An all-time favorite and the star of any Sunday roast: Garlic Herb Butter Roast Chicken bursting with unbelievable flavors, crispy skin, and juicy, tender meat.
Nothing compares to an easy-to-make, even easier-to-prepare homemade oven-roasted chicken! Especially when it’s roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. This garlic herb butter roast chicken absolutely blows any store-bought rotisserie chicken out of the water! And if you love lemony flavors, don’t miss out on trying the Lemon Garlic Herb Chicken, a recipe that adds a refreshing twist to your roast.
Why This Is The Best Garlic Herb Roast Chicken
Juicy on the inside, crispy skin on the outside, with full-flavored liquid gold pan juices dripping from the chicken. When I roast chicken, I usually don’t just sprinkle on a bit of salt. No, no, no… I go all out with FLAVOR. To get the most out of our roast chicken, I also slather garlic butter and herbs not only on the outside but also underneath the skin. This ensures that every bite of roast chicken bursts with flavor!
If you’re not in the mood for a lavish and time consuming yet delicious roast like our Pork Roast With Crackle or our Roast Beef Tenderloin, this garlic butter roast chicken is the way to go. The wow factor remains, but it’s prepared in just over an hour! The best part? It’s incredibly easy to make.
Garlic Herb Roast Chicken: Key Ingredients
For the most flavorful, juicy roast chicken, here are the key ingredients that make this recipe truly special:
- Garlic: Fresh garlic cloves are essential for that robust, aromatic flavor. I use plenty—crushed, minced, or finely chopped—to ensure every bite is infused with garlic goodness. Opt for fresh garlic over pre-minced for the best results.
- Butter: The star of the show. Real, unsalted butter adds richness and helps create that irresistible crispy skin. I mix it with herbs and garlic to create the flavorful Garlic Butter that truly makes this recipe stand out. Choose high-quality, unsalted butter for optimal taste.
- Herbs: Fresh rosemary and parsley bring a burst of herby freshness. They elevate the dish and pair perfectly with the garlic butter. Fresh herbs are always preferable to dried for their vibrant flavors.
- Lemon: Adds a zesty, bright flavor that cuts through the richness of the butter and enhances the overall taste. I use both the juice and zest for an extra citrusy kick. Choose organic lemons for the best flavor and to avoid any unwanted pesticides.
- White Wine: A splash of white wine not only keeps the chicken moist but also adds depth and complexity to the flavor. It helps to deglaze the pan, incorporating all those delicious browned bits into the sauce. Opt for a good-quality dry white wine like a Chardonnay or Pinot Gris.
- Olive Oil: Extra virgin olive oil is used to help the chicken skin crisp up beautifully and adds a subtle fruity note.
How To Make Garlic Herb Butter Roast Chicken
Here are the few, simple steps needed to make the Garlic Herb Butter Chicken: achieve juicy, flavorful chicken with crispy skin and aromatic garlic herb goodness:
- Preheat Oven: Preheat oven to 430°F (220°C). Line a baking tray with foil or lightly grease a roasting pan.
- Prepare Chicken: Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
- Season and Butter: Pour olive oil, melted butter, wine (if using), and lemon juice over the chicken, under the skin, and inside the cavity. Season chicken inside and out with salt and pepper. Sprinkle with parsley.
- Garlic Rub: Rub minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
- Stuff Chicken: Stuff the garlic head, rosemary sprigs, and squeezed lemon halves into the chicken cavity. Tie legs together with kitchen string.
- Roast Chicken: Place breast-side up into the baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting halfway through until juices run clear when chicken thigh is pierced with a skewer.
- Broil Chicken: Baste again, then broil for a further 2-3 minutes until golden.
- Rest and Serve: Remove from oven, cover with foil, and allow to stand for 10 minutes before serving. Serve drizzled with pan juices and lemon wedges.
Not only is this roast chicken loaded with flavor, but it also boasts crispy skin and juicy meat that pairs perfectly with potatoes for a timeless classic. Luckily, you can have it your way: choose from Crispy Garlic Roasted Potatoes, Crispy Garlic Baked Potato Wedges, or Mashed Potatoes.
If you don’t feel like pairing this chicken with potatoes, try other delicious vegetables like our Honey Garlic Butter Roasted Carrots, Grilled Asparagus, or Buttery Sautéed Green Beans.
