Garlic Herb Butter Roasted Chicken [Video] Recipe

I perfected a Herb Butter Roasted Chicken that combines garlic, fresh butter, lemons, and an aromatic stuffing with one surprising trick.

I still get a little smug when the Herb Butter Roasted Chicken lands on the table. It’s messy, not always perfect, but those times when the skin crackles and the meat is outrageously juicy make me want to shout.

I rub softened unsalted butter under the skin and stuff minced garlic cloves into every crevice, and even when things go sideways you learn a trick or two. Folks always ask if it’s a Garlic Roasted Chicken or some magic thing I invented.

I shot a short video so you can see the tiny moves that actually change everything.

Ingredients

• Chicken: main protein, rich in B vitamins and selenium, makes dish meaty and comforting.
• Butter: rich in fat and flavor, helps brown skin and adds silky mouthfeel.
• Garlic: adds pungent savory depth, may help immunity and gives aromatic punch.
• Lemon: bright citrus notes, gives tang and cuts richness, plus vitamin C boost.
• Herbs: thyme rosemary parsley bring fresh aroma, subtle bitterness and herbal lift.
• Onion: when roasted it sweetens, adds fiber and deep savory base flavor.

Ingredient Quantities

• 1 whole chicken (4 to 5 lb)
• 1/2 cup (1 stick, 8 tbsp) unsalted butter, softened
• 6 to 8 garlic cloves, minced
• 1 tbsp lemon zest (about 1 lemon)
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 medium yellow onion
• 1 head garlic
• 4 to 6 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 1/2 cup fresh parsley, chopped
• 1/2 cup low sodium chicken broth or dry white wine (optional)

How to Make this

1. Preheat oven to 425°F. Pat the whole chicken dry with paper towels, remove giblets if any, and tuck the wing tips under the bird. Lightly sprinkle a pinch of salt inside the cavity.

2. Cut the top off the head of garlic to expose the cloves, quarter the yellow onion, and stuff the cavity with the onion pieces, the cut garlic head, 4 to 6 thyme sprigs and 3 rosemary sprigs.

3. In a bowl combine 1/2 cup softened unsalted butter, 6 to 8 minced garlic cloves, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1/2 cup chopped parsley, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; mix until smooth. Add a splash of the 2 tablespoons olive oil if the butter is too stiff.

4. Gently loosen the skin over the breasts and thighs with your fingers and smear about two thirds of the compound butter under the skin, spreading it as far as you can. Rub the remaining butter all over the outside of the chicken.

5. Drizzle the 2 tablespoons olive oil over the skin (or brush if you prefer) to help crisping, then tie the legs with kitchen twine or tuck them together, and sprinkle a little extra parsley on top if you like.

6. Place the chicken breast-side up on a rack in a roasting pan or cast iron skillet. Scatter the remaining onion wedges and any leftover thyme/rosemary around the bird. Pour 1/2 cup low sodium chicken broth or dry white wine into the bottom of the pan (optional) to keep the pan juices from burning and to make gravy later.

7. Roast at 425°F for 15 minutes to jump-start browning, then reduce the oven temp to 375°F and continue roasting until the thickest part of the thigh reaches 165°F, about 45 to 75 more minutes for a 4 to 5 lb chicken. Baste once or twice with pan juices; if the skin is getting too brown, loosely tent with foil.

8. When the thermometer hits 165°F, remove the chicken and let it rest, tented loosely with foil, for 10 to 15 minutes so the juices redistribute.

9. Carve the chicken, spoon pan juices into a small saucepan and simmer with any drippings and the reserved broth or wine for a quick pan sauce if you want. Serve with the roasted onion and garlic cloves, and sprinkle extra chopped parsley for color.

Equipment Needed

1. Roasting pan or cast iron skillet with a rack
2. Instant read meat thermometer
3. Mixing bowl and spoon
4. Small bowl and spatula for the compound butter
5. Chef’s knife and cutting board
6. Kitchen twine or poultry shears/scissors
7. Basting brush or large spoon for spooning juices
8. Oven mitts and tongs for handling the hot bird
9. Small saucepan for making the pan sauce (optional)

FAQ

Garlic Herb Butter Roasted Chicken [Video] Recipe Substitutions and Variations

• Unsalted butter (1/2 cup): swap with ghee or extra virgin olive oil, 1:1. Ghee keeps that buttery taste without the water, olive oil browns great but add a pinch more salt if you use oil.
• Fresh garlic (6 to 8 cloves): use 3/4 to 1 teaspoon garlic powder, or about 2 tablespoons jarred minced garlic. If you use powder mix it into the softened butter so it rehydrates and doesnt taste chalky.
• Fresh herbs (thyme, rosemary, parsley): use dried at about one third the fresh volume (eg for 1/2 cup fresh parsley use ~2 1/2 tablespoons dried), or swap in fresh oregano, basil, or tarragon for a different but still lovely flavor. Add dried herbs early so they bloom.
• Low sodium chicken broth or dry white wine (1/2 cup): replace with low sodium vegetable broth, or 1/2 cup water plus 1/2 teaspoon chicken bouillon, or 1/2 cup water with a tablespoon lemon juice to keep acidity if you dont have wine.

Pro Tips

– Dry it out in the fridge. After you pat the bird dry, leave it uncovered in the fridge for a few hours or overnight if you can. The skin tightens and crisps way better, you’ll thank me later.

– Warm the compound butter just enough so it’s spreadable but not soupy. Use the handle of a spoon or a small spatula to gently separate the skin from the meat before pushing butter under it, that way you wont tear the skin and the flavor gets right where it matters.

– Thermometer trick: insert an instant read into the thickest part of the thigh without touching bone. Pull the chicken when it reads about 160 to 163 because resting will carry it to 165, then rest it 10 to 15 minutes so the juices settle.

– Make a smarter pan sauce: skim off most of the fat from the drippings, deglaze the pan with wine or broth and scrape up the browned bits, then reduce till slightly thick. For a glossy richer sauce whisk in a small cold pat of butter off the heat, or chill the drippings and remove the solid fat for a cleaner gravy.