Garlic Herb Butter Roast Chicken

Butter Roast Chicken

Butter Roast Chicken with garlic, herbs, and butter has incredible flavors, crispy skin, and is very juicy.
Nothing beats a roast chicken that is simple to prepare and even simpler to create! In particular, when roasted with garlic butter, rosemary, parsley, lemon, and a touch of white wine for an unrivaled flavor. Any rotisserie chicken will pale in comparison to this garlic herb butter roast chicken.


Ingredient Butter Roast Chicken

  • 4 pound (2kg) whole chicken, at room temperature giblets and neck removed from the 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
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons fresh chopped parsley
  • 4 garlic cloves, minced
  • 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
  • 3 fresh whole rosemary sprigs


  • The oven should be preheated to 430°F or 220°C (fan forced 400°F or 200°C). Use foil to line a baking sheet or gently butter a roasting pan.
  • Remove any extra fat and feathers, then throw away the neck that was inside the cavity. Utilize paper towels to dry.
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  • Over the chicken, within its cavity, and under its skin, pour the olive oil, melted butter, wine (if using), and half a lemon juice. Sprinkle plenty of salt and pepper inside and outside the cavity of the bird. Sprinkle the parsley over top.
  • The chicken should be covered in minced garlic, which you should also rub under the skin. Combine all the ingredients.
  • Place the rosemary sprigs, the squeezed lemon half, and the garlic head within the cavity of the chicken. Legs should be secured with kitchen string.
  • Place the bird breast-side up in the roasting pan or baking sheet. Roast for an hour and a half to an hour and 20 minutes, basting halfway through cooking, or until juices run clear when a skewer is inserted into the chicken thigh.
  • Rebaste, then broil for a further two to three minutes, or until golden.
  • The food should be taken out of the oven, covered with foil, and given 10 minutes to stand before serving. Serve with the remaining lemon half cut into wedges or slices and pan juices poured over the top.
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For a larger chicken, roast it for an hour at 430°F (220°C) or 400°F (200°C) fan forced. After that, lower the oven’s temperature to 325°F (160°C). Cover and baste the chicken. During the last 45 to 60 minutes of roasting, baste the chicken twice more to ensure complete doneness. When pierced, the juices should run clear and the internal temperature should be 165°F (75°C).

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