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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.
Very helpful feedback/notes.My family and I like gravy also!
Made it twice, just SO delicious! I also roast hasselback potatoes together with it, it sinks in all the juices and just so yum!!
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.
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.
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!!!!
Wow really the best recipe of whole grilled chicken. My family loved it. Perfect crispy and juicy chicken.
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!!
Finally! Someone comments on the lemon. I have been VERY hesitant to do any roasted chicken recipe that calls for a lemon.
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)
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!
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.
Nicole, I agree 100%! I’ve always had a psychological block about cooking so am JUST STARTING to learn to cook at 53, so I’ve bought a lot of rotisserie chicken in my time. Never again! This roasted chicken was SO delicious AND easy, even for a beginner – I literally could not believe how incredibly delicious it was! Thank you so much, Karina!
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
Chicken is always so good and very well on the budget!
Wow! You did not exaggerate! I made thus tonight and it turned out juicy and delicious. Thanks for sharing!