Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy!
Nothing beats an easy to make and even easier to prepare roast chicken! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine for an unbeatable flavour. This Garlic Herb Butter Roast Chicken definitely beats the pants off of any rotisserie chicken!
ROAST CHICKEN RECIPE
When we roast chicken, we don’t do it with just a sprinkling of salt. No no no…we do it FLAVOUR. There is so much of it in this chicken that beats any restaurant chicken.
WHAT YOU NEED
Easy to find ingredients you have in your fridge or pantry.
- Garlic + Butter = Garlic Butter
- Olive oil
- A touch of lemon
- A hint of dry white wine (optional, but adds so much flavour to the meat while keeping it so juicy)
- Rosemary
- Parsley
HOW TO ROAST WHOLE CHICKEN
Not only does this recipe give you a roast chicken with flavour… it delivers crispy skin, juicy meat and a nice dinner to go with the ultimate creamy mashed potatoes.
The following steps makes this baked whole chicken stand out from the rest!
Preheat oven.
Rinse and pat dry chicken with paper towel.
Combine olive oil, melted butter, wine (if using) and lemon juice together, rubbing all over the chicken, under the skin and inside the cavity.
Season chicken outside and inside with salt, pepper and parsley. Don’t be afraid to use generous amounts!
Rub the minced garlic over the chicken and under the skin. I do this separately as the last step to maximise the garlic taste.
Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. You can also use sprigs of Thyme or any other herb.
Roast chicken, basting half way through cooking time, until cooked through.
Broil until golden and crispy!
I like to go in the carcass, over the chicken and under the skin with all of my ingredients to ensure maximum taste. You want every inch covered in flavour.
HOW LONG TO ROAST?
Over one hour, depending on the size of your bird. This 4 pound (2kg) bird took one hour and 20 minutes cooking time, then a resting time of 10 minutes to keep all of those juices in before slicing.
Usually I’ll pass on chicken breasts because juicy crispy chicken legs are my favourite! BUT! In this roast chicken recipe? I eat it ALL. The breasts come out so moist. NO dry meat happening on this plate!
Do you see that crispy skin happening down there? ↓ That’s the part we fight over at the table. PLEASE tell me we are normal and your family fights over crispy skin too?
SOOOO soft and juicy inside!
SERVING SUGGESTIONS
- Mashed potatoes. Hands down I am a full blown mashed potato and roast chicken person. Slow Cooker Mashed Potatoes, Brown Butter Mashed Potatoes OR Easy Creamy Mashed Potatoes.
- Wedges: Sweet Potato OR Potato
- Roast Green Beans
- Avocado Corn Tomato Salad
- Roast Carrots
- Smashed Potatoes OR Smashed Sweet Potatoes
- Roast Asparagus
- Pasta Salad
- Balsamic Chickpea Avocado Feta Salad
- Honey Dijon Apple Salad
Pretty much anything! Add a good glass of wine. My favourite at the moment is a Chardonnay/Moscato mix.
Roast Chicken On Video
Garlic Herb Butter Roast Chicken
Ingredients
- 4 pound (2kg) whole chicken, at room temperature giblets and neck removed from cavity*
- 1/4 cup unsalted butter, melted
- 3 tablespoons olive oil
- 1/4 cup white wine, (OPTIONAL) -- use a dry wine like a Sauv blanc or Chardonnay
- 1 lemon, halved
- Salt and freshly ground pepper, to taste
- 2 tablespoons fresh chopped parsley
- 4 garlic cloves, minced
- 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
- 3 fresh whole rosemary 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.
Brent says
This was GREAT! It is now our go to recipe!
Heather says
Simple recipe and results exactly as described: gorgeous crispy skin, with juicy & tender meat. Winner, winner, chicken dinner!
Melissa says
Omg absolutely amazing. I’ve always done the basic garlic herb mix. Thought I’d see if there was something that little bit different. Hubby fell in love with me all over again lol
Jennifer says
I make roast chicken often but this is a keeper recipe. Absolutely flavorful and perfect. The juiciest chicken I’ve ever cut in my life! I tossed some cut apples into the cavity as a variation but otherwise the recipe stands well on its own!
Jill says
WOW … this was hands down the BEST roast chicken I have ever made. Delicious and moist. I had a 6lb roaster, I did 400 degrees for an hour and 325 for 1 -1/4 hours. I didn’t have fresh herbs, used dry- it was still great. I forgot to baste and broil, but that didn’t seem to matter…….
