Garlic Herb Butter Roasted Chicken is juicy on the inside, loaded with incredible flavors, roasted to a golden crispy skin and so delicious! It is the BEST roasted chicken recipe and ideal for a weeknight dinner!
how to roast whole chicken
The method at glance looks like this:
Preheat oven to 450°F/232°C.
Season chicken with salt and pepper, stuff, pour and rub marinade over it.
Roast chicken in a roasting pan or skillet that allows hot air to reach all the sides until golden brown appearance.
Reduce the temperature to 350°F/77°C. Cook until cooked through, basting from time to time.
Rest- Allow to rest for 10-15 minutes before serving.
Trussing Chicken before Roasting
Trussing will give chicken a compact shape and chicken will be cooked evenly and will hold moisture.
Tie bird’s legs with a string. Simply pass the string underneath the joints at the end of the drumsticks and cross the ends of the string to make X, then tie.
how Long to Roast a Chicken
Place chicken, breast side up, on a rack in a roasting pan/skillet in the oven preheated to 450°F/232°C. Once the chicken has been roasted to a golden brown color, turn down the temperature to 350°F/77°C. Continue roasting and basting from time to time. Roast until the thigh meat reaches an internal temperature of 165°F/74°C. Remove from the oven.
Should I Allow Roasted Chicken Rest?
YES! Remove from the oven, cover loosely with foil to keep it moist, place in a warm a place and allow to rest for 10-15 minutes before serving. Why is it important?
As chicken roasts, all the juices become concentrated in the center.
- Resting period gives juices time to redistribute evenly inside of the roasted chicken.
- It helps the temperature to equalize that improves the flavor and the texture.
Consider resting as a last stage of cooking when it comes to roasting or grilling.
What to Serve with Garlic Herb Butter Roasted Chicken?
I was born and raised in Russia where people eat potatoes at least 2 times in a day. I always serve this Garlic Herb Butter roasted chicken with Garlic Mashed Potatoes, Mashed potatoes, Instant Pot Mashed Potatoes, Brown Butter Mashed Potatoes, or Spinach Mashed Potatoes.
Oh choose the one from below.
| Instant Pot Jasmine Rice |
| Brown rice |
| Mashed Potatoes |
| Cauliflower Fried Rice |
| Steamed broccoli. |
If you make this roasted chicken be sure to leave a comment or give this recipe a rating!
GARLIC HERB BUTTER ROASTED CHICKEN
GARLIC HERB BUTTER ROASTED CHICKEN
Ingredients
- Whole chicken giblets & neck removed-1 .5 kg /3.3 pound
- Unsalted butter melted-¼ cup
- Mayonnaise- 2 tbsp.
- Lemon halved-1
- Garlic cloves cut into slivers- 6
- Head of garlic roughly peeled & cut horizontally through the middle crosswise-1
- Salt and coarsely ground black pepper -to taste
- Fresh dill springs- 3
- Fresh chopped parsley- 1 tbsp.
Instructions
- Preheat your oven to 450°F/232°C.
- Remove giblets from inside of the cavity, trim any excess fat or leftover feathers.
- Using a sharp small knife, pierce chicken ( cut small slits), approximately 15 slits. Take the garlic slivers and push them into the chicken, making sure they are completely stuffed into the chicken.
- In a medium bowl combine melted butter, mayonnaise and the juice of half a lemon. Pour it over the chicken and rub over it. . Generously season chicken with salt and black pepper. Sprinkle with the chopped parsley and dried rosemary.
- Fill the chicken's cavity with the garlic head, dill springs and the squeezed lemon halve, then tie legs together with kitchen string.
- Put chicken breast-side up into cast iron skillet or roasting pan. Roast untill chicken develops golden brown color, reduce the temperature to 350°F/77°C. Continue roasting, basting from time to time until internal temperature of chicken reaches 165˚F and juices run clear when chicken is pierced with a knife.
- Remove from the oven, cover with foil and let rest for 10 minutes before serving.
- Serve with pan juices.
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Carol says
Turns out, it is possible to have too much garlic in a dish - who knew? The slivers of garlic in the chicken were too much for me; my husband disagrees. I will say this is an amazingly flavored roast chicken. Served it with mashed potatoes (with cream cheese, butter - and, of course, garlic.). We'll have it again, 'cause it's that good!
chefjar says
Thank you for your feedback Carol! 😊 I totally get that garlic can sometimes be a bit much – it’s a fine balance! Glad to hear that you and your husband enjoyed the flavors overall, and your side of mashed potatoes sounds heavenly with that extra creaminess!