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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Additional Time
10 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
458 kcal
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Course
Main Course, Dinner
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Cuisine
American
Garlic Butter Roast Chicken
Description
The Garlic Butter Roast Chicken centers on a whole 3 ½ to 4-pound chicken prepared with thyme, garlic, softened unsalted butter, and olive oil. The chicken cavity is filled with quartered onion and fresh herb sprigs, typically thyme, to infuse subtle aromatics during roasting. The butter mixture, seasoned with salt and fresh thyme leaves, is applied under the skin and on top, helping to keep the meat moist and impart rich flavor. Starting the bake at 450°F sears the skin, which is then lowered to 425°F to finish cooking gently without drying.
This roasting technique yields skin with a satisfying crispness while the inside is juicy and tender, particularly around the breast where butter is massaged beneath the skin. The added salt and pepper seasoning enhances the natural chicken flavoriness balanced by the herbal garlic butter. Cooking continues until the juices run clear and a meat thermometer reads 165°F in the thickest part of the thigh, confirming doneness without overcooking.
Once roasted, the chicken can be carved for an inviting main course. The garlic butter crust offers a flavorful exterior that pairs well with a variety of sides like roasted vegetables or simple greens. Tying the legs and tucking wings contributes to even cooking and clean presentation.
Additional notes mention optional herbs, onions, lemon, or garlic in the baking dish to add depth. Using kitchen twine stabilizes the bird for consistent results. The butter can be partially placed under the skin to intensify the flavor amid the meat fibers, and drying the chicken thoroughly before seasoning helps achieve crispy skin. This recipe provides a reliable approach to oven-roasted chicken with a traditional flavor profile enhanced by garlic and fresh herbs.
Ingredients
- 3 ½ to 4 pound chicken whole
- ½ medium onion
- 4 prigs thyme or 1 sprig rosemary or parsley, fresh
- 2 tablespoons butter softened, unsalted
- 1 tablespoon olive oil
- 2 cloves garlic minced, more to taste
- 1 teaspoon kosher salt more to taste
- black pepper to taste
Instructions
- Preheat oven to 450°F.
- Ensure the cavity of the chicken is empty by removing the bag of giblets and neck. (Not all chickens will have these.)
- Dab the chicken dry with a paper towel and season the inside and outside with salt and pepper.
- Cut the onion in half (so you have two quarters of an onion) and place the onion and thyme inside the cavity of the chicken. If the legs are not tied together, use kitchen twine to tie them.
- Combine butter, olive oil, and garlic in a small bowl with 1 teaspoon kosher salt and 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme leaves). Mix well.
- Spread the garlic butter mixture over the skin of the chicken *see note. Season with salt and black pepper to taste.
- Place the chicken in a cast iron or ceramic baking dish. Herbs, onions, lemons, & garlic can be added to the pan if desired.
- Place the chicken in the oven and reduce the heat to 425°F. Bake for 45-55 minutes or until the juices run clear and the chicken reaches 165°F.
- Remove the chicken from the oven and let rest 10-15 minutes before serving.
- Serve with the melted garlic butter in the pan if desired.
Notes
- Pat the chicken dry inside and out before seasoning to improve skin crispness.
- Consider placing half of the garlic butter mixture beneath the skin for deeper flavor infusion into the meat.
- Tie the legs with kitchen twine and tuck the wings under the body to promote even cooking and tidy roasting.
- Adding herbs, onions, or lemon slices to the roasting pan can enhance aroma and taste.
- Use an instant-read thermometer to check the internal temperature; the chicken is done at 165°F in the thigh.
- Start roasting at 450°F to sear the skin, then reduce heat to 425°F to cook thoroughly without drying the meat.
- Nutrition information accounts for only about half of the butter mixture as some remains on the pan or skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458 | 23% |
| Carbohydrates | 2g | 1% |
| Protein | 36g | 72% |
| Fat | 33g | 51% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 135mg | 6% |
| Potassium | 390mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 402IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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