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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.
My first time making this was my first time roasting a chicken. I’d always wanted to do it but . . . It’s cheaper to buy a roasted chicken from the store than a raw one. But eventually I got a deal on a chicken and made this recipe. Absolutely amazing. Never thought anything could taste so good. Since I made it the first time I haven’t been able to buy a roasted chicken (knowing I can make better at home) but it was a long time before I got a deal on chicken again. This time a club pack. Currently have three chickens in the oven and I can’t wait to dive in and use the rest in sandwiches and other recipes.
I made this recipe for the first time. I added some garlic salt, some brown sugar, onion salt and paprika
( my favourite meat spices) and used the last of my wifes cheap bottle of red wine.
Baste it every half hour and you will have the best chicken you have ever cooked. Just mix everything in a bowl and massage it into your chicken and marinate it in the pan you are using and dont throw out the extra sauce. After basting, when its done after an hour and a half, the sauce has cooked and you will have the best chicken dip you will ever taste
Used this recipe and my wife loved it. The seasonings really add to it.
I’ve cooked a lot of great roast chickens, but this one takes the gold! The chicken was tender, juicy, and delicious! I followed the recipe itself to a tee, with the addition of Yukon gold potatoes under the chicken and chicken broth in the bottom of the pan. At the end of the cook, I broiled the chicken and potatoes separately on a sheet pan. Made smashed potatoes and with the pan juices I made a gravy.
Excellent recipe as it stands!
Thank you for sharing.
Made roast chicken for the first time and used this recipe. It was so amazing!! The breasts were so juicy and didn’t dry out at all like they normally do! Delicious recipe!!
Savory chicken!!! Try it with grain fed it’s even better! I didn’t put rosemary or lemon. I put lemon concentrate and also put olive margarine instead of butter. Rosé wine instead of white and black ground pepper. Best roast chicken I ever did! better than a lemon butter one my significant other had shown me, LOL! I made 8 plates for my lunch with dainty rice. The crispiness is out of this world!
Thank you plenty!
The recipe was amazing! I changed it up a bit by substituting more olive oil to use less butter, used fresh thyme instead of rosemary, and cooked 1 hour at 400 then 40 min at 350. It was not only beautiful but really tasty. Can’t wait to make it again!
This recipe was amazing! I had a 5 lb young chicken that I roasted at 430 F for 1 hour and 20 minutes, and then reduced the temperature to 325 for 45 minutes. Even though I didn’t have kitchen twine to truss the chicken, it turned out absolutely deliciously moist and tender. I didn’t have white wine either so a healthy splash of apple cider vinegar was great for adding that tangy brightness to the chicken. This was my first time roasting a whole chicken on my own and it turned out amazing! Thanks so much for this awesome recipe <3
Rudi Ross
January 31st, 2021
I am a single male and a widower for over 6 years and found it hard to learn the cooking skills my wife had so buying a cooked chicken was part of my diet however over the years I am now daring to cook roasts and slow cooking recipes, so my son is coming over for tonight’s dinner and I looked for a whole chicken recipe, after reading all the praises I will attempt to replicate this recipe, just looking at the finished product my mouth is watering with anticipation.
5 stars before I begin
Cheers
Made this recipe today using fresh parsley, rosemary, and time for my herb garden. I also used some sauvignon blanc. Wow so juicy and delicious. I thought the juices given off during the cooking were to good to throw away so added 1/2 a cup while making some mac and cheese. OMG best mac and cheese ever! I couldn’t stop eating it. Will definitely be making this recipe again!