Print

Foolproof Roasted Chicken with Garlic Herb Butter

A whole, perfectly glazed and seasoned roasted chicken resting on a white plate with pan juices.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe translates professional kitchen knowledge into a simple method for roasting a whole chicken. You get unbelievably crispy skin and juicy, tender meat every time you cook it.

Ingredients

Scale
  • 1 whole chicken (about 4–5 pounds), giblets removed
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 1 small onion, quartered

Instructions

  1. Take the chicken out of the refrigerator 1 hour before roasting. Pat the entire chicken, inside and out, completely dry using paper towels. This step is key for crispy skin.
  2. Preheat your oven to 425 degrees Fahrenheit.
  3. In a small bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper until combined. This is your herb butter.
  4. Gently loosen the skin over the chicken breasts and thighs. Push about two-thirds of the herb butter mixture under the skin, spreading it evenly over the meat. Rub the remaining butter mixture all over the outside of the chicken skin.
  5. Place the lemon halves and onion quarters inside the chicken cavity.
  6. Place the chicken breast-side up in a roasting pan or a large cast-iron skillet.
  7. Roast at 425 degrees Fahrenheit for 15 minutes to start crisping the skin.
  8. Reduce the oven temperature to 375 degrees Fahrenheit. Continue roasting for approximately 60 to 75 minutes more, or until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165 degrees Fahrenheit.
  9. Remove the chicken from the oven. Tent it loosely with foil and let it rest on a cutting board for 15 minutes before carving. This resting period keeps the meat juicy.

Notes

  • For the crispiest skin, after patting the chicken dry, place it uncovered on a rack in the refrigerator for 4 to 24 hours before cooking. The cold air dries the skin further.
  • If you want pan juices for gravy, place chopped carrots and celery under the chicken in the roasting pan.
  • If the chicken skin browns too quickly during the lower temperature roasting time, loosely tent the breast area with foil.

Nutrition

Find it online: https://kitchenslang.com/best-roasted-chicken-recipe-crispy-juicy/