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Homemade garlic butter roast chicken recipe with golden crispy skin on a white kitchen counter, shot from above by an amateur cook.

Garlic Butter Roast Chicken Recipe

Juicy Garlic Butter Roast Chicken with crispy golden skin, infused with fresh herbs, garlic, and lemon. A comforting Sunday dinner that’s simple yet restaurant-quality.
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Course: Dinner, Main Course
Cuisine: American, Mediterranean
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Resting Time: 15 minutes
Total Time: 1 hour 55 minutes
Servings: 6 servings
Calories: 420kcal
Cost: $15

Equipment

  • 1 Roasting Pan with Rack Allows air circulation for even crisping; if unavailable, use chopped vegetables as a base.
  • 1 Cast Iron Skillet (12-inch) Perfect for oven-to-table serving and even heat distribution.
  • 1 Instant-read meat thermometer Ensures perfect doneness at 165°F.
  • 1 Kitchen Twine For tying legs together for even cooking.
  • 1 Basting Brush or Spoon For applying garlic butter and basting during roasting.
  • 1 Sharp Carving Knife Makes carving safer and easier.

Ingredients

  • 1 whole Chicken (4–5 lbs) Pat completely dry with paper towels.
  • 6 tablespoon Unsalted Butter Softened to room temperature.
  • 6 cloves Fresh Garlic Minced finely.
  • 2 tablespoon Fresh Parsley Chopped (or 1 tablespoon dried parsley).
  • 1 tablespoon Fresh Thyme Leaves Or 1 teaspoon dried thyme.
  • 1 tablespoon Fresh Rosemary Finely chopped.
  • 1 whole Lemon Zested and halved.
  • 2 tablespoon Olive Oil For rubbing the skin.
  • 1.5 teaspoon Sea Salt Adjust to taste.
  • 1 teaspoon Black Pepper Freshly ground.
  • 0.5 teaspoon Paprika Optional for color and mild smokiness.
  • 1 whole Lemon (for cavity) The same one you zested.
  • 4 cloves Garlic Smashed but left whole (for cavity).
  • 4-5 sprigs Fresh Thyme Whole sprigs for stuffing.
  • 2 sprigs Fresh Rosemary Whole sprigs for stuffing.
  • 1 small Onion Quartered for aromatics.

Instructions

  • Pat chicken dry and bring to room temperature.
  • Mix butter, garlic, herbs, lemon zest, salt, and pepper.
  • Loosen chicken skin and rub butter under and over it.
  • Stuff cavity with lemon, herbs, and garlic. Tie legs with kitchen twine.
  • Roast at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and roast for 50–60 minutes.
  • Baste every 20 minutes for crispy, golden skin.
  • Check internal temperature — it should reach 165°F (74°C) in the thigh.
  • Let chicken rest for 15–20 minutes before carving.
  • Make pan sauce with broth and drippings, serve warm.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 180g | Calories: 420kcal | Carbohydrates: 2g | Protein: 36g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 150mg | Sodium: 780mg | Potassium: 400mg | Fiber: 0.5g | Vitamin A: 650IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg