I’m sharing my Roasted Garlic And Herb Chicken recipe that pairs a garlic-herb butter with a simple roast method to yield a whole chicken you can portion for easy meal prep.
I can’t stop thinking about my Crispy Garlic Herb Butter Roast Chicken, it’s packed with unbelievable flavor and just so juicy. A whole chicken scented with garlic that somehow makes leftovers exciting, and it’s the sort of dish people search for under Roasted Garlic And Herb Chicken and Best Roasted Chicken.
I don’t always nail it first try, sometimes the skin comes out better than the rest, but when all those flavors line up it hits way above its pay grade and you’ll wanna make it again for meal prep.
Ingredients
- Whole chicken: Rich source of protein and iron, skin gives fat for crisp, comfort flavor.
- Butter: kinda addictive, adds golden brown crispness and silky mouthfeel, high calories though.
- Garlic: Sharp, pungent, gives savory depth and slight sweetness when roasted, great aroma.
- Herbs: Fresh rosemary, thyme and parsley bring piney, lemony and green notes, add brightness.
- Lemon: Zest gives bright citrus oil, halves add subtle acidity that wakes the dish.
- Potatoes: Starchy, comforting, soak up pan juices and herbs, make meal more filling.
- Carrots: Naturally sweet when roasted, add fiber and color, they tame the chicken savory.
Ingredient Quantities
- 1 whole chicken 4 to 5 pound giblets removed
- 6 tablespoons unsalted butter softened room temp
- 5 large garlic cloves minced or grated
- 2 tablespoons fresh rosemary leaves chopped
- 2 tablespoons fresh thyme leaves chopped
- 2 tablespoons fresh parsley chopped plus extra for garnish
- 1 lemon zested and cut in half
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika optional for color
- 1 small onion quartered optional
- 3 medium carrots scrubbed and cut into large pieces optional
- 6 small potatoes halved or 3 medium potatoes cut into chunks optional
How to Make this
1. Preheat oven to 425°F (220°C). Remove giblets, pat the whole chicken very dry with paper towels (this is key for crispy skin) and let it sit at room temp 20 to 30 minutes while you make the butter.
2. Make the garlic herb butter: in a bowl combine 6 tbsp softened unsalted butter, 5 minced garlic cloves, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 2 tbsp chopped parsley and the lemon zest. Mix well, season a little with the kosher salt and black pepper.
3. Gently loosen the skin over the breasts and thighs with your fingers, being careful not to tear it. Push about half the garlic herb butter under the skin so it coats the meat, then spread the rest all over the outside of the chicken. Drizzle 2 tbsp olive oil over the skin and rub it in.
4. Season the outside again with the remaining kosher salt, 1 tsp freshly ground black pepper and 1 tsp smoked paprika if using for color. Stuff the cavity with the lemon halves and the quartered onion (optional). Tuck wing tips under and tie the legs together with kitchen twine if you want neater roasting.
5. Toss the carrots and potatoes (and extra onion pieces if not used in the cavity) with a little olive oil, a pinch of salt and pepper and spread them in the bottom of a roasting pan. Set the chicken on a rack over the veg or directly on top of the veg so drippings flavor them.
6. Roast at 425°F for 20 minutes to jump start browning, then lower oven to 375°F (190°C) and continue roasting until an instant read thermometer reads 165°F (74°C) in the thickest part of the thigh, about 15 to 20 minutes per pound more for a 4 to 5 lb bird. Baste once or twice with pan juices if you remember, and if the skin is getting too dark tent loosely with foil.
7. When the temp hits 165°F pull the chicken from the oven, transfer to a cutting board, and tent loosely with foil. Let it rest 10 to 15 minutes so the juices redistribute — dont skip this, its what keeps the meat juicy.
8. While it rests, spoon pan juices over the roasted veg and scrape up the brown bits from the pan. If you want a quick gravy you can skim off excess fat, deglaze the pan with a splash of water, wine or stock and simmer a few minutes, then season to taste.
9. Carve the chicken, arrange with the roasted carrots and potatoes, garnish with extra chopped parsley and a squeeze of that roasted lemon. Serve warm and enjoy the crispy skin and garlicky herb goodness.
Equipment Needed
1. Large roasting pan with a rack (or a rimmed baking sheet plus a wire rack)
2. Instant-read meat thermometer
3. Mixing bowl for the garlic herb butter
4. Small bowl or spoon for mixing and seasoning
5. Sharp chef’s knife
6. Cutting board
7. Kitchen twine for trussing and a pair of kitchen shears or scissors
8. Tongs or a carving fork and a carving knife
9. Paper towels and aluminum foil for resting and tenting
FAQ
Crispy Garlic Herb Butter Roast Chicken Recipe Substitutions and Variations
- Unsalted butter: swap with ghee 1 to 1, or use extra virgin olive oil or margarine (same volume, oil will make the herb rub looser), works great if you dont have butter
- Fresh herbs (rosemary, thyme, parsley): use dried herbs at about one third the volume (example 1 tablespoon fresh = 1 teaspoon dried) or a mixed Italian seasoning, add earlier so the flavor opens up
- Garlic cloves: use jarred minced garlic (about 1/2 teaspoon = 1 clove) or garlic powder (roughly 1/8 to 1/4 teaspoon = 1 clove), start light and taste
- Lemon (zest and halves): swap with lime for similar brightness, or use about 2 tablespoons bottled lemon juice if no fresh citrus, or a splash of white wine or apple cider vinegar for a bit of tang
Pro Tips
– Dry brine and chill for extra-crispy skin: salt the cavity and skin (and a little under the skin if you like) a few hours or overnight, then refrigerate uncovered. That pulls moisture out and firms the skin so it browns and crisps much better.
