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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.
Making right now.. excited
I’m making this for dinner tonight. Yum!
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!
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!
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.
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!
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!
Yes, that sounds great! That would taste great! Let me know how it turns out! Happy Thanksgiving! XO
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!
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
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!
This looks very delicious!! I have one question what type of parsley did you use?
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.
Can you make gravy from the drippings? How would you do that?
Yes, here is the recipe. https://cafedelites.com/?s=gravy