Recipe FAQ’s
Absolutely! While fresh herbs bring a burst of vibrant flavors, dried herbs can be a great substitute. Just remember to use about one-third of the amount, as dried herbs are more concentrated in flavor.
To achieve that perfect crispy skin, make sure the chicken is thoroughly dried with paper towels before seasoning. Also, roasting at a high temperature and basting halfway through cooking helps crisp up the skin beautifully.
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 165°F (75°C) in the thickest part of the thigh. Another method is to pierce the thigh; the juices should run clear, not pink.
Tasty Chicken Recipe Alternatives
Love The Food? Follow us on Facebook, YouTube, Pinterest, TikTok and Instagram to be notified about our new recipes!
Garlic Herb Butter Roast Chicken
Ingredients
- 4 pound whole chicken at room temperature giblets and neck removed from cavity
- ¼ cup unsalted butter melted
- 3 tablespoons olive oil
- ¼ cup white wine optional – use a dry wine like a Sauv blanc or Chardonnay
- 1 lemon halved
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 2 tablespoons fresh parsley chopped
- 4 cloves garlic minced
- 1 head garlic head of garlic roughly peeled and cut in half horizontally through the middle, crosswise
- 3 fresh rosemary whole sprigs
Instructions
- Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
- Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
- Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
- Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
- Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
- Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 2-3 minutes, until golden.
- Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.
NG says
Hi! This recipe is amazing and I’m planning to make it again this Thanksgiving. But, this year, we have more guests and I need to roast two chicken. Can you please advise if the oven temperature needs to be adjusted in any way?
Karina Carrel says
Hi NG,
Glad to hear its a great hit for you and your family and friends.
When roasting two chickens instead of one, you typically do not need to adjust the slow cooker temperature or the oven temperature. Keep the slow cooker on HIGH for approximately 4 hours or LOW for about 8 hours, as per your recipe.
However, here are some key considerations:
Slow Cooker Capacity: Ensure that both chickens can fit comfortably in the slow cooker without being cramped, as that can affect cooking times. If the slow cooker is too full, it may take longer for the chickens to cook properly.
Cooking Time: If the chickens are larger or crowded, you might need to increase the cooking time slightly. It’s best to use a meat thermometer to check the internal temperature, ensuring it reaches 165°F (74°C) in the thickest part of the breast or thigh.
Broiling Step: Once transferred to the oven, the broiling temperature remains the same (around 420°F or 220°C). If using two trays, check that the skin crisps evenly. You may need to adjust cooking time, as two chickens could take additional time to reach the desired golden brown color.
Resting: Allow both chickens to rest after roasting to keep them juicy.
By keeping these factors in mind, you can successfully roast two chickens alongside your slow-cooked turkey. Enjoy your Thanksgiving feast!
Payton says
Can you make this in the air fryer?
Tom Mozgala says
Hi Payton,
I just spoke to Karina, and good news: the answer is YES! You can make Garlic Herb Butter Roast Chicken in an air fryer! She has advised to follow the steps below
Air Fryer Instructions:
Preparation:
Make sure your whole chicken fits in your air fryer. If necessary, you can use a smaller chicken or cut the chicken into parts.
Remove giblets and neck from the cavity, and pat the chicken dry with paper towels.
Seasoning:
In a bowl, mix the melted butter, olive oil, wine (if using), and juice of half a lemon. Season liberally with salt and pepper.
Rub this mixture over the chicken, under the skin, and inside the cavity.
Add minced garlic and chopped parsley over the chicken and mix well.
Stuffing:
Stuff the cavity with the halved head of garlic, rosemary sprigs, and the squeezed lemon half.
Tie the legs together with kitchen string if desired.
Cooking:
Preheat your air fryer to 380°F (193°C).
Place the chicken breast-side down in the air fryer basket. Cook for about 30 minutes.
After 30 minutes, carefully turn the chicken breast-side up and cook for an additional 30-40 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced.
Basting:
If you wish, baste the chicken with its own juices halfway through the second cooking phase to enhance flavor and moisture.
Resting:
Once done, remove the chicken from the air fryer, cover with foil, and let it rest for about 10 minutes before serving.
Tips:
Cooking times may vary based on the size of the chicken and the air fryer model, so keep an eye on it.
An instant-read thermometer is helpful to ensure the chicken is fully cooked.
Enjoy your air-fried Garlic Herb Butter Roast Chicken!
Miranda says
I have made this twice now , but today I am out of lemons and only have oranges. I wonder if anyone else has attempted that. Fantastic recipe! Thanks!