Calories: 693 kcal
Course:
Dinner
Cuisine:
American
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 Sauv blanc or Chardonnay
- 1 lemon halved
- 1 pinch salt to taste
- 1 pinch 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 | 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.
Cup of Yum
Notes
- Tips: For a larger chicken, roast at 430°F (220°C), 0r 400°F (200°C) fan forced, for one hour. Then, reduce oven temperature down to 325 (160°C). 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 (75°C) and juices run clear when pierced.
- 430°F (220°C), 0r 400°F (200°C) fan forced, for one hour. Then, r
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Nutrition Information
Calories
693kcal
(35%)
Carbohydrates
4g
(1%)
Protein
41g
(82%)
Fat
55g
(85%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
9g
Monounsaturated Fat
24g
Trans Fat
1g
Cholesterol
194mg
(65%)
Sodium
194mg
(8%)
Potassium
488mg
(14%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
852IU
(17%)
Vitamin C
12mg
(13%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 693
% 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.