Garlic Herb Butter Roasted Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
8 servings
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Calories
413 kcal
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Course
Main Course
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Cuisine
American
Garlic Herb Butter Roasted Chicken
Description
The recipe begins by seasoning a 4-5 pound whole chicken, removing giblets and neck, then coating it with a mixture of butter, olive oil, and lemon juice. The skin and cavity receive rubbed fresh herbs like parsley, rosemary, and thyme along with minced garlic and optional paprika for color.
Stuffed with halved garlic, lemon quarters, and herb sprigs tied into a bundle, the chicken is tied at the legs and roasted until the skin crisps and juices run clear, locking in moisture. Roasting at 425°F promotes browning and creates a flavorful crust while maintaining a tender interior.
This preparation results in a fragrant and golden roasted chicken ideal for a comforting meal. The citrus and herbs provide fresh brightness and fragrance, complementing the rich butter and garlic flavors. It can be served with roasted vegetables or potatoes to complete a family-style dinner.
Ingredients
- 4-5 pound chicken room temperature with giblets and neck removed from the cavity, whole
- 1/4 cup butter melted, unsalted
- 4 tablespoons olive oil
- 1 lemon zested first and juiced
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 4 tablespoons butter room temperature
- 2 tablespoons parsley chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 1 teaspoon thyme chopped, fresh
- 1 tablespoon paprika optional - for a darker color when roasting
- 6 cloves garlic minced
- 1 head garlic Roughly peeled and cut in half horizontally through the middle
- 6 prigs rosemary tied together, fresh
- 3 prigs thyme fresh
- 1 lemon quartered
Instructions
- Preheat oven to 425 degrees F.
- Lightly grease with olive oil a roasting pan and set aside.
- Clean the chicken, rinse it under cold running water, and pat dry with paper towels. Remove any excess fat and leftover feathers.
- Mix olive oil, melted butter, and lemon juice in a small bowl and stir well. Place the chicken on a cutting board or into the prepared pan and pour the butter mixture over the chicken. Use your hands to get it under the skin and inside the cavity.
- Season chicken liberally with salt and pepper on the inside and outside. Sprinkle on top with the parsley.
- In a medium bowl, combine four tablespoons of butter with the chopped fresh rosemary, chopped fresh thyme, lemon zest, and minced garlic. Add the paprika if using. Stir to combine.
- Rub the mixture all over the chicken and get it under the skin as well.
- Stuff the chicken with the halved garlic head, rosemary sprigs, thyme sprigs, and quartered lemon. Tie legs together with kitchen string.
Roast:
- Place the chicken breast-side up in the prepared roasting pan and roast for 1 hour and 15-25 minutes. Baste halfway through cooking, and roast the chicken until its juices run clear when pierced with a skewer.
- Baste again when the chicken is done roasting, then turn on the broiler and broil it for 2-3 minutes, just until golden.
- Remove from the oven, and allow to rest for 10-15 minutes before serving.
- Use the pan juices to drizzle them over the chicken.
- Serve with fresh lemon wedges on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 3g | 1% |
| Protein | 21g | 42% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 97mg | 32% |
| Sodium | 194mg | 8% |
| Potassium | 249mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 701IU | 14% |
| Vitamin C | 18mg | 20% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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