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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 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.
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 🙂
Hello. I love this recipe. I’ve made it many times and it is always a crowd pleasure.
I have a question. I need a need pound bird but having a hard time finding one that size. What is your advice on roasting two smaller birds together? Would I follow the same time and temp?
Thank you.
Hi. Shanna again.
Sorry. Major typos in my message.
I meant to say it is always a crowd pleaser.
And. I’m looking for a 6 pound bird but I’m having a difficult time finding anything over 4 pounds.
Yum! So easy and delicious!!
Fantastic chicken, juicy.. I did 400F for and hour & 20 minutes.. I did use an in-chicken thermometer and pulled it at 155 internal temp. Delicious..fall off the bone!! I didn’t need to broil it was perfectly crisp skin already.
Best roast chicken recipe. Ever!! Huge success in our home tonight! Saved and it will be my go-to from now on!
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 !
Hi Karina ….tried this recipe today and our whole family enjoyed yum 😋….tq dear for this simple yet delicious recipe 👍
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!
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.
Just made this for my wife and myself for our mini- Thanksgiving. It was fantastic. No question that I will make it again.
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 !!!