Garlic Herb Butter Roast Chicken is a golden, juicy, show-stopping classic — infused with rich butter, fragrant herbs, and loads of roasted garlic flavor. Crispy skin, tender meat, and the most mouthwatering pan juices. Perfect for Sunday dinner or impressing guests without the stress. 🧄🧈🌿🍗
🍗 Garlic Herb Butter Roast Chicken
🛒 Ingredients:
- 1 whole chicken (about 3.5–4 lbs / 1.5–1.8 kg)
- Salt and pepper, to taste
- 4 tbsp unsalted butter, softened
- 4 garlic cloves, minced (plus a few whole cloves for the cavity or pan)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1 tsp lemon zest
- 1 lemon, halved
- 1 small onion, quartered
- Optional: carrots, potatoes, or any roastable veg for the pan
🔥 Instructions:
- Prep the Chicken:
- Preheat oven to 425°F (220°C).
- Pat chicken dry with paper towels — this helps the skin crisp up.
- Season the inside and outside of the chicken generously with salt and pepper.
- Make the Garlic Herb Butter:
- In a bowl, mix softened butter with minced garlic, rosemary, thyme, and lemon zest.
- Butter It Up:
- Gently loosen the skin over the chicken breasts with your fingers.
- Spread half the butter mixture under the skin, directly on the meat.
- Rub the remaining butter all over the outside of the chicken.
- Stuff and Roast:
- Stuff the cavity with lemon halves, onion, and a few extra garlic cloves.
- Place the chicken breast-side up in a roasting pan or skillet.
- (Optional: Scatter chopped carrots, potatoes, or other veggies around the chicken.)
- Roast It:
- Roast for 1 hour to 1 hour 15 minutes, or until internal temp hits 165°F (74°C) in the thickest part of the thigh.
- Baste once or twice with pan juices if you like.
- Rest and Serve:
- Let the chicken rest for 10–15 minutes before carving. Spoon pan juices over the slices for max flavor.
🍽️ Serve With:
- Mashed potatoes or herb-roasted root veggies
- Garlic green beans or sautéed spinach
- Warm crusty bread to soak up the buttery pan sauce
It’s comfort food royalty. Want a spatchcock version for quicker roasting? Or a white wine pan sauce to take it next-level? Just say the word!
