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This Crispy Roast Chicken With Garlic Herb Butter is a true showstopper, perfect for any Sunday roast. Unbelievably flavorful, with golden, crispy skin and juicy, tender meat, it’s sure to steal the spotlight at your table. Roasted with garlic butter, fresh herbs like rosemary and parsley, a squeeze of lemon, and a splash of white wine, this crispy roast chicken delivers bold, comforting flavors that rival any store-bought rotisserie chicken. Craving more citrusy goodness? Don’t miss our Lemon Garlic Herb Chicken for a refreshingly zesty twist!
Why This Is The Best Crispy Roast Chicken?
Juicy on the inside, with irresistibly crispy skin on the outside, and liquid gold pan juices dripping from every bite—this Garlic Butter Crispy Roast Chicken is the epitome of flavor-packed perfection. I don’t just sprinkle on a touch of salt and call it a day. Oh no—this chicken is slathered in garlic butter and fresh herbs, both on the surface and underneath the skin, guaranteeing maximum flavor in every juicy mouthful.
Looking for all the wow factor without the effort of a lavish roast? This Garlic Butter Roast Chicken is your answer. Unlike time-intensive options like Pork Roast With Crackle or Roast Beef Tenderloin, this crispy roast chicken is ready in just over an hour, yet delivers restaurant-quality results. The best part? It’s so easy to make, you’ll want it on repeat!
Crispy Roast Chicken With Garlic Butter: Key Ingredients
The secret to the Garlic Butter Roast Chicken lies in the ingredients. Fresh herbs like rosemary and parsley bring vibrant flavor, garlic butter adds richness, and a hint of white wine elevates every juicy bite. Simple touches, unforgettable results!
- 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.
- Chicken: The foundation of this recipe, a whole chicken provides both versatility and flavor. Opting for fresh, high-quality chicken guarantees juicy, tender meat that perfectly absorbs the garlic butter and herbs. It’s the ultimate comfort food centerpiece.
*Note: please see Recipe Card at the bottom for a full list of ingredients and measurements.
How To Make Crispy Roast Chicken With Garlic Butter
Let’s get started! With just a few simple steps, you’ll create the most flavorful and juicy Garlic Butter Roast Chicken, complete with crispy, golden skin and mouthwatering pan juices. Let’s dive into the process and make this dish shine!
- 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, it comes out with shatter-crispy skin and juicy meat—the kind that begs for potatoes. Have it your way:Crispy Garlic Roasted Potatoes, Crispy Garlic Baked Potato Wedges, or Mashed Potatoes.
Not in a potato mood? Go bright and green with Honey Garlic Butter Roasted Carrots, Grilled Asparagus, Buttery Sautéed Green Beans, or keep it cozy with Portobello Pizzas or Creamy Pumpkin Soup. And while the chicken rests, set out my Buffalo Chicken Deviled Eggs—spicy, creamy little bites that disappear fast.
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.
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Garlic Butter Crispy Roast Chicken
Ingredients
- 4 pound 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
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Never use cooking wine. It’s nothing but sour salt water and is crammed with preservatives. Always cook with a wine you’d drink.
Very, very good recipe. Turned out very juicy with crispy skin. The garlic smelled amazing while it was roasting.
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.
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.
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.
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
I am making this chicken now, and it already smells great. Love this website.
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. 🙂
I agree completely. I’ve cooked roasted chicken for years, and this is hands down, the juiciest most flavorful, melt in your mouth chicken that I have ever tasted.
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!
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!