Kanika Seth says
Tried several roast chickens but there was always something off. Finally I hit upon this recipe. My family loved it and they are of course excellent with critiquing any food I make after watching so much of Master chef. I have made this chicken weekly since the last few months and every time it is made there are so many compliments.
Thank You So Much.
Shirls says
This year was our third time to do roast chicken for Xmas and we followed your recipe. I am SO glad that we did!! the roast turned out so yummyyy…Thanks so much 🙂
Ogechi says
I made this chicken about a month ago, my husband and 3 year old son devoured it. I am going to make it for our christmas get together as well.
Patricia says
The idea of making roast chicken has always intimidated me. “I would never succeed at roasting a bird”.
Thank you for this recipe. I decided to buy a young chicken and try, came across a few recipes but this one looked the most delicious. It came out perfect for a first attempt. very juicy and moist and tasty, will definitely be on repeat, and I will never buy roast chicken 🙂
Jennifer Haley says
Yum! So easy and delicious!!
Janis says
Best roast chicken recipe. Ever!! Huge success in our home tonight! Saved and it will be my go-to from now on!
Deepak Gala says
Used this recipe for my first ever roast and turned out exactly as described . Kids loved it and ate it with absolute delight. Thank you !
Rosy Lawrence says
Hi Karina ….tried this recipe today and our whole family enjoyed yum 😋….tq dear for this simple yet delicious recipe 👍
EmilyB says
Made this for our tiny two-person Thanksgiving, and it was absolutely incredible! And it was so easy to make I plan on making it regularly all winter long. Thank you for this recipe!
Aubrie says
I just made this for our small family thanksgiving. I didn’t want to cook a turkey since this year it was just me and my husband (and our two toddlers). My first time ever making all of thanksgiving dinner on my own. I was most worried about cooking a whole chicken. But this recipe is everything!!!! Easy, crispy skin, moist meat, and overall absolutely delicious. I’m seriously blown away.
Jeff says
Just made this for my wife and myself for our mini- Thanksgiving. It was fantastic. No question that I will make it again.
Caroline Bock says
I’m a 70 year old lady who has been cooking all my life. I made this chicken today for our Thanksgiving dinner and I am incredibly happy with the results!!! I have never served such a delicious roasted chicken in my whole life. Thank you for sharing !!!
Kris says
This is the second time I’d made this…and it made our way to our alternative Thanksgiving this year and we are certainly grateful for the recipe! It’s just perfect, well-timed, easy, and the directions are clear. It’s also DELICIOUS!!!! I need open a bottle of chardonnay to make! 😉 Thanks so much for sharing this and hope you and your family are well and healthy!
Diora says
Great recipe! Thank you for sharing! It was my first time making whole chicken, and it was just as I hoped it would be. With desired crispy skin and moist meat 😍 thank you a lot!
Bilan says
OM- GOODNESS! YASSSS! DELICIOUS! THANK YOU! JUICY! CHICKEN! FROM A, JUICY! RECIPE! MUAH! MAGNIFICENT!
Bilan says
I forgot to mention I cooked mine at oven temperature 400° for 1hour and 40mins baste halfway through and done delicious thanks again.
Amanda says
I made this and it came out perfectly. My chicken was 5.2 lbs. I did 400F for 1 hour, then 325F for 45 minutes. Chicken was moist through-out and not pink. Thank you for this easy to follow recipe.
PC says
ohhhhh MY GOODNESS this was one of the best meals I have ever made and I am a really good cook I made it with a side of stuffing and I added fresh broth and flour to the drippings to make gravy. I needed some comfort. Thank you
Andrea Z says
Great recipe–the family loved it (including me). Instead of fresh garlic in the rub, I used roasted garlic I had left over, plus Penzey’s 33rd & Galena St. seasoning, cinnamon, and nutmeg. I substituted apple cider for the wine. So delicious, and perfect for the weather.
Kirby says
Yummiest chicken ever made thank you!
Jodi Jacobs says
Bursting with flavor! I didn’t have fresh rosemary so I improvised with some dry rosemary. Also added some fresh basil & chives and 1 stalk celery stuffed in the middle. It was so tender & juicy! Family absolutely loved it, will definitely be a repeat in our home.
Suzana Correa says
I should leave more feedbacks on your recipes. Your site is a go-to for most dishes I make. I love everything you do and this recipe is AWESOME. I’ve been cooking for 30 years and know food. Thank you!!
Lauren says
I followed the recipe (no subs except dried parsley) and didn’t skimp on salt and pepper. Best roast chicken ever! Juicy, flavorful, nice browned skin. Yum! Making it again.
