Introduction

This Garlic Herb Butter Roasted Chicken is a flavorful and comforting dish perfect for any occasion. Infused with fresh herbs, garlic, and a zesty lemon touch, it results in tender, juicy meat with a crispy, golden skin.

Garlic Herb Butter Roasted Chicken Recipe - Recipe Image

Ingredients

4-5 pound whole chicken (room temperature, giblets and neck removed)
1/4 cup unsalted butter (melted)
4 tablespoons olive oil
1 lemon (zested and juiced)
Salt and freshly ground pepper (to taste)
4 tablespoons butter (room temperature)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh rosemary (chopped)
1 teaspoon fresh thyme (chopped)
1 tablespoon smoked paprika (optional, for a darker color)
6 cloves garlic (minced)
1 head garlic (roughly peeled and cut in half horizontally)
6 sprigs fresh rosemary (tied together)
3 sprigs fresh thyme
1 lemon (quartered)

Instructions

Step 1: Preheat the oven to 425°F. Lightly coat a roasting pan with olive oil and set aside.
Step 2: Clean the chicken by rinsing it under cold running water. Pat dry with paper towels, removing any excess fat and leftover feathers.
Step 3: In a small bowl, mix the olive oil, melted butter, and lemon juice. Place the chicken on a cutting board or in the roasting pan and pour this mixture all over it. Use your hands to rub it under the skin and inside the cavity.
Step 4: Season the chicken generously with salt and pepper, both inside and out. Sprinkle chopped parsley over the top.
Step 5: In a medium bowl, combine the room temperature butter with chopped rosemary, thyme, lemon zest, minced garlic, and the smoked paprika if using. Stir well.
Step 6: Rub this herb butter mixture all over the chicken, making sure to get some underneath the skin.
Step 7: Stuff the chicken cavity with the halved garlic head, tied rosemary sprigs, thyme sprigs, and quartered lemon. Tie the legs together with kitchen string for even cooking.
Step 8: Place the chicken breast-side up in the prepared roasting pan. Roast for 1 hour and 15-25 minutes, basting halfway through. The chicken is done when the juices run clear when pierced with a skewer.
Step 9: Baste the chicken again once cooking is complete. Turn on the broiler and broil for 2-3 minutes until the skin turns a golden brown color.
Step 10: Remove from the oven and let the chicken rest for 10-15 minutes before carving.
Step 11: Drizzle the pan juices over the chicken. Serve with fresh lemon wedges on the side.

Tips & Variations

For extra crispy skin, pat the chicken very dry before applying the butter and oil mixture.
Swap fresh herbs with dried ones if needed, using about one-third of the quantity.
Add a teaspoon of chili flakes to the herb butter for a subtle spicy kick.
Use a meat thermometer to check doneness; the internal temperature should reach 165°F in the thickest part.

Storage

Store any leftover roasted chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it moist. The pan juices can be saved and warmed to drizzle over reheated chicken for added flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken parts instead of a whole chicken?

Yes, bone-in, skin-on chicken parts can be used. Adjust roasting time accordingly, usually around 35-45 minutes depending on the size.

Is it necessary to brine the chicken first?

While brining can enhance juiciness, this recipe’s butter and herb rub keeps the chicken moist and flavorful without the need for brining.

Garlic Herb Butter Roasted Chicken Recipe

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4.5 from 140 reviews

A flavorful and aromatic Garlic Herb Butter Roasted Chicken featuring a crisp, golden skin infused with fresh herbs, garlic, and lemon. This easy-to-follow recipe yields a juicy, tender whole chicken perfect for a comforting family meal.

Author: Kai
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

Main Ingredients

4–5 pound whole chicken (room temperature, giblets and neck removed)
1/4 cup unsalted butter (melted)
4 tablespoons olive oil
1 lemon (zested and juiced)
Salt and freshly ground pepper (to taste)

Herb Butter Mixture

4 tablespoons butter (room temperature)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh rosemary (chopped)
1 teaspoon fresh thyme (chopped)
1 tablespoon smoked paprika (optional, for deeper color)
6 cloves garlic (minced)

Stuffing and Aromatics

1 head garlic (roughly peeled and cut in half horizontally)
6 sprigs fresh rosemary (tied together)
3 sprigs fresh thyme
1 lemon (quartered)

Instructions

Preheat: Preheat your oven to 425 degrees Fahrenheit. Lightly coat a roasting pan with olive oil and set it aside to prepare your cooking space.
Clean: Rinse the whole chicken under cold running water and pat dry thoroughly with paper towels. Remove any excess fat or leftover feathers to ensure a clean surface for seasoning.
Rub Butter Mixture: In a small bowl, combine the melted butter, olive oil, and freshly squeezed lemon juice. Pour this mixture over the chicken and carefully rub it under the skin and inside the cavity to infuse flavor throughout.
Season: Generously season the chicken inside and out with salt and pepper. Sprinkle fresh chopped parsley evenly over the chicken for added freshness and aroma.
Prepare Herb Butter: In a medium mixing bowl, combine room temperature butter with chopped rosemary, thyme, lemon zest, minced garlic, and optional smoked paprika. Stir well to blend all the fragrant herbs and spices together.
Apply Herb Butter: Rub this herb butter mixture all over the chicken’s exterior and under the skin, ensuring every part is covered to maximize flavor and moisture.
Stuff Chicken: Stuff the chicken cavity with the halved garlic head, tied rosemary sprigs, thyme sprigs, and quartered lemon. Tie the chicken legs securely together with kitchen string to maintain shape while roasting.
Roast: Place the chicken breast-side up in the prepared roasting pan. Roast in the preheated oven for 1 hour and 15-25 minutes, basting halfway through. Roast until the juices run clear when pierced with a skewer and a meat thermometer registers 165°F in the thickest part of the thigh.
Baste and Broil: After roasting, baste the chicken again with the pan juices. Turn the oven broiler on and broil the chicken for 2-3 minutes until the skin is deeply golden and crispy. Watch carefully to prevent burning.
Rest: Remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute within the meat, resulting in a juicier roast.
Drizzle Pan Juices: Use the flavorful pan juices to drizzle generously over the chicken before serving to enhance moistness and taste.
Serve: Serve the roasted chicken with fresh lemon wedges on the side for an extra zesty touch. Enjoy your savory and aromatic herb butter roasted chicken!

Notes

Allow the chicken to come to room temperature before roasting for even cooking.
Tying the legs helps the chicken cook evenly and keeps the stuffing inside.
If desired, smoked paprika adds a richer color but can be omitted without affecting taste.
Basting halfway through cooking keeps the chicken moist and flavorful.
Resting the chicken before carving is essential to retain juices and tenderness.
Use a meat thermometer to ensure safe cooking temperature of 165°F in the thickest part of the thigh.

Keywords: garlic roasted chicken, herb butter chicken, roasted whole chicken, lemon herb chicken, easy chicken roast