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Garlic Herb Butter Roasted Chicken
5 from 30 votes

Garlic Herb Butter Roasted Chicken

This Garlic Herb Butter Roasted Chicken is a whole chicken generously coated with a blend of melted butter, olive oil, lemon, fresh herbs, and garlic both under the skin and inside the cavity. Roasting at a high temperature results in crispy skin flavored with paprika and herbaceous notes from rosemary and thyme, while the interior remains juicy and aromatic.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 8 servings
Calories: 413 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 425 degrees F.
  2. Lightly grease with olive oil a roasting pan and set aside.
  3. Clean the chicken, rinse it under cold running water, and pat dry with paper towels. Remove any excess fat and leftover feathers.
  4. 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.
  5. Season chicken liberally with salt and pepper on the inside and outside. Sprinkle on top with the parsley.
  6. 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.
  7. Rub the mixture all over the chicken and get it under the skin as well.
  8. Stuff the chicken with the halved garlic head, rosemary sprigs, thyme sprigs, and quartered lemon. Tie legs together with kitchen string.
Roast:
  1. 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.
  2. Baste again when the chicken is done roasting, then turn on the broiler and broil it for 2-3 minutes, just until golden.
  3. Remove from the oven, and allow to rest for 10-15 minutes before serving.
  4. Use the pan juices to drizzle them over the chicken.
  5. Serve with fresh lemon wedges on the side.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 413

% 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.