Juicy Garlic Herb Butter Roast Chicken Recipe for Dinner Magic

Crafting a mouthwatering garlic herb butter roast chicken promises culinary magic that will elevate your dinner game.

Aromatic herbs and rich butter create a luxurious coating for tender meat.

Succulent chicken becomes the centerpiece of a memorable meal with minimal effort.

Fragrant rosemary, thyme, and parsley mingle with garlic to infuse every delectable bite.

Salt and pepper provide the perfect seasoning balance for this classic dish.

Fresh ingredients transform an ordinary dinner into an extraordinary dining experience.

Garlic Herb Butter Roast Chicken Highlights

• Elevate Home Cooking: Transform an ordinary chicken into a restaurant-quality dish with minimal culinary skills, making gourmet meals accessible for home cooks.
• Burst of Flavor Fusion: Combine classic herbs, garlic, and wine to create a mouthwatering roast that infuses rich, aromatic flavors throughout every tender bite of chicken.
• Versatile Meal Solution: Perfect for family dinners, weekend gatherings, or special occasions, this recipe adapts easily to different serving styles and dietary preferences.
• Simple Ingredient Magic: Requires basic pantry staples and minimal preparation, allowing even beginner cooks to create a stunning main course with minimal fuss and maximum deliciousness.

Ingredients For Garlic Herb Roast Chicken

• Whole Chicken: A fresh, whole bird that will be the centerpiece of this flavorful roast.

• Garlic, Rosemary Sprigs, Parsley: These aromatic herbs will infuse the chicken with rich, savory flavors and enhance its overall taste profile.
• Salt, Black Pepper: Classic seasonings that will help draw out and complement the chicken's natural flavors.

• Olive Oil, Butter: These will help create a golden, crispy skin and keep the chicken moist during roasting.
• Lemon: Provides a bright, citrusy acidity that will tenderize the meat and add a fresh dimension to the dish.
• White Wine (Optional): An additional liquid that can enhance the depth of flavor in the roast.

• Whole Garlic Head: Will be stuffed inside the cavity to impart a mellow, roasted garlic essence throughout the chicken.

How To Roast Garlic Herb Chicken Perfectly

Step 1: Prepare the Oven

Set the oven to 430°F (400°F for convection).

Line a baking tray with aluminum foil or lightly grease a roasting pan to prevent sticking.

Step 2: Clean the Chicken

Remove the neck from the cavity and trim any excess fat or remaining feathers.

Use paper towels to completely dry the chicken’s exterior and interior.

Step 3: Season and Marinate the Chicken

• Olive oil
• Melted butter
• White wine (optional)
• Fresh lemon juice

Massage the mixture over the chicken’s surface, underneath the skin, and inside the cavity.

Generously sprinkle salt, pepper, and chopped parsley all over the chicken.

Step 4: Add Aromatic Garlic

Spread minced garlic across the chicken’s surface, ensuring it’s evenly distributed under the skin and on the exterior.

Step 5: Stuff the Cavity

• Whole garlic head
• Fresh rosemary sprigs
• Squeezed lemon halves

Tie the chicken legs together using kitchen string to maintain shape during roasting.

Step 6: Roast the Chicken

Place the chicken breast-side up in the prepared pan.

Roast for 1 hour and 15-20 minutes.

Baste the chicken halfway through cooking to keep it moist.

Step 7: Create a Golden Finish

After roasting, broil the chicken for 2-3 minutes to achieve a beautiful golden-brown color.

Step 8: Rest and Serve

Remove from the oven and cover with foil.

Let the chicken rest for 10 minutes.

Serve with pan juices and lemon wedges.

Pro Tip: For larger chickens, adjust cooking time and temperature.

Ensure internal temperature reaches 165°F and juices run clear when pierced with a skewer.

Tips For Juicy Garlic Herb Roast Chicken

• Massage the garlic herb butter mixture thoroughly under the chicken skin to ensure deep, rich flavor penetration throughout the meat.
• Use paper towels to remove excess moisture, helping achieve crispy, golden-brown skin during roasting.
• Use a meat thermometer inserted into the thickest part of the thigh to confirm internal temperature reaches 165°F for safe, perfectly cooked chicken.
• Allow the roasted chicken to rest for 10 minutes after cooking, which helps redistribute juices and keeps the meat tender and moist.
• Adjust cooking time and temperature for bigger chickens by starting at high heat, then reducing temperature and continuing to baste for even cooking.

Flavorful Twists On Herb Butter Roast Chicken

• Herb-Free Simplicity: Replace herb mix with basic salt and pepper seasoning for a classic roasted chicken without complex herb flavors.
• Mediterranean Remix: Swap rosemary with oregano and thyme, add lemon zest, and include kalamata olives inside chicken cavity for a Greek-inspired version.
• Low-Sodium Option: Use salt-free herb blends, replace salt with dried herb seasonings, and incorporate fresh lemon juice for flavor enhancement without sodium.
• Keto-Friendly Adaptation: Keep original recipe, remove wine, increase butter quantity, add extra herbs like sage and thyme to boost fat content and maintain ketogenic macronutrient ratios.

