Description
A flavorful and juicy garlic butter roast chicken recipe that combines fresh herbs, garlic, and butter to create a perfectly roasted whole chicken with a crispy skin and tender interior. This classic dish is roasted in the oven, delivering a delicious centerpiece perfect for any dinner occasion.
Ingredients
Scale
Chicken and Seasonings
- 1 whole chicken (4-5 pounds), neck and giblets removed
- 2 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons thyme, chopped
- 3 tablespoons rosemary, chopped
Garlic and Butter
- 3 cloves garlic, minced
- 1 head garlic, cut in half
- 3 tablespoons butter, melted
- 2 tablespoons olive oil
Instructions
- Preheat the Oven: Preheat your oven to 450°F and position the oven rack at the middle level for even roasting.
- Prepare the Chicken: Thoroughly dry the chicken inside and out with paper towels to ensure crispy skin. Place the chicken on a wire rack set in a roasting pan.
- Apply Butter and Oil: Drizzle the melted butter and olive oil all over the chicken, using your hands to coat every surface including under the skin.
- Season the Chicken: Season the inside cavity of the chicken with 1 teaspoon of kosher salt. Season the outside with the remaining salt, pepper, chopped thyme, rosemary, and minced garlic, rubbing the seasoning under the skin when possible. Place the halved garlic head inside the chicken cavity for extra flavor.
- Tie and Tuck: Tie the chicken legs together with kitchen twine and tuck the wing tips underneath the bird to promote even cooking.
- Roast Breast Side Down: Place the chicken breast side down in the oven and roast for 30 minutes to allow the breast to stay moist.
- Flip and Baste: Carefully flip the chicken to breast side up and baste with the pan juices to keep it moist and flavorful. Continue roasting until the internal temperature reaches 160°F in the deepest part of the breast, about 30 more minutes.
- Optional Broiling: For a more golden and crispy skin, broil the top of the chicken for 1-2 minutes at the end of cooking if desired.
- Rest the Chicken: Tent the chicken loosely with foil and let it rest for 15 minutes to allow the juices to redistribute, resulting in a juicy and tender roast.
Notes
- Cooking time varies depending on the chicken size; always use a thermometer to check for doneness at 160°F internally.
- To avoid burnt garlic in pan juices for gravy or sauce, substitute minced fresh garlic with garlic powder.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/4 of chicken (about 6 ounces cooked)
- Calories: 420
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 40 g
- Cholesterol: 135 mg