Carol Schmitz says
I can see this recipe working with a turkey or Cornish Rock hen or even pork.
The recipe reminds me of a little hole-in-the-wall restaurant in central Germany. The order was half a bird, it was so good I ate it all.
Charis says
I skipped the white wine because I didn’t have any on hand & our grocery store was out of cooking wine 🤨.. I will add it next time!
My 5 year old said this chicken was “the best!” & to “save that recipe for sure!” My husband and I agree! It was so juicy! The skin was really good.
Served with roasted red potatoes & orange honey ginger glazed carrots
Joss says
Very, very good recipe. Turned out very juicy with crispy skin. The garlic smelled amazing while it was roasting.
Chris J says
This is the second time I have made this. It is to die for!!! My husband is not a big rosemary fan, but he gobbled this chicken right up. It makes the house smell DELICIOUS while it is cooking. I served it with plain old Stove Top as I discovered I didn’t have any potatoes to make smashed potatoes. Added some store bought turkey gravy and we were good to go. I would recommend this recipe to anyone who likes garlic and chicken.
LINDA M PETTY says
I’ve made this recipe twice. The first time I included the white wine, the second time I omitted it. Even though the chicken was great without the wine. My chicken was amazing with the wine. Thanks, for the best baked chicken I’ve ever eaten.
Rick says
I’ve made this twice in the past 6 months. I’m a cook and my thoughts …..
* We like garlic in this household so I always pretty much double whatever is ever called out for in ANY recipe. This did not disappoint but I’d add it last after all of the other seasonings have been added. For me .. sprinkling the salt, pepper and parsley should be the last step.
* Whether it’s Chicken or Turkey, carefully separating the skin from the flesh with your finger, a chopstick or the back of a teaspoon allowing marinade/flavorings to get under the skin and flavor the meat is crucial no matter the recipe. You just HAVE to be deliberate and careful not to blow through the skin. If you do … all bets are off. I’m referring to the breast skin only …..with a turkey it’s easy to get under the leg skin .. with a young chicken … not so much so I don’t bother.
* Adding some liquid to the tray is a good tip. I’d recommend at least a cup of liquid. Don’t want to add too much though. Just check after the 30 minute mark and if necessary .. add a bit more.
* Per a suggestion, I started at 430 degrees for 15 minutes and then dropped to 400 for the remainder of the cook … stopping to baste after 30 minutes and then again at the conclusion. My bird was 4.5 lbs. and I cooked it for 1 hour 20 minutes total.
* In conclusion …… this is without question a great recipe for a home-cooked roasted chicken. I can’t imagine anyone disappointment in this recipe.
Bre says
The gold standard meal in our house is my husband’s beef stew (that takes over 90 minutes of active time and 3+ hours in the oven). My husband said this chicken may be better than the beef stew. My 4 year old ate so much that he got the hiccups and was still asking for more. I easily made it dairy free by using fake butter. I also added a quartered onion underneath the chicken and quartered red potatoes and carrots after about 45 minutes at 430. I had a 5 lb chicken and did cover and decrease heat at 1 hour. I only cooked for 20-30 minutes more though. DELICIOUS
Caroline says
I am making this chicken now, and it already smells great. Love this website.
Katie says
I’ve been making whole roast chicken for years – it’s probably my favorite dish – and this is the BEST chicken I’ve ever made! Crispy, garlicky, buttery skin and juicy breast meat – what’s a chicken fan not to love? Even my SO said it was the best he’d ever had! I’ll be putting this into heavy rotation. 🙂
Allie J says
This recipe is so good!! It was my first time roasting a whole chicken and definitely was the best tasting chicken I think I may have ever had. I did put broth under the rack for moisture (and made a delicious gravy from it). But unfortunately when I cut into my chicken, it wasn’t cooked all the way even though the thermometer read 160 but I think that’s because my oven runs low and I had a 4.5 lb chicken. Either way, this will be my go to recipe forever, just have to get the timing right!
Tina says
I used your recipe and did a bit of tweaking. I put gold potatoes, carrots, and sweet onions as my base, and seasoned everything with salt, pepper, oregano, lemon and olive oil. I made my own garlic butter and slathered it on the chicken and put it under the skin. In the cavity, I put in cloves of garlic, a big carrot and lemon. I added just a bit of stock in the pan, and by the end it was juicy .
My oven has a temp probe option, so I put the heat at 420° and set the probe to reach internal temp (at the breast) at 180°. It cooked beautifully! Everything was delicious and can’t wait to try it again. Thank you for an awesome recipe!
