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Garlic Herb Butter Roast Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 130 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Roasted Chicken with Garlic Herb Butter is a delicious and aromatic dish featuring a whole chicken rubbed with a flavorful blend of garlic powder, instant chicken bouillon, fresh parsley, and melted unsalted butter. Stuffed with fresh rosemary, garlic, and lemon, then oven-roasted to juicy perfection, this classic recipe yields a tender and savory main course perfect for family dinners or special occasions.

Ingredients

Scale

Chicken

  • 4 pound whole chicken, at room temperature (2kg)

Seasoning and Herb Butter

  • 1/4 cup unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon instant chicken bouillon
  • 2 tablespoons fresh chopped parsley
  • Salt and freshly ground pepper, to taste
  • 4 garlic cloves, minced

Stuffing

  • 1 lemon, halved
  • 1 head of garlic, roughly peeled and cut in half horizontally
  • 3 fresh whole rosemary sprigs

Instructions

  1. Preheat Oven: Preheat your oven to 430°F (220°C) and prepare a roasting pan or cast-iron skillet for the chicken.
  2. Prepare Chicken: Pat the whole chicken dry with paper towels, removing any excess fat and leftover feathers to ensure crispy skin.
  3. Make Seasoning Mix: In a small bowl, combine garlic powder and instant chicken bouillon for a flavorful seasoning blend.
  4. Apply Herb Butter and Season: Pour melted butter over the chicken, rubbing it thoroughly under the skin and inside the cavity. Season the chicken generously on the outside and inside with salt and freshly ground pepper. Then rub the garlic powder and bouillon mixture and sprinkle fresh chopped parsley all over and under the skin for deep flavor infusion.
  5. Stuff Chicken: Stuff the halved head of garlic, rosemary sprigs, and lemon half into the chicken cavity. Tie the legs together securely with kitchen string for even roasting.
  6. Roast the Chicken: Place the chicken breast-side up in the roasting pan. Roast in the preheated oven for 1 hour and 15-20 minutes. Baste the chicken halfway through cooking to keep it moist. The chicken is done when the juices run clear after piercing the thigh with a skewer and the internal temperature reads 165ºF (75ºC).

Notes

  • Allow the chicken to come to room temperature before roasting for even cooking.
  • Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165ºF (75ºC).
  • Basting halfway through roasting helps create crispy, golden skin and moist meat.
  • Rest the chicken for about 10 minutes after roasting before carving to retain juices.
  • If you prefer, you can substitute fresh herbs like thyme or sage for rosemary.

Nutrition

  • Serving Size: 1 serving (approximately 1/6 of the chicken)
  • Calories: 350 kcal
  • Sugar: 1 g
  • Sodium: 450 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0.5 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Find it online: https://emilyquickdinners.com/garlic-herb-butter-roast-chicken-recipe/