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Garlic Herb Butter Roasted Chicken Recipe

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★★★★★

4.6 from 117 reviews

A flavorful and juicy whole chicken roasted with a garlic herb butter mixture, infused with fresh rosemary, thyme, lemon, and paprika, resulting in a golden, aromatic dish perfect for family dinners.

Ingredients

Scale

Chicken

  • 4–5 pound whole chicken (room temperature, giblets and neck removed)

Butter Mixture

  • 1/4 cup unsalted butter (melted)
  • 4 tablespoons olive oil
  • 1 lemon (zested and juiced)
  • Salt and freshly ground pepper (to taste)

Herb Butter Rub

  • 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 darker color)
  • 6 cloves garlic (minced)

Stuffing

  • 1 head garlic (roughly peeled and halved horizontally)
  • 6 sprigs fresh rosemary (tied together)
  • 3 sprigs fresh thyme
  • 1 lemon (quartered)

Instructions

  1. Preheat: Preheat your oven to 425 degrees F and lightly coat a roasting pan with olive oil, setting it aside for later use.
  2. Clean: Rinse the chicken under cold running water and pat it completely dry with paper towels. Remove any excess fat and leftover feathers to ensure a clean surface.
  3. Rub butter mixture: In a small bowl, mix olive oil, melted butter, and lemon juice thoroughly. Place the chicken on a cutting board or in the roasting pan, then pour this mixture over the chicken. Gently rub it under the skin and inside the cavity to infuse flavor throughout.
  4. Season: Generously season the chicken inside and out with salt and freshly ground pepper, then sprinkle the fresh parsley over the outside of the chicken.
  5. Prepare herb butter: In a medium bowl, combine softened butter with chopped rosemary, chopped thyme, lemon zest, minced garlic, and smoked paprika if using. Stir until all ingredients are evenly incorporated.
  6. Apply herb butter rub: Rub this herb butter mixture all over the chicken, ensuring you get some of it underneath the skin for maximum flavor.
  7. Stuff: Carefully stuff the chicken cavity with the halved garlic head, bundled rosemary sprigs, thyme sprigs, and quartered lemon. Secure the legs together with kitchen twine to hold everything in place during roasting.
  8. Roast: Place the chicken breast-side up in the prepared roasting pan. Roast for 1 hour and 15 to 25 minutes, basting halfway through cooking to keep the meat moist. Roast until juices run clear when pierced with a skewer.
  9. Baste and broil: Baste the chicken again once it’s fully roasted. Then, turn on the broiler and broil for 2-3 minutes to achieve a beautiful golden, crispy skin.
  10. Rest: Remove the chicken from the oven and let it rest for 10-15 minutes to allow juices to redistribute, ensuring tender and juicy meat.
  11. Drizzle and serve: Pour the pan juices over the chicken for extra flavor and serve with fresh lemon wedges on the side to brighten the dish.

Notes

  • Allow the chicken to come to room temperature before roasting for even cooking.
  • Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
  • For extra crisp skin, pat the chicken very dry before applying butter mixture.
  • Leftover roasted chicken can be refrigerated for up to 3 days.
  • You can replace fresh herbs with dried herbs if necessary, but fresh herbs provide the best flavor.

Keywords: garlic herb butter roasted chicken, roasted chicken, garlic butter chicken, herb roasted chicken, lemon rosemary chicken

Find it online: https://foodbylina.com/garlic-herb-butter-roasted-chicken-recipe/