About This Recipe
There is not much that smells like home more than a roasted chicken with garlic herb butter slowly crisping in the oven. I love this comfort food! I typically roast these on Sundays when Sultan and I are in need of cozy, hearty food without being tied to the kitchen for hours. This meal fill the house with those warm, savory smells that make it hard to wait for it to finish roasting before you grab a fork and dig in.
Tools for Roasted Garlic Herb Chicken
To make this flavorful Roasted Chicken with Garlic Herb Butter Recipe, you’ll need a roasting pan, basting brush, and a mixing bowl for the buttery goodness. I’ve linked a few trusted tools—simple, durable, and super helpful. A meat thermometer ensures juicy results, and kitchen twine helps keep everything tucked in tight!
Ingredients
1 whole chicken (4 to 5 lbs)
1 tsp salt
½ tsp black pepper
½ lemon (optional, for cavity)
4 garlic cloves, whole (optional, for cavity)
For the Garlic Herb Butter:
½ cup unsalted butter, softened
4 garlic cloves, minced
1 tbsp fresh parsley, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp lemon zest
½ tsp salt
¼ tsp black pepper
Instructions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Pat chicken dry with paper towels. Season the cavity with a bit of salt and pepper. If using, stuff with lemon and garlic.
Step 3
In a bowl, mix softened butter, minced garlic, chopped herbs, lemon zest, salt, and pepper until well combined.
Step 4
Carefully loosen the skin over the chicken breasts and thighs using your fingers or a small spatula.
Step 5
Spread half the butter under the skin, and the rest over the top.
Step 6
Place the chicken in a roasting pan or oven-safe skillet, breast side up.
Step 7
Roast at 425°F for 20 minutes, then lower the heat to 375°F and continue roasting for 50–60 minutes, or until a thermometer reads 165°F in the thickest part of the thigh.
Step 8
Remove from the oven and let the chicken rest 10–15 minutes before carving. Serve with your favorite sides and enjoy!
Nutrition Information
Calories
490
Saturated Fat
9g
Carbs
2g
Sugars
0g
Protein
42g
Sodium
480mg
Fiber
0.5g
Secret Tips
Pat the chicken dry before seasoning—it helps the skin crisp up.
Don’t skip tucking the butter under the skin. That’s how you keep the chicken moist!
Roast uncovered at a high temp (start at 425°F, then reduce).
Let it rest 10–15 minutes before carving—juices stay locked in.
Don’t skip tucking the butter under the skin. That’s how you keep the chicken moist!
Roast uncovered at a high temp (start at 425°F, then reduce).
Let it rest 10–15 minutes before carving—juices stay locked in.
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