Garlic Butter Roast Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Calories
413 kcal
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Course
Main Course
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Cuisine
American
Garlic Butter Roast Chicken
Description
This recipe features a whole 4-5 pound chicken roasted after being rubbed under the skin with a seasoned garlic butter blend including garlic powder, salt, and pepper. The chicken skin is carefully separated to ensure the butter flavors the meat directly. Fingerling potatoes, carrots, and whole garlic cloves are tossed with Italian seasoning, salt, pepper, and olive oil, then roasted in the same pan to absorb flavors.
The roasting at 375°F allows skin to brown and crisp while cooking the vegetables to tender. The vegetables provide a savory side infused with garlic, complementing the richly flavored chicken. Folding wings and tying the drumsticks help the chicken cook evenly.
This meal serves 4 to 6 adults, offering about 1 to 2 pieces of chicken and over a cup of vegetables per person, suitable for a filling family dinner. The butter can be softened gently in the microwave, and suitable potato and carrot substitutes can be used. The chicken can be prepped with the garlic butter up to 24 hours ahead and refrigerated. Leftovers keep for 3 to 4 days when cooled and stored properly.
Ingredients
- 1/2 cup butter softened (1 stick, see note 1)
- 1 tablespoon garlic powder
- salt freshly ground
- black pepper freshly ground
- 1 (4-5 pound) chicken neck and giblets removed from chicken cavity, and dried with paper towels, whole
- 1 pound fingerling potatoes (see note 2)
- 1 pound carrot tops removed and cut in half lengthwise (see note 3, spring
- 10 cloves garlic peeled (about 1 bulb)
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 375 degrees. Coat a roasting pan and rack with nonstick spray.
- In a small bowl, mix together softened butter, garlic powder, 1 tablespoon salt and 1 1/2 teaspoons pepper. Set aside.
- 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.
- 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.
- 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.
- 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.
- Remove from oven and transfer chicken to a rimmed baking sheet. Tent with foil for 15 minutes before carving.
- 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
- To soften butter quickly, microwave at 10% power in short intervals, checking texture frequently.
- Substitute russet potatoes quartered lengthwise for fingerling potatoes if needed.
- Use halved regular carrots cut into pieces for spring carrots.
- You can prepare the chicken with garlic butter and refrigerate up to 24 hours before roasting.
- Store leftovers covered in the refrigerator and consume within 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 413 kcal
% 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.
User Reviews
Overall Rating
5
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