Garlic Herb Butter Roasted Chicken

There is nothing quite as impressive or comforting as pulling a perfectly golden-brown, crispy-skinned whole roasted chicken out of the oven. This Garlic Herb Butter Roasted Chicken is a timeless Sunday dinner classic that is shockingly easy to master at home.

Love this? You should also try our Honey Mustard Glazed Pork Chops!

Why You’ll Love This Recipe

• Crispy Skin: The herb butter and high roasting temperature guarantee skin that shatters when you bite into it.
• A Built-In Side Dish: The potatoes and carrots roast directly underneath the chicken, absorbing all of those incredible pan drippings.
• Meal Prep Gold: Use the leftover meat for chicken salad or sandwiches the next day, and use the carcass to make homemade chicken stock!

The Secret to Crispy Chicken Skin

Moisture is the enemy of crispy skin! If you take the chicken straight from the packaging and put it in the oven, the moisture will cause the chicken to steam rather than roast. You must use paper towels to pat the chicken completely dry before applying the butter. For an even crispier result, leave the dry chicken uncovered in your refrigerator overnight before roasting. This dries out the skin perfectly!

Garlic Herb Butter Roasted Chicken

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 1 whole (4-5 lbs) Roasting chicken
• 1/2 cup Unsalted butter, softened
• 4 cloves Garlic, minced
• 1 tbsp Fresh rosemary, finely chopped
• 1 tbsp Fresh thyme, finely chopped
• 1 tbsp Salt
• 1 tsp Black pepper
• 1 large Lemon, halved
• 1 large Yellow onion, cut into thick wedges
• 1 lb Baby potatoes, halved
• 4 large Carrots, peeled and cut into chunks

Method

 

Main

1. Preheat your oven to 400°F (200°C).
2. Remove the giblets from the cavity of the chicken. Pat the entire chicken completely dry with paper towels (inside and out). This is crucial for crispy skin!
3. In a small bowl, mash together the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper.
4. Using your fingers, gently separate the skin from the chicken breast. Rub half of the garlic herb butter under the skin directly onto the meat. Rub the remaining butter all over the outside of the chicken.
5. Stuff the cavity of the chicken with the lemon halves and a few wedges of onion. Tie the legs together with kitchen twine.
6. Place the remaining onion wedges, baby potatoes, and carrots into the bottom of a large cast-iron skillet or roasting pan. Drizzle with a little olive oil and salt.
7. Place the buttered chicken directly on top of the vegetables.
8. Roast uncovered for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
9. Remove from the oven and let the chicken rest for 15 minutes before carving to allow the juices to redistribute.