Amber says
This was my first recipe I made from this site and it was delicious. I can’t wait to try out others!
Yolanda Hall says
Thanks Chef
Jamila says
I made this chicken last night along with the avocado corn salad and it was better than any restaurant. I’m in love with this website already. Excellent.
Darlene says
The first time I made this chicken it came out perfect. It was so good my daughter and I almost ate the whole chicken. I made it again 3 weeks ago when my granddaughter and grandson visited me. They said i always have great baked chicken but this recipe was on a high level of taste. I will use this recipe more and more. Thank you for a delicious recipe.
Sherry Corbett says
Has anyone tried this with Cornish Hens?? Definitely a shorter cook time, but curious how it would turn out….
Tonya says
Absolutely delicious!! I was looking for a recipe that is close to Costco’s rotisserie chicken and this was pretty close! Love the crispiness of the skin and how tender the meat was. I used white cooking wine and minced garlic and all dry herbs. I also added about 3/4 cup of water in bottom of pan. I did lower the temp to 425 for first 20 minutes and then 375 the rest of the time like someone else mentioned. Uncovered the last 25 minutes to baste and brown more on top and broil for last few minutes. I also checked to make sure internal temp was atleast 155-160. Highly recommend this recipe! Thank you so much! 🙂
Rick says
It’s WAY better than Costco. Way to insult the author.
Suzanne M Tasker says
This was the tastiest chicken I’ve ever made in my life! No kidding. This is a fantastic recipe. I didn’t have fresh rosemary so I used dried and I also sprinkled dried thyme on the skin. Halfway through cooking I places a little “hat” of reynolds wrap on the breast to keep it from burning- it was getting pretty brown. Took it off to broil the chicken at the end for 3 minutes. Just absolutely delicious. It needed no seasoning once cooked. So so good!!
Nikki Chao says
Super delicious! The meat was tender inside! I might have overcooked a little but it was still so delicious! Had to modify some ingredients though, we didn’t have lemon around, so just used our local lime/lemon called calamansi. Also didn’t have rosemary twigs, but used dried rosemary instead. Thank you for sharing!
Mindy Meadows says
Delicious! I used a bit more olive oil and garlic and added water to the pan as it was roasting then made some rue adding a bit of corn starch to make it little thicker. Served over rice. Really tasty. Thank you for the great recipe 🙂
Elyse says
Absolutely LOVE this recipe. I’ve made it twice in three weeks!
Barbie Rosman says
Hello, Karina! Thank you for this recipe. It gets better every time I try it. I replaced rosemary with thyme since my boyfriend doesn’t like rosemary like I do, and I don’t seem to need the last few minutes of broiling in my oven, but every time we expect leftovers, we end up with none, eating every juicy bit of goodness. Thank you for this recipe, and I will definitely be trying more of yours.
ja says
Love it! I added water to the bottom of the pan after basting so that the lovely juices didn’t have burn. Resulting in a devine gravy.
Lisa says
Very helpful feedback/notes.My family and I like gravy also!
Olga says
Made it twice, just SO delicious! I also roast hasselback potatoes together with it, it sinks in all the juices and just so yum!!
G says
I I roasted a 4.5 lb chicken that was absolutely moist and delicious. I used 430 degrees for the first 15 minutes then 400 degrees for 1 hour. I kept checking it through the oven window, but it came out perfect.
Liz says
I made this recipe last year for Thanksgiving, my family loved it. I came back today to grab the recipe again, I currently have the chicken in the oven and my house smells wonderful, the smell of the garlics roasting, mmm delicious!! Thank you so much for sharing your recipe. I followed it exactly as posted, I didn’t have fresh parsley, so I used dry parsley instead and used kosher salt. I also injected some of the wine and lemon to make the meat extra tender.
Lexi says
This is by far THE best roast chicken recipe I’ve ever done!! The skin turns out a beautiful crispy texture, the chicken (even the white meat!!) is super juicy, and i LOVe the flavor!!! I added thyme along with the rosemary and it is perfection. I never leave comments for recipes but this is too good. I made it two weeks in a row since my fiance loved it so much, and I’m about to make it for my mother-in-law’s birthday (so hopefully i don’t mess it up!!) Thank yo for an amazing recipe!!!!
Sabrina says
Wow really the best recipe of whole grilled chicken. My family loved it. Perfect crispy and juicy chicken.
