Description
This Garlic Herb Butter Roasted Chicken recipe is a savory delight that’s perfect for a special dinner or a Sunday family meal. The combination of garlic, herbs, and butter creates a flavorful and juicy roasted chicken that will impress your guests.
Ingredients
Units
Scale
For the Chicken:
- 1 whole chicken (4–5 pounds), 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
For the Herb Butter:
- 4 tablespoons butter, room temperature
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon paprika (optional)
- 6 cloves garlic, minced
- 1 head garlic, roughly peeled and halved horizontally
- 6 sprigs fresh rosemary, tied together
- 3 sprigs fresh thyme
- 1 lemon, quartered
Instructions
- Preheat oven: Preheat the oven to 425 degrees F.
- Prepare chicken: Clean and dry the chicken. Mix olive oil, melted butter, and lemon juice. Pour over the chicken, season with salt, pepper, and parsley.
- Make herb butter: Combine butter, parsley, rosemary, thyme, lemon zest, and minced garlic. Rub over the chicken and under the skin. Stuff the cavity with garlic, rosemary, thyme, and lemon.
- Roast: Place the chicken in a roasting pan and roast for 1 hour and 15-25 minutes. Baste halfway through. Broil for a few minutes until golden.
- Rest and serve: Let the chicken rest for 10-15 minutes before slicing. Drizzle with pan juices and serve with lemon wedges.
Notes
- For a darker color when roasting, you can add paprika to the herb butter mixture.
- Ensure the chicken reaches an internal temperature of 165°F before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 413 kcal
- Sugar: 1g
- Sodium: 194mg
- Fat: 36g
- Saturated Fat: 11g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 97mg
