Garlic Butter Roasted Chicken
This Garlic Butter Roasted Chicken delivers a golden, crispy exterior and tender, juicy meat that will have everyone at your table asking for seconds. The secret is in the garlic butter mixture that gets rubbed under and over the skin, creating incredible flavor in every bite. With simple ingredients and no fancy techniques, this show-stopping main dish is surprisingly easy to pull off.
Equipment
- Roasting pan with rack
- Meat thermometer instant-read
- Mixing bowl small
- Kitchen twine for trussing
- Basting brush
- Sharp knife
- Cutting board
Ingredients
- 1 whole chicken 5-6 pounds (2.3-2.7kg)
- 1/2 cup butter 113g, softened to room temperature
- 6 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme leaves stripped from stems
- 1 lemon halved
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Remove chicken from refrigerator 30 minutes before cooking and pat completely dry inside and out with paper towels. Remove giblets or neck from cavity and season the cavity generously with salt and pepper. Preheat oven to 425°F (220°C).
- In a small bowl, mix softened butter with minced garlic, chopped rosemary, thyme, salt, black pepper, and paprika until well combined and smooth.
- Gently loosen the skin from the breast meat and spread half the garlic butter directly onto the breast meat under the skin. Rub the remaining butter all over the outside of the chicken, coating legs, wings, and back. Drizzle with olive oil.
- Place lemon halves inside the cavity, tie the legs together with kitchen twine, and tuck the wing tips under the body.
- Place a roasting rack inside the roasting pan and position the chicken breast-side up on the rack. Pour about 1 cup of water into the bottom of the pan.
- Roast at 425°F for 20 minutes, then reduce oven temperature to 375°F (190°C) and continue roasting for 60-70 minutes, basting with pan drippings every 20-25 minutes, until internal temperature reaches 165°F.
- Insert an instant-read thermometer into the thickest part of the thigh without touching bone; it should read 165°F (74°C). Juices should run clear when pierced.
- Tent loosely with aluminum foil and rest for 15-20 minutes before carving. Remove twine, then carve legs, wings, and slice the breast meat. Serve immediately.
Notes
- Pat the chicken completely dry before roasting — moisture on the skin prevents it from crisping up properly.
- Don't skip the room temperature step: cold chicken takes longer to cook and can result in unevenly cooked meat.
- Use fresh herbs when possible; fresh rosemary and thyme have much more flavor than dried.
- Invest in a good meat thermometer — it's the only reliable way to know when your chicken is done.
- Let the chicken rest for 15-20 minutes before carving to keep the meat juicy.
- Save the pan drippings to make incredible gravy, and use the carcass to make homemade chicken stock.
- Trussing helps the bird cook evenly and creates a better presentation, but it can be skipped if you don't have twine.
- Baste regularly with pan drippings for extra moisture and flavor on the skin.
- The garlic butter mixture can be made up to 3 days in advance and stored covered in the refrigerator; bring to room temperature before applying.
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition
Serving: 1ServingCalories: 485kcalCarbohydrates: 2gProtein: 42gFat: 34gSaturated Fat: 14gCholesterol: 185mgSodium: 650mgPotassium: 420mgVitamin A: 18IUVitamin C: 8mgCalcium: 3mgIron: 12mg
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