Serving Garlic Herb Butter Roast Chicken

• Rustic Dinner Centerpiece: Arrange the golden-brown roasted chicken on a large wooden cutting board surrounded by fresh rosemary sprigs and lemon wedges for a stunning presentation.
• Mediterranean Feast Companion: Serve alongside roasted Mediterranean vegetables like zucchini, bell peppers, and eggplant drizzled with remaining pan juices for a complete flavor experience.
• Wine Pairing Perfection: Complement the garlic herb chicken with a crisp white wine like Sauvignon Blanc or a light Chardonnay to enhance the rich, aromatic flavors of the dish.
• Family-Style Sharing: Present the whole roasted chicken at the table and let everyone carve and enjoy their favorite parts, creating a warm and interactive dining moment.

Storage Recommendations For Herb Roast Chicken

• Store leftover roasted chicken in an airtight container within 2 hours of cooking. Properly sealed, it stays fresh for 3-4 days in the refrigerator.
• Slice or shred chicken meat, place in freezer-safe containers or bags. Remove excess air, seal tightly. Frozen chicken remains good for up to 4 months.
• Place chicken pieces on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat in 30-second intervals, checking temperature until warmed through.

FAQs

• Why should I pat the chicken dry before seasoning?

Patting the chicken dry helps the skin crisp up beautifully and allows seasonings to stick better, creating a more flavorful and golden-brown exterior.

• Can I use dried herbs instead of fresh?

Yes, but fresh herbs provide more vibrant flavor. If using dried herbs, reduce the quantity by half since dried herbs are more concentrated.

• How do I know the chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 165°F at the thickest part of the thigh. Juices should run clear when pierced, not pink.

• Is it necessary to baste the chicken during roasting?

Basting helps keep the meat moist and adds extra flavor by redistributing the pan juices over the chicken, resulting in a more succulent and flavorful roast.

Garlic Herb Butter Roast Chicken Recipe

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4.8 from 23 reviews

• Total Time: 1 hour 40 minutes
• Yield: 4 1x

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Description

Succulent garlic herb butter roast chicken elevates Sunday dinner with its irresistible blend of Mediterranean herbs and rich, golden-brown skin. Crispy exterior and juicy meat promise a delightful meal you’ll savor down to the last fragrant bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 4 pounds whole chicken (room temperature)

Herbs and Aromatics:

• 4 cloves garlic (minced)
• 1 head garlic (roughly peeled and cut in half horizontally)
• 3 fresh rosemary sprigs
• 2 tablespoons fresh parsley (chopped)

Liquids and Seasonings:

• 1/4 cup unsalted butter (melted)
• 3 tablespoons olive oil
• 1/4 cup white wine (dry, like Sauvignon blanc or Chardonnay)
• 1 lemon (halved)
• 1/16 teaspoon salt (to taste)
• 1/16 teaspoon pepper (to taste)

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Instructions

1. Prepare the oven at 430°F (400°F for convection). Line a baking tray with foil or lightly grease a roasting pan.
2. Clean the chicken by removing neck, excess fat, and any feathers. Thoroughly dry the chicken using paper towels.
3. Generously coat the chicken inside and outside with olive oil, melted butter, wine, and lemon juice. Season comprehensively with salt, pepper, and sprinkle parsley throughout.
4. Massage minced garlic across the entire chicken surface, working the mixture under the skin and ensuring even distribution.
5. Carefully stuff the chicken cavity with whole garlic head, rosemary sprigs, and squeezed lemon halves. Secure the legs together using kitchen string.
6. Position the chicken breast-side up in the prepared pan. Roast for 1 hour and 15-20 minutes, basting midway through cooking, until chicken juices become transparent when pierced.
7. After initial roasting, perform a final baste and broil for 2-3 minutes to achieve a golden-brown exterior.
8. Remove from oven, tent with foil, and let rest for 10 minutes before serving. Accompany with pan drippings and lemon wedges.
9. For larger chickens, adjust cooking method: roast at 430°F for one hour, then reduce temperature to 325°F. Continue basting every 20 minutes until internal temperature reaches 165°F and juices run clear.

Notes

• Ensure chicken is completely dry before seasoning to achieve crispy, golden-brown skin that locks in moisture and enhances flavor.
• Create deeper flavor by gently separating skin from meat and rubbing garlic herb butter mixture directly onto the meat underneath.
• Trussing chicken helps even cooking and prevents wing and leg tips from burning during high-temperature roasting.
• Use a meat thermometer for precise doneness, avoiding dry meat and ensuring food safety with recommended 165°F internal temperature.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 440 kcal
• Sugar: 1 g
• Sodium: 100 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.2 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 40 g
• Cholesterol: 140 mg