– Be smart with the butter: mix some olive oil or use clarified butter with the herb butter so it won’t burn at oven temps. Get most of the butter under the skin over the breasts and thighs so the meat stays moist, and rub the rest over the outside for color.
– Use an instant read thermometer and factor carryover cooking: probe the thickest part of the thigh without touching bone. You can pull the bird a few degrees below target since it will rise while resting, then tent and rest 10 to 15 minutes for juicy meat.
– Vegs: if you want crisp, roast potatoes and carrots separately on a hot sheet pan so they get brown all over. If you prefer them soft and flavored by the drippings, place them under the chicken, but give them space and enough oil so they don’t just steam.
Crispy Garlic Herb Butter Roast Chicken Recipe
I’m sharing my Roasted Garlic And Herb Chicken recipe that pairs a garlic-herb butter with a simple roast method to yield a whole chicken you can portion for easy meal prep.
6
servings
520
kcal
Equipment: 1. Large roasting pan with a rack (or a rimmed baking sheet plus a wire rack)
2. Instant-read meat thermometer
3. Mixing bowl for the garlic herb butter
4. Small bowl or spoon for mixing and seasoning
5. Sharp chef’s knife
6. Cutting board
7. Kitchen twine for trussing and a pair of kitchen shears or scissors
8. Tongs or a carving fork and a carving knife
9. Paper towels and aluminum foil for resting and tenting
Ingredients
1 whole chicken 4 to 5 pound giblets removed
6 tablespoons unsalted butter softened room temp
5 large garlic cloves minced or grated
2 tablespoons fresh rosemary leaves chopped
2 tablespoons fresh thyme leaves chopped
2 tablespoons fresh parsley chopped plus extra for garnish
1 lemon zested and cut in half
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika optional for color
1 small onion quartered optional
3 medium carrots scrubbed and cut into large pieces optional
6 small potatoes halved or 3 medium potatoes cut into chunks optional
Directions
- Preheat oven to 425°F (220°C). Remove giblets, pat the whole chicken very dry with paper towels (this is key for crispy skin) and let it sit at room temp 20 to 30 minutes while you make the butter.
- Make the garlic herb butter: in a bowl combine 6 tbsp softened unsalted butter, 5 minced garlic cloves, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 2 tbsp chopped parsley and the lemon zest. Mix well, season a little with the kosher salt and black pepper.
- Gently loosen the skin over the breasts and thighs with your fingers, being careful not to tear it. Push about half the garlic herb butter under the skin so it coats the meat, then spread the rest all over the outside of the chicken. Drizzle 2 tbsp olive oil over the skin and rub it in.
- Season the outside again with the remaining kosher salt, 1 tsp freshly ground black pepper and 1 tsp smoked paprika if using for color. Stuff the cavity with the lemon halves and the quartered onion (optional). Tuck wing tips under and tie the legs together with kitchen twine if you want neater roasting.
- Toss the carrots and potatoes (and extra onion pieces if not used in the cavity) with a little olive oil, a pinch of salt and pepper and spread them in the bottom of a roasting pan. Set the chicken on a rack over the veg or directly on top of the veg so drippings flavor them.
- Roast at 425°F for 20 minutes to jump start browning, then lower oven to 375°F (190°C) and continue roasting until an instant read thermometer reads 165°F (74°C) in the thickest part of the thigh, about 15 to 20 minutes per pound more for a 4 to 5 lb bird. Baste once or twice with pan juices if you remember, and if the skin is getting too dark tent loosely with foil.
- When the temp hits 165°F pull the chicken from the oven, transfer to a cutting board, and tent loosely with foil. Let it rest 10 to 15 minutes so the juices redistribute — dont skip this, its what keeps the meat juicy.
- While it rests, spoon pan juices over the roasted veg and scrape up the brown bits from the pan. If you want a quick gravy you can skim off excess fat, deglaze the pan with a splash of water, wine or stock and simmer a few minutes, then season to taste.
- Carve the chicken, arrange with the roasted carrots and potatoes, garnish with extra chopped parsley and a squeeze of that roasted lemon. Serve warm and enjoy the crispy skin and garlicky herb goodness.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 388g
- Total number of serves: 6
- Calories: 520kcal
- Fat: 32g
- Saturated Fat: 9g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 14g
- Cholesterol: 140mg
- Sodium: 1200mg
- Potassium: 800mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 4g
- Protein: 45g
- Vitamin A: 6000IU
- Vitamin C: 10mg
- Calcium: 60mg
- Iron: 2.5mg
