Garlic Butter Roast Chicken

Name: Garlic Butter Roast Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 1 pound whole chicken; 3 cloves garlic; 1 head garlic; 3 tablespoons butter; 2 tablespoons olive oil; 2 1/2 tesapoons kosher salt; 1 teaspoon pepper; 2 tablespoons thyme; 3 tablespoons rosemary

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5.0

33 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Resting Time
10 mins
Total Time
1 hr 20 mins
Servings
4
Calories
558 kcal
Course
Main Course
Cuisine
American

Garlic Butter Roast Chicken

Gary Gonzalez

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Simple recipe of whole chicken topped with rosemary, thyme, butter and garlic and roasted until golden outside and juicy inside.

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Ingredients

Servings

1 pound whole chicken neck and giblets removed
3 cloves garlic minced, see notes below
1 head garlic cut in half
3 tablespoons butter melted
2 tablespoons olive oil
2 1/2 tesapoons kosher salt
1 teaspoon pepper
2 tablespoons thyme chopped
3 tablespoons rosemary chopped

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Instructions

Preheat oven to 450f and set rack to middle level.
Dry off the chicken very well with paper towels both on both the outside and inside of the bird. Place the chicken into a roasting pan with a wire rack insert. Drizzle the melted butter and olive oil all over the chicken. Use your hands and get it all over.
Season the inside of the chicken with 1 teaspoon of kosher salt and the outside with the remaining salt. Season all over with pepper and rub in the herbs and the garlic as well. Try to get the seasonings under the skin as well as on top. Place the cut head of garlic inside the chicken's cavity.
Tie the legs together with kitchen twine and tuck the wing tips under the chicken.
Roast the chicken "breast" side down for 30 minutes then flip over to breast side up and baste with the pan juices. Return chicken to the oven and continue cooking until the temperature reaches 160f in the deepest part of the breast (about 30 more minutes). For more color broil the top for the last 1-2 minutes if desired.
Tent the chicken with foil and allow it to rest for 15 minutes prior to slicing to lock in the juices.

Notes

The exact cooking time will vary based on the size of the chicken. An internal temperature of 160f into the deepest part of the breast is fully cooked.
If you want to use the pan juices for gravy or a pan-sauce, use garlic powder instead of fresh garlic. Fresh garlic will burn after an hour of cooking.
Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.

Nutrition Information

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Calories 558kcal (28%) Protein 36.8g (74%) Fat 45.4g (70%) Saturated Fat 15.2g (76%) Cholesterol 189mg (63%) Sodium 1655mg (69%) Potassium 3mg (0%) Calcium 3mg (0%)