Description
A simple yet flavorful roasted whole chicken slathered in garlic herb butter, resulting in shatteringly crisp skin and juicy meat that tastes better than takeout.
Ingredients
Scale
- 1 whole chicken (4–5 lbs / 1.8–2.3 kg)
- 1/2 cup unsalted butter (softened)
- 6–8 cloves garlic (minced)
- 1/2 cup fresh herbs (rosemary, thyme, and sage)
- 1 large lemon (halved)
- 1 large onion (quartered)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper (freshly cracked)
- 1 teaspoon paprika
Instructions
- Remove chicken from fridge and let sit for 30 minutes. Preheat oven to 425°F (220°C).
- Pat the chicken completely dry inside and out with paper towels.
- In a small bowl, mix softened butter, minced garlic, chopped herbs, salt, pepper, and paprika until uniform.
- Gently slide fingers under the skin of the breast and thighs to create pockets. Spread half of the butter mixture onto the meat under the skin.
- Stuff the cavity with lemon halves and onion quarters. Rub the remaining butter mixture all over the outside of the chicken. Season generously with salt and pepper.
- Place chicken breast-side up in a roasting pan. Roast for 50-60 minutes without opening the oven for the first 40 minutes.
- Check internal temperature in the thickest part of the thigh (avoiding bone). It should read 165°F (74°C). If browning too fast, tent with foil.
- Remove from oven and let rest for at least 15 minutes before carving.
- Carve and serve with pan juices spooned over the top.
Notes
Ensure the chicken skin is completely dry before roasting for maximum crispiness. Do not roast a frozen chicken; thaw completely in the fridge first. Use a meat thermometer to ensure the chicken reaches 165°F. Save pan drippings to make a quick pan sauce by whisking in cold butter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the chicken
- Calories: 450
- Sodium: 300
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 2
- Protein: 35
Keywords: roasted chicken, garlic herb butter, crispy chicken skin, whole chicken recipe, easy dinner, better than takeout, weeknight dinner