Description

This Garlic Herb Butter Roasted Chicken recipe delivers a juicy, tender roast infused with fresh herbs, garlic, and zesty lemon. The combination of melted butter and olive oil under the skin creates a flavorful, golden-brown crust, while the aromatic herb stuffing and garlic infuse rich flavors throughout the meat. Perfect for a comforting main course, this roast chicken is simple to prepare and perfect for family dinners or special occasions.

Ingredients

Scale

Chicken

4-5 pound whole chicken (room temperature with giblets and neck removed from the cavity)

Butter and Oil Mixture

1/4 cup unsalted butter (melted)
4 tablespoons olive oil
1 lemon (zested and juiced)

Seasonings

Salt and freshly ground pepper (to taste)
4 tablespoons butter (room temperature)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh rosemary (chopped)
1 teaspoon fresh thyme (chopped)
1 tablespoon paprika (optional - for a darker color when roasting)
6 cloves garlic (minced)

Stuffing

1 head garlic (roughly peeled and cut in half horizontally through the middle)
6 sprigs fresh rosemary (tied together)
3 sprigs fresh thyme
1 lemon (quartered)

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Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the chicken at a high temperature.
Prepare Roasting Pan: Lightly grease a roasting pan with olive oil and set it aside to prevent the chicken from sticking during cooking.
Clean Chicken: Clean the chicken by rinsing it under cold running water, then pat it dry thoroughly with paper towels. Remove any excess fat and leftover feathers to ensure a clean roast.
Make Butter and Olive Oil Mixture: In a small bowl, mix the olive oil, melted butter, and lemon juice until well combined. This mixture will help moisturize and flavor the chicken.
Coat Chicken: Place the chicken on a cutting board or directly into the prepared roasting pan. Pour the butter-oil mixture all over the chicken, using your hands to rub it under the skin and inside the cavity for maximum flavor.
Season Chicken: Season the chicken liberally with salt and freshly ground pepper both inside and out. Sprinkle the chopped fresh parsley on top evenly.
Prepare Herb Butter Mixture: In a medium bowl, combine the room temperature butter, chopped rosemary, chopped thyme, lemon zest, minced garlic, and paprika if using. Stir well to create a flavorful herb butter.
Apply Herb Butter: Rub the herb butter mixture all over the chicken, working it under the skin where possible to infuse flavor directly into the meat.
Stuff Chicken: Stuff the chicken cavity with the halved garlic head, tied rosemary sprigs, thyme sprigs, and quartered lemon to aroma the chicken from inside during roasting.
Tie Legs: Tie the chicken legs together with kitchen string to ensure even cooking and maintain the bird’s shape.
Roast Chicken: Place the chicken in the oven and roast for 80 minutes or until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden brown and crispy.
Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving to retain juices and enhance tenderness.

Notes

Use fresh herbs for the best flavor impact; dried herbs won't give the same fresh aroma.
Allow the chicken to come to room temperature before roasting to ensure even cooking.
Rub the butter mixture under the skin carefully to avoid tearing the skin and losing the flavorful fat.
Letting the chicken rest after roasting helps redistribute the juices and keeps the meat moist.
If you prefer a smokier flavor, consider adding smoked paprika instead of regular paprika.
Use kitchen string to truss the chicken legs securely so that it cooks evenly and looks professional.
For crispier skin, pat the chicken dry thoroughly before applying the butter and oil mixture.

Nutrition

Serving Size: 1 serving
Calories: 413 kcal
Sugar: 1 g
Sodium: 194 mg
Fat: 36 g
Saturated Fat: 11 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 21 g
Cholesterol: 97 mg