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Garlic Butter Roast Chicken

This succulent Garlic Butter Roast Chicken was inspired by a simple question: What if you rubbed the buttery spread for garlic bread on a chicken and roasted it?

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 4 servings
Calories: 413 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1/2 cup butter softened (1 stick, see note 1)
  • 1 tablespoon garlic powder
  • Salt and freshly ground black pepper
  • 1 (4-5 pound) whole chicken neck and giblets removed from chicken cavity, and dried with paper towels
  • 1 pound fingerling potatoes (see note 2)
  • 1 pound spring carrots tops removed and cut in half lengthwise (see note 3)
  • 10 cloves garlic peeled (about 1 bulb)
  • 1 tablespoon Italian seasoning
  • 2 tablespoons olive oil

Instructions

    Cup of Yum
  1. Adjust oven rack to lower-middle position and preheat oven to 375 degrees. Coat a roasting pan and rack with nonstick spray.
  2. In a small bowl, mix together softened butter, garlic powder, 1 tablespoon salt and 1 1/2 teaspoons pepper. Set aside.
  3. Starting at the back opening of the chicken, use your fingers to carefully separate the skin from the meat on the chicken breast and thighs. Be careful not to tear skin. Spread about 1/4 cup of the butter mixture between the skin and meat of the chicken.
  4. In a medium bowl, add potatoes, carrots, garlic cloves, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with olive oil and toss to combine. Spread vegetables evenly in bottom of roasting pan.
  5. Fold wings of chicken across back with tips touching. Tie drumsticks together with kitchen twine. Place chicken, breast side up, in the center rack and set in roasting pan. Brush chicken with remaining garlic-butter mixture.
  6. Roast uncovered for 1 1/2 to 2 hours, until a thermometer inserted near the thigh reaches an internal temperature of 180 degrees. Rotate baking dish after 30 minutes.
  7. Remove from oven and transfer chicken to a rimmed baking sheet. Tent with foil for 15 minutes before carving.
  8. Meanwhile, return roasting pan to oven and continue to cook the vegetables until they are golden brown and fork tender, about 10 to 15 minutes longer. Remove vegetables with a slotted spoon and serve with roasted chicken.

Notes

  • Butter: Refrigerated butter generally softens up in about 30 minutes when left out at room temperature. To soften butter in the microwave, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger. Still too firm? Cook for another 40 seconds at 10% power.
  • Fingerling potatoes: Fingerling potatoes are small yet long potatoes with a round and stubby appearance. 1 pound of russet potatoes, quartered lengthwise, may be substituted for the fingerlings.
  • Sprint carrots: Spring carrots are small (around 4 inches), tender carrots with their green tops still attached. 1 pound regular carrots, halved lengthwise and cut into 3 or 4 inches pieces, may be substituted for the spring carrots.
  • Yield: This dish serves 4 to 6 adults, 1 to 2 pieces of chicken and about more than a cup of vegetables each. 
  • Make ahead: After rubbing on the garlic-butter blend, the chicken can be refrigerated for up to 24 hours before baking. 
  • Storage: Cool leftovers quickly and store covered in the refrigerator. Use within 3 to 4 days.

Nutrition Information

Serving 1 serving Calories 413kcal (21%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 30g (46%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 61mg (20%) Sodium 281mg (12%) Potassium 821mg (23%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 16371IU (327%) Vitamin C 28mg (31%) Calcium 91mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 413

% Daily Value*

Serving 1 serving
Calories 413kcal 21%
Carbohydrates 34g 11%
Protein 4g 8%
Fat 30g 46%
Saturated Fat 16g 80%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 61mg 20%
Sodium 281mg 12%
Potassium 821mg 17%
Fiber 7g 28%
Sugar 6g 12%
Vitamin A 16371IU 327%
Vitamin C 28mg 31%
Calcium 91mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.