Garlic Butter Roast Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Resting Time
10 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
558 kcal
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Course
Main Course
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Cuisine
American
Garlic Butter Roast Chicken
Description
This recipe involves careful preparation of a whole chicken by patting it dry and coating it thoroughly with melted butter and olive oil to promote browning and crisp skin. Seasoning with kosher salt, black pepper, chopped thyme, rosemary, and minced garlic creates an herby and aromatic flavor profile. The seasoning is rubbed under the skin too, allowing flavors to penetrate the meat more effectively.
The chicken is initially roasted breast side down to keep the breast moist, then flipped to finish browning and basted with pan juices for additional richness. Placing the halved garlic inside the cavity releases gentle roasted garlic notes as the chicken cooks. The process results in a bird with crisp skin, juicy meat, and fragrant herb and garlic flavors.
Cooking time varies depending on bird size; doneness is confirmed by an internal temperature of 160°F in the thickest part of the breast. Leftovers keep well for three days and can be reheated gently in the oven or microwave. When using the pan juices for gravy, using garlic powder rather than fresh garlic is advisable to avoid bitterness from burnt garlic.
Ingredients
- 1 pound chicken neck and giblets removed, whole
- 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 black pepper
- 2 tablespoons thyme chopped
- 3 tablespoons rosemary chopped
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
- Cooking times vary with chicken size; ensure internal temperature reaches 160°F in the thickest part of the breast for doneness.
- To use pan juices for gravy, substitute fresh garlic with garlic powder to prevent burnt garlic flavor.
- Leftover roast chicken can be stored in the refrigerator for up to 3 days and reheated using the oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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