Herb-Roasted Whole Chicken with Garlic Butter Recipe

Introduction

This herb-roasted whole chicken with garlic butter is a perfect crowd-pleaser that’s both flavorful and easy to prepare. Crispy skin, juicy meat, and aromatic herbs make it a satisfying main dish for any occasion.

Ingredients

• 1 whole chicken (1.8–2.2 kg / 4–5 lbs)
• 4 tablespoons softened butter
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 1 lemon, halved
• 1 tablespoon dried Italian herbs (or thyme + rosemary)
• 1 teaspoon paprika
• Salt and black pepper, to taste
• ½ onion (for the cavity, optional but recommended)
• 2 garlic cloves (for the cavity)
• 1 sprig rosemary or thyme (for the cavity)
• 4 carrots, cut into chunks (for roasting)
• 3 potatoes, cut into large pieces (for roasting)
• 1 onion, quartered (for roasting)

Instructions

1. Step 1: Pat the chicken dry with a paper towel to ensure crispier skin after roasting.
2. Step 2: In a small bowl, combine softened butter, olive oil, minced garlic, dried Italian herbs, paprika, salt, and black pepper to make the garlic herb butter.
3. Step 3: Rub the garlic butter all over the chicken, including under the skin, for maximum flavor. Place the onion, garlic, and rosemary inside the chicken cavity.
4. Step 4: Arrange the carrots, potatoes, and quartered onion around the chicken in a roasting pan. Drizzle with olive oil and sprinkle with a pinch of salt.
5. Step 5: Roast the chicken at 200°C (400°F) for about 1 hour and 10 minutes, or until the skin is golden and the internal temperature reaches 75°C (165°F).
6. Step 6: Remove the chicken from the oven and let it rest for 10 minutes before carving to keep the meat juicy.

Tips & Variations

• For extra flavor, squeeze the lemon halves over the chicken before roasting or tuck them inside the cavity with the aromatics.
• If you prefer fresh herbs, use a blend of thyme, rosemary, and parsley instead of dried Italian herbs.
• Try adding parsnips or sweet potatoes along with the other vegetables for a sweeter side.
• Use a meat thermometer to ensure the chicken is cooked perfectly without drying out.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 160°C (320°F) until heated through, or microwave in short bursts to avoid drying out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken to ensure even cooking and safe internal temperature. Thaw the chicken in the refrigerator for 24 hours before roasting.

How do I know when the chicken is done?

The chicken is done when the internal temperature reaches 75°C (165°F) measured at the thickest part of the thigh. The juices should run clear when pierced.

Herb-Roasted Whole Chicken with Garlic Butter Recipe

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★★★★★

4.7 from 145 reviews

• Author: Hugo
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x

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Description

This Herb-Roasted Whole Chicken with Garlic Butter recipe is a delicious, crowd-pleasing, and easy-to-make dish perfect for any occasion. The chicken is seasoned with a flavorful garlic butter mixture infused with Italian herbs and paprika, roasted to a golden perfection alongside hearty vegetables. The result is a juicy, aromatic roast chicken with crispy skin, ideal for family dinners or special gatherings.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 1 whole chicken (1.8–2.2 kg / 4–5 lbs)
• 4 tablespoons softened butter
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 1 lemon, halved
• 1 tablespoon dried Italian herbs (or thyme + rosemary)
• 1 teaspoon paprika
• Salt and black pepper, to taste

For the Cavity (optional but recommended):

• ½ onion
• 2 garlic cloves
• 1 sprig rosemary or thyme

For Roasting:

• 4 carrots, cut into chunks
• 3 potatoes, cut into large pieces
• 1 onion, quartered

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Instructions

1. Prep the chicken: Pat the chicken dry thoroughly with a paper towel to ensure the skin crisps up nicely during roasting.
2. Make the garlic herb butter: In a small bowl, combine softened butter, olive oil, minced garlic, dried Italian herbs, paprika, salt, and black pepper to create a flavorful garlic herb butter mixture.
3. Season generously: Rub the garlic butter mix all over the chicken, including under the skin to infuse deep flavor. Place the half onion, 2 garlic cloves, and sprig of rosemary or thyme inside the chicken cavity for added aroma.
4. Add the vegetables: Arrange chopped carrots, potatoes, and quartered onion around the chicken in a roasting pan. Drizzle the vegetables with olive oil and sprinkle with a pinch of salt to enhance their natural sweetness during roasting.
5. Roast: Place the roasting pan in a preheated oven at 200°C (400°F) and bake for approximately 1 hour 10 minutes, or until the chicken is golden and the internal temperature reaches 75°C (165°F), ensuring it is thoroughly cooked.
6. Let it rest: Remove the chicken from the oven and let it rest for 10 minutes before carving. Resting helps the juices redistribute, resulting in a moist and tender chicken.

Notes

• Ensure the chicken is fully thawed before starting this recipe for even cooking.
• Using room temperature butter helps it blend smoothly with olive oil and herbs.
• Resting the chicken after roasting is crucial to maintain juiciness.
• You can substitute the vegetables with others like parsnips or sweet potatoes as preferred.
• If you have a meat thermometer, checking the internal temperature is the best way to avoid under or overcooking.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: Herb Roasted Chicken, Garlic Butter Chicken, Roast Chicken Recipe, Easy Dinner, Oven Roasted Chicken, Comfort Food