Tanya says
I wasn’t sure if I wanted to try the recipe because of the lemon. But OMG was I surprised! This has to be the best chicken I’ve ever had!!! I made a gravy out of the pan juices, water and epicure chicken broth seasoning. Yummmm! I will definitely make this again!!
Lisa says
Finally! Someone comments on the lemon. I have been VERY hesitant to do any roasted chicken recipe that calls for a lemon.
Caroline says
I usually stick a lemon half inside the chicken if I’m roasting one, it doesn’t give a lemony flavor but helps keep the chicken moister and adds just a little extra boost to flavor. lemon and chicken go very well together. (No rating as haven’t made it yet, but looks delicious)
Tiffany says
I never leave comments because the dishes never taste good, but today is the day!!! Made this roast chicken tonight for my boyfriend and my daughter. OMG!!! My boyfriend loved it!!! He kept saying, “whoa this is good, whoa this is good…. this is really good!” Lol I am so happy! He actually told me to bookmark wherever I found this recipe. He thought it was juicy and flavorful. My daughter didn’t love it but she’s also not a garlic fan. I thought it was juicy and flavorful as well.
Just a note, I left out the parsley. I also left out the rosemary because my boyfriend isn’t a fan of that particular herb. I substituted it with thyme, which is my favorite. Next time I will try with rosemary and parsley.
Nonetheless, this was an awesome recipe and I’m happy I tried it!
Nicole Knox says
If you enjoy the convenience of picking up a rotisserie chicken at your grocery store I highly advise against making this recipe. It is SO GOOD and 100% worth the extra effort! I don’t think I can ever go back to just picking one up from under the heat lamps now.
EH30 says
Wow! It was super easy to prepare and the results were absolutely brilliant! Delicious, tender, and not at all dry chicken. Recipe bookmarked and will be a regular one
Dale S says
Chicken is always so good and very well on the budget!
Katie B says
Wow! You did not exaggerate! I made thus tonight and it turned out juicy and delicious. Thanks for sharing!
Reema says
Amazing!
Juicy and dilecious.
Shannon says
I wish i can post my pictures. First time making a whole roast chicken and did just as instructed! I did throw come carrots and celery at the bottom of the pan and made some simply magical gravy out of it. This is saved…. totally a go to recipe to stun the crowd. Thank you. You made me a believer! I was hesitant for the high temp in the oven… but it came out juicy, tender fall off the bone… i mean literally for the leg 🙂 ty ty ty i can’t rave enough
Anna says
This is SO GOOd! Have made it twice in the past month! I had never roasted a whole chicken before and your directions were great for a newbie like me! Thanks!
Terran says
Everywhere. Inside and out. I used an injector too
Lynn Liang says
What is the baking time for a larger bird (say 8-10 pounds)?
Terran says
1 hour 20 minutes = 80 minutes
4 pounds at 80 minutes = 20 minutes per pound
Cho says
I made it. I usually suck at cooking and this chicken turned out really well. I didnt have herbs mentioned there so I used thyme and it was great.
Altagracia Jacques says
Yay a tasty and juicy bird indeed. Thanks for the great recipe!!!
Katherine says
Thank you for the recipe. Tried this for our thanksgiving dinner (we don’t like turkey) and it was a hit!
Karina says
You’re very welcome Katherine!
Lauren J says
I just used this recipe for my Friendsgiving and it was a HIT! So simple yet so much flavor! I use dry herbs instead bc that’s all I had on hand but it still turned out juicy and so flavorful! I’m going to try this recipe on fish next.
Eveline says
Hi. Thanks for the recipe! I’m going to try it tomorrow.. let’s hope it’ll turn out ok ?????.. Can i ask would you suggest to marinade the chicken overnight so that it’ll be more flavorful? Thanks
Karina says
Yes you definitely can. Please let me know how you go!
Cathy Jones says
I’ve tried this recipe with a roasting chicken and it was absolutely wonderful! I was thinking of using this recipe for my Thanksgiving turkey, and I was hoping to get your thoughts on that. I would, of course, adjust the ingredients since the turkey is larger. Thanks!
Ms. F. Valentine says
This recipe is FANTASTIC!!! That chicken was the very best chicken I’ve cooked!! Plus it was soo easy to prepare!!!
I’m so excited about this recipe that I’d like to try it to prepare my Thanksgiving turkey that I usually cook in a oven bag!! So, Karina, what are your thoughts about this? I would do everything the same only My bird will be about a 12 to 15lb turkey! I would love your opinion of this please. ?
