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Garlic Herb Butter Roasted Chicken

Juicy roasted chicken rubbed with garlic-herb butter and aromatic herbs for a flavorful, golden-crisp finish.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Servings: 8 servings

Ingredients

  • 4-5 pound whole chicken room temperature, giblets and neck removed from cavity
  • 1/4 cup unsalted butter melted
  • 4 tablespoons olive oil
  • 1 lemon zested first and juiced
  • salt to taste
  • 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
  • 1 head garlic roughly peeled and cut in half horizontally
  • 6 sprigs fresh rosemary tied together
  • 3 sprigs fresh thyme
  • 1 lemon quartered

Instructions

  • Preheat the oven to 425°F (218°C). Lightly grease a roasting pan with olive oil and set aside.
  • Clean the chicken by rinsing under cold water if desired and pat thoroughly dry with paper towels; trim excess fat.
  • In a small bowl, whisk together the melted butter, 4 tablespoons olive oil, and the juice from the zested lemon.
  • Place the chicken in the prepared pan and pour the butter–oil mixture over it, using your hands or a spoon to work some under the skin and inside the cavity.
  • Season the inside and outside of the chicken generously with salt and freshly ground pepper, then sprinkle the chopped parsley over the exterior.
  • In a medium bowl, combine 4 tablespoons room-temperature butter, chopped rosemary, chopped thyme, lemon zest, minced garlic, and paprika (if using); stir until smooth.
  • Rub the garlic-herb butter all over the chicken, including under the skin where possible for maximum flavor.
  • Stuff the cavity with the halved garlic head, tied rosemary sprigs, thyme sprigs, and quartered lemon, then tie the legs together with kitchen string.
  • Place the chicken breast-side up in the roasting pan and roast in the preheated oven for about 1 hour 15–25 minutes (total cook time about 80 minutes), basting once halfway through.
  • Roast until the juices run clear when pierced between thigh and body and an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
  • When the chicken is done, baste with pan juices, then broil on high for 2–3 minutes just until the skin is deeply golden—watch carefully to avoid burning.
  • Remove the chicken from the oven and let it rest 10–15 minutes before carving; drizzle with pan juices and serve with lemon wedges.

Equipment

  • roasting pan
  • Cutting Board
  • kitchen string
  • small bowl
  • medium bowl
  • Knife
  • tongs or hands

Notes

  • Bring the chicken to room temperature before roasting for even cooking.
  • Use kitchen string to truss the legs for even roasting.
  • Baste once halfway through and again at the end for moist, browned skin.
  • Use an instant-read thermometer to confirm doneness.
  • Let the chicken rest 10–15 minutes before carving.