Print

Ultimate Easy Garlic Herb Butter Roast Chicken with Crispy Skin

A beautifully browned, whole roasted chicken with crispy skin resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a juicy, flavorful whole roasted chicken with crispy skin using simple garlic and herb butter. This recipe is easy enough for a weeknight but impressive enough for guests.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 1 small onion, quartered (optional)
  • Fresh herbs (rosemary, thyme sprigs) for cavity (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Remove the chicken from its packaging and remove any giblets from the cavity. Pat the entire chicken dry, inside and out, using paper towels. This step is key for crispy skin.
  2. In a small bowl, combine the softened butter, minced garlic, dried rosemary, dried thyme, dried oregano, salt, and pepper. Mix until you have a uniform herb butter.
  3. Gently loosen the skin over the chicken breasts and thighs. Rub about half of the herb butter mixture directly onto the meat under the skin. Rub the remaining butter all over the outside of the chicken skin.
  4. Place the lemon halves and onion quarters inside the chicken cavity. If using, place a few fresh herb sprigs inside as well.
  5. Place the chicken breast-side up in a roasting pan or a large cast-iron skillet.
  6. Roast at 425°F (220°C) for 15 minutes to start crisping the skin.
  7. Reduce the oven temperature to 375°F (190°C). Continue roasting for another 50 to 70 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Baste with pan drippings halfway through this period if desired.
  8. Remove the chicken from the oven. Tent loosely with foil and let it rest for 15 minutes before carving. This resting period keeps the meat juicy.

Notes

  • For extra crispy skin, place the chicken on a wire rack set inside the roasting pan.
  • If the skin begins to brown too quickly before the chicken is done, loosely tent the top with foil.
  • Use the pan drippings to make a simple gravy or sauce for serving.

Nutrition

Find it online: https://kingscook.com/easy-roasted-chicken-garlic-herb-recipe/