Madelyn Giles says
It’s amazing with chicken!!! Wondering if I Can use this recipe for turkey as well?
Joy says
Sooo good! My family was shocked that I made this. It was the BEST chicken I have ever had and I made it!
Allie says
Holy shit this was so good. Added some parsley, thyme and onion into the cavity and roasted the bird on top of carrots and green beans. They turned out charred and PHENOMENAL. The bird was sooooo juicy, I’m seriously so excited for all the leftovers.
Matt says
Great recipe. A little dried thyme on the oustide rub takes it to a whole new level.
Jill says
This is the best recipe I have found yet!! My new go to for sure. The only thing I do differently is add smoked paprika and some cubed butter under the skin, and I load it up with thyme.
Babz says
It’s people like you who make it possible for people like me to be called the best cook in the world by my family. Thank you so much. This was the best roasted chicken I’ve ever cooked!
Marisol says
My husband and I did not eat chicken on a regular basis. That has all changed since I found this recipe. I now try to make it once a week. My husband loves it. The chicken looks and taste amazing. The only additional step I take is that I put my chicken in brine before I roast it. The taste is out of this world delicious.
Karina says
So glad you both enjoyed the recipe!
Freya says
Thank you so much for the recipe! This was my first whole roast chicken. It tastes so good! Rosemary was replaced with thyme cause i didn’t find one in the shop. Anyway it’s yummy! =)
Vanessa says
wonderful recipe! all my guests loved it!! the drippings from the pan were incredible and this one is a keeper!!
Barbara says
I made this tonight for the first time! Fabulous. The drippings made great gravy and my partner thought the chicken was excellent. Moist, crispy skin…beautiful presentation. Thank you!
Zee says
Oh my gosh. Thank you so much for this. I made it tonight, my first whole roast bird EVER, and was convinced I’d botch it up somehow. BUT IT TURNED OUT PERFECTLY!! So delicious, and the skin was so insanely good! Made the boyfriend put the leftovers away, but I’m still here thinking about it, sitting in our fridge. Might go gnaw on a drumstick as a midnight snack. 😉
LINDSAY says
Oh, man! Made this chicken tonight and everyone raved about it, my husband, my 6 year old, my 4 year old and my mother in law! It was so easy and so flavorful! Will be making this again soon!
Sheryn says
I just want to say that this recipe is a keeper. It’s my first time making a roast chicken. My husband loved how the chicken turned out. I was also surprised by the result – it was absolutely delicious!
Thank you so much for sharing the recipe!
Christiaan says
Hi Karina, made the chicken for dinner, looked exactly like your photo, and tasted fabulous…. which gave me confidence in your recipes!! This was my first !! Thanks!! Keep on with the good work!!
Debbie says
This was delicious! I subbed thyme for the parsley and it turned out great!
Fatima Azimi says
I sent this recipe to my husband so he could make us dinner. He was very impressed with how easily he could follow the recipe. He was even more impressed with his it turned out to be one of the best chicken roasts we have had. Better than any restaurant. Super tender and juicy.
Marie says
I just made it, it was fantastic! Mine was 5 pounds, and i cooked it uncoverd for 1 hour and 45mintues on 435F. I didnt need to broil it. I also served it with Middle Eastern garlic sauce and baked sweet potatoes/coconut fries. Thank you for an amazing trustworthy recipe, and looking forward to trying more?
Simone says
Wonderful. Made it.
However! I want to make this recipe for a large large party and use a massive chicken to serve 8 people. How would you adjust the temperature/cooking time if you were doing this? Thanks!
Jen Morgan says
Hello from the UK! I LOVE this recipe & it is now my go to for a roast chicken. So flavourful & moist. I put baby potatoes in the tin the 2nd time I did this & they were amazing – all the flavours had absorbed & they were crispy and I had done nothing to them. How easy peasy is that?! I also love your parmesan carrot recipe which I do with carrots & parsnips. Again, minimal fuss, maximum flavour. THANK YOU!
Rosemina says
Made this last night. Its the best ever roasted chicken that tasted good and came out of oven just like in your video. This is my go-to recipe for roasted chicken. My family loved it.
Thank you for posting your recipe and sharing.
Karina says
Thank you, Rosemina!
Julie Blackburn says
Amazing chicken! The temp really freaked me out. But I trusted the recipe based on all the reviews. YUMMY!!!
