Garlic Butter Roasted Chicken

Garlic Butter Roasted Chicken

This garlic butter roasted chicken is the cozy, golden, flavor-packed dinner we all crave—especially on a lazy Sunday or when you want something special without going overboard. It’s juicy on the inside, perfectly crispy on the outside, and the buttery garlic-herb flavor seeps into every bite. Serve it up with roasted veggies or mashed potatoes, and you’ve got a meal that feels gourmet but is wonderfully easy to pull off.

Why You’ll Love This Recipe

• Simple ingredients, big flavor – Garlic, butter, and herbs do all the heavy lifting.
• Juicy and crispy – That perfect combo of tender meat and golden skin.
• Minimal hands-on time – Just prep, roast, and let the oven do its thing.
• Great for leftovers – Sandwiches, soups, salads—you name it.

How to Make Garlic Butter Roasted Chicken

Ingredients:

• 1 whole chicken (about 4 lbs)
• 5 tablespoons unsalted butter, softened
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
• 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lemon, halved
• 1 onion, quartered
• Optional: ½ cup chicken broth or white wine (for the pan)

Instructions:

1. Preheat oven to 425°F (220°C). Place a rack in a roasting pan.
2. Make the garlic butter – In a bowl, mix softened butter with garlic, herbs, salt, and pepper.
3. Prepare the chicken – Pat the chicken dry with paper towels. Gently loosen the skin over the breasts and legs, and rub half the garlic butter underneath the skin. Rub the remaining butter all over the outside.
4. Stuff the cavity – Add lemon halves and onion inside the cavity for extra flavor.
5. Roast – Place the chicken on the rack. Pour broth or wine into the bottom of the pan (optional for moisture). Roast for 1 hour to 1 hour 15 minutes, or until internal temp hits 165°F (74°C) in the thickest part of the thigh.
6. Rest & Serve – Let rest 10–15 minutes before carving to keep the juices locked in.

Storage Information

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze shredded chicken for up to 3 months.
• Reheating: Oven (covered at 325°F) or microwave with a splash of broth for best texture.

Variations to Try

• Spicy Garlic Butter – Add a pinch of cayenne or red pepper flakes.
• Lemon Herb Chicken – Add extra lemon zest to the butter.
• Add Veggies – Roast carrots, potatoes, or Brussels sprouts in the same pan.

Tips & Notes

• Always rest the chicken before carving—it keeps everything juicy.
• Baste once or twice during roasting for extra crispy skin.
• Use a thermometer—don’t guess doneness!
• Save the carcass for making homemade stock.

FAQ

1. Can I use a smaller or larger chicken?

Yes! Just adjust cook time—about 15–18 minutes per pound.

2. Can I prep this ahead of time?

Totally! You can season the chicken and refrigerate it up to 24 hours in advance.

3. Can I use dried herbs instead of fresh?

Absolutely—just use about 1/3 the amount since dried herbs are more concentrated.

Nutrition Information (Per Serving, Approx. 6 Servings)

• Calories: 450 kcal
• Total Fat: 30g (46% DV)
  • Saturated Fat: 12g (60% DV)
• Carbohydrates: 2g (1% DV)
  • Sugars: 0g
• Protein: 38g (76% DV)
• Sodium: 520mg (23% DV)
• Iron: 2mg (11% DV)

Percent Daily Values are based on a 2,000-calorie diet.

Required Tools & Equipment

• Roasting pan with rack
• Mixing bowl
• Basting brush (optional)
• Meat thermometer
• Aluminum foil
• Carving knife

Difficulty Level: Beginner

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Rest Time: 15 minutes

Total Time: 1 hour 40 minutes

This garlic butter roasted chicken is the comfort food hero you didn’t know you needed. Crispy, juicy, garlicky goodness—every time. Let me know if you want ideas for sides or leftovers!