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.
Ingredients
Scale
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)
Instructions
- Prepare the oven at 430°F (400°F for convection). Line a baking tray with foil or lightly grease a roasting pan.
- Clean the chicken by removing neck, excess fat, and any feathers. Thoroughly dry the chicken using paper towels.
- 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.
- Massage minced garlic across the entire chicken surface, working the mixture under the skin and ensuring even distribution.
- Carefully stuff the chicken cavity with whole garlic head, rosemary sprigs, and squeezed lemon halves. Secure the legs together using kitchen string.
- 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.
- After initial roasting, perform a final baste and broil for 2-3 minutes to achieve a golden-brown exterior.
- Remove from oven, tent with foil, and let rest for 10 minutes before serving. Accompany with pan drippings and lemon wedges.
- 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