Dusten says
Great recipe, the family loved it. I used the leftovers to make a chicken veg soup and the flavours really came out. Will be making both again. Thanks
Gabriela says
I absolutely LOVED this recipe! As someone who’s new to cooking, prep time took closer to 20 minutes for me, but the instructions were very easy to follow and everyone thought it was the best roast chicken they’d ever had. The chicken was juicy and flavorful and the skin was crispy and delicious. Thanks for sharing!
Donna says
This is an excellent chicken recipe! Just made it yesterday. My husband and kids really liked it! I didn’t have the wine and substituted chicken broth. I found I added a bit extra to the pan so that the bottom didn’t end up burning. Very juicy chicken. Will definitely make it again,
Rachael says
I made this for our Valentine’s Day dinner tonight and it was a hit!
My husband and kids were getting tired of bland chicken. So, I started looking up recipes and came across this.
It was easy to make and tasted delicious! This will definitely be a staple meal for my family and I from here on out.
Jordana says
This recipe is amazingly good. I’ve made it twice once with wine and once without – both so moist and yummy but I will continue making it with wine in the future. I also baked chicken legs with the same recipe and they were equally as good! All around a wonderful recipe – thank you!
Kk says
I don’t really like to put comments in any review…But this one is si delicious recepi First time I made my chicken perfectly cook and not dry.I definitely well cook this recepi again…Yummy!
Karina says
That’s awesome!
Kennedy says
Thank you for the recipe!! This Chicken was amazing! I didn’t have any white wine on hand, so I substituted chicken stock. Also, I added a few potatoes in the pot to cook with the chicken and they were delicious too – tasted just like Greek lemon potatoes!! This recipe is now in the regular biweekly food lineup!
Matt says
This recipe was great! I substituted ghee for the butter to make it whole30 compliant. Highly recommended you try this one!!
Brittani says
I grew up on dry roasted chicken so as an adult I never cook it. I came across this recipe and loved it! Best chicken I’ve ever had, we didn’t have as many leftovers as I thought we would because it was just too good.
Thanks!
Amy Griffiths says
Definitely the best roast chicken I have ever made, wouldn’t change a thing and I will defiantly make it again!
Rose says
Making right now.. excited
Shelley says
I’m making this for dinner tonight. Yum!
Jennifer says
I made this for dinner tonight. And OMG it’s freaking amazing. I did baby carrots, onions and potatoes than placed the chicken on top. I’ll definitely be making this again,thanks for the great recipe!
Lori Brabham says
Hands down the best roasted chicken I’ve ever tasted. We like it so much that we’ve made it 3 times in the last month. We also made your turkey recipe for Thanksgiving along with the gravy. so good! Thanks for the great recipes!
Anna says
This was delicious! Thank you! I put whole carrots beside the chicken – the carrots absorbed the juices – we ate them all. The chicken cut in half looked so beautiful with the cavity grill of garlic and lemon.
Adrienne Mulligan says
OH MAN! I just made this for Thanksgiving, chicken instead of turkey for turkey day, and it literally MELTED in our mouths! I’ll never eat turkey again!!! I put minced garlic in the liquid that I bathed the turkey in first, then put Italian seasonings, poultry seasonings and parsley on the outside and under skin. When I took it out, the thermometer went up okay 165 to 170 but it was ok, not over cooked. In fact there were some red/pink spots toward the back/bottom. With all the trimmings, it was tge best thanksgiving dinner EVER!
Caroline says
This recipe looks so perfect very excited to make this for cooking my first Thanksgiving!
Do you think it would be as tasty if I put stuffing into the chicken as well? Thank you!
Karina says
Yes, that sounds great! That would taste great! Let me know how it turns out! Happy Thanksgiving! XO
Brianna says
Made this for dinner tonight and it was super yummy! Everyone loved it, it had great flavour. Did not use white wine or chicken broth and I don’t know if it would have made it any better than it already was. I made an amazing gravy with the pan drippings (skimmed off some of the butter), and I’m now boiling the carcass to make a chicken soup tomorrow. Thanks for the great recipe!
Karina says
I like to use a pinch of salt and pepper when it says to taste. Then I can always add more later in the recipe if needed. Hope you enjoy! XO
OhioWolverine says
I was afraid about this recipe. The amount of butter and olive oil in a 430 degree oven made me think smoke detector and a house that stunk 4 for days. I definitely smelled it but it wasn’t overbearing! Very good recipe and I will make it again! The drippings were wonderful drizzled over the chicken and into the stuffing I made!
Anna says
This looks very delicious!! I have one question what type of parsley did you use?
Karina says
I like to use STAUB cooking wear for cast iron but there are a few others I have in my kitchen too. I like the larger of the pots so about a 8 qt is usually what I use.
Marsha Walker says
Can you make gravy from the drippings? How would you do that?
Karina says
Yes, here is the recipe. https://cafedelites.com/?s=gravy
Brady Monteclaro says
This was by far the best roast chicken I’ve ever had. One question: would this recipe also work for turkey? I think it will work great for thanksgiving.
Krystal says
Thanks for the recipe!! I always epically fail roasting a chook but this worked great! A little stuck to the bone but was still juicey the following few days! My question is….how would I got roasting 2 chickens at the same time? Would it just take longer perhaps? Was thinking both in the same tray. Thanks again for the great recipe! ♡
SHERRY HERNANDEZ says
looks lovely can’t wait to try ! Can it be prepared the before and bake on the day of my party?
Karina says
Yes, that sounds great! Enjoy your party!
Jeff says
I made this tonight, using fresh thyme, rosemary, parsley, and savory from the garden. I took most the leaves off and chopped them into the garlic butter (cut it with high quality EVOO). Stuffed the stems inside, and roasted over a bed of veggies. It was on point. I used a salt-free seasoning, and once I processed the bird on the cutting board, finished with some pink salt from the grinder. Excellent recipe.
Karina says
That is great to hear! Thank you so much for sharing! XO
Valerie says
I prepared this recipe last week using white wine and it was super delicious! I dumped a can of sliced mushrooms to roast as well and although they turned crunchy from too much heat, they were infused with flavor and were still quite tasty. Buttery mashed potatoes and whole green beans topped this meal off to be the best of the week. Will definitely make this again!
Logan says
my grandmother always used to make a killer roast chicken, this is as close as I have ever tasted. So so so good! I used dry sherry in place of the wine and I think the wine/sherry is the hidden ingredient! While my chicken is resting I remove the garlic half and put it back in the oven, this makes it softer. Spread that garlic on some sour bread….. thanks for the recipe, staying with me for years!
Onkar Bhosale says
Thank you for a beautiful roast chicken recipe. Made this tonight for my family and the kitchen smells divine. It tastes even better.
Jesse Morrison says
That sounds so delicious! Cant wait to try it, but can you tell me how to get all the juices under the skin? Thx!!
Michelle says
WOW ABSOLUTELY DELICIOUS!!! 10 out of 10 from me
I will not roast a chicken any other way now, and no i definitely did not miss the gravy.
If u are reading the reviews and wonder if u should make this or not, Just do it, You will not be disappointed, Thanks so much for sharing this recipe
Amanda says
This was so good, followed the recipe to a T, with the exception that I trussed the chicken before baking. It was evenly cooked and perfectly moist, aromatic and infused with such simple fresh flavors!
Maria Palacio says
Delicious! Easy! Perfect!
Daniel K. says
Can I make this with cut up Chicken instead of a whole Chicken?
Jen says
Can I make this in an iron skillet? Recipe looks a Delish!
-JEN.
Ben Nelson says
This is now my goto chicken recipe. Truly amazing flavor. I did alter a tad by adding half an onion into the cavity but otherwise exactly as written yields a nearly perfect bird.
Kylie says
That recipe was AMAZING! So simple and delicious…my partner and I couldnt stop making mmm noises as we were muching away. We will defintely be making this again ?
Kim says
I’m a new cook who has never cooked a whole chicken. I am going to try your recipe but I have one question. You say to “Stuff the garlic head into the chicken cavity….”
Pardon my ignorance. Do I break the head of garlic apart and stuff the cloves in there, or do I just stuff an unpeeled head of garlic in there?
Thanks so much !
Karina says
Yes, you will want to stuff the head of garlic that is roughly peeled and cut in half horizontally. Hope that helps! You can’t go too wrong with this chicken! It will come out Devine! Thanks for following along with me!
Julia H. says
This is the best Roast chicken I’ve cooked or eaten. It was so flavorful and juicy. My family didn’t leave a morsel.
Collyn says
I’ve been on the hunt for the perfect roast chicken recipe for years. Yes, years! Well, this is the one. It is simply divine – crispy skin, juicy inside, and to-die-for lemon-garlic pan juices. Yum!
Gordon Scott says
I will try this two days from now. And yes, in our house, there are fights over crispy skin. Try frying a turkey! You will have lots of volunteers to help cut up the bird for serving, trust me!
Cathy Hackbarth says
I made this last week and my family loved it! They commented on the flavor and the crunchy skin. I made it without the wine and it was perfect!