Garlic herb butter roast chicken is the golden, crispy-skinned, impossibly juicy centerpiece that makes any dinner feel special. A flavorful butter packed with garlic, thyme, rosemary, and lemon zest gets rubbed under and over the skin, basting the meat as it roasts.
This easy garlic herb butter roast chicken recipe uses a few simple steps for reliable results. Drying the chicken well, seasoning it generously, and starting the oven hot give you crisp skin, while resting the bird afterward keeps the meat juicy and tender all the way through.
It is perfect for Sunday dinner, holiday gatherings, and meal prep for the week ahead. Roast it with carrots, potatoes, and onions on the same pan for a complete meal, and use the flavorful pan juices as a quick sauce or save the carcass for homemade chicken stock.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes
Servings: 6 servings
Category: Dinner / Main Course
Why You’ll Love This Garlic Herb Butter Roast Chicken
- Crispy golden skin and juicy, flavorful meat
- Garlic herb butter bastes the chicken as it roasts
- Simple technique with impressive results
- Cooks with vegetables on one pan
- Perfect for Sunday dinner or holidays
Ingredients You’ll Need for Garlic Herb Butter Roast Chicken
- 1 whole chicken (4 to 5 pounds), giblets removed
- 1 tablespoon kosher salt, for the chicken
- 1/2 teaspoon black pepper
- 6 tablespoons unsalted butter, softened
- 5 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- Zest of 1 lemon, plus the lemon cut in half
- 1 head garlic, halved crosswise
- 1 pound baby potatoes and 4 carrots, cut into chunks
- 1 yellow onion, cut into wedges
- 2 tablespoons olive oil
How to Make Garlic Herb Butter Roast Chicken
- Take the chicken out of the refrigerator 30 minutes before roasting and pat it very dry with paper towels, inside and out.
- Preheat the oven to 425°F.
- Mix the softened butter with the minced garlic, thyme, rosemary, parsley, lemon zest, and 1/2 teaspoon salt.
- Gently loosen the skin over the breasts and thighs and spread about half the herb butter under the skin.
- Rub the remaining butter over the outside of the chicken, then season all over with the remaining salt and pepper.
- Stuff the cavity with the lemon halves and the halved garlic head and tie the legs together with kitchen twine.
- Toss the potatoes, carrots, and onion with the olive oil and a pinch of salt in a roasting pan and set the chicken on top.
- Roast for 1 hour to 1 hour 15 minutes until the skin is deep golden and the thickest part of the thigh reaches 165°F.
- Rest the chicken for 15 minutes before carving, and spoon the pan juices over the top.
Tips for the Best Garlic Herb Butter Roast Chicken
- Pat the chicken completely dry. Dry skin crisps up beautifully, while wet skin steams and turns rubbery.
- Season ahead if you can. Salting the chicken and leaving it uncovered in the fridge overnight gives juicier meat and crisper skin.
- Put the butter under the skin. This seasons the meat directly and keeps the breasts moist.
- Use a meat thermometer. Pull the chicken when the thickest part of the thigh reads 165°F, since overcooking dries it out.
- Rest for 15 minutes before carving so the juices redistribute instead of running onto the board.
Variations to Try
- Add a splash of white wine to the pan
- Use sage and orange zest for a fall flavor
- Spatchcock the chicken to cut the cooking time to about 45 minutes
- Roast on a bed of sliced apples and onions
- Add smoked paprika and honey to the butter
How to Store It
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 325°F with a splash of broth to keep it moist.
Shred leftovers into soups, salads, and sandwiches, or freeze the meat for up to 3 months. Simmer the carcass for homemade stock.
Frequently Asked Questions
How do I get crispy skin on roast chicken?
Dry the chicken well, rub butter on the skin, season generously, and roast at a high temperature of 425°F.
What temperature should roast chicken reach?
The thickest part of the thigh should reach 165°F. The temperature rises a few degrees as it rests.
Do I need to truss the chicken?
It is optional but helpful. Tying the legs helps the chicken cook evenly and look neat.
Can I roast a chicken from frozen?
No. Thaw the chicken completely in the refrigerator, which takes about 24 hours for every 4 to 5 pounds.
Garlic Herb Butter Roast Chicken
Ingredients
Equipment
Method
- Dry the chicken well and preheat the oven to 425°F.
- Mix the butter with the garlic, herbs, and lemon zest.
- Tip: Spread half under the skin.
- Season the chicken, stuff the cavity with lemon and garlic, and tie the legs.
- Roast on top of the vegetables for 1 hour to 1 hour 15 minutes until 165°F in the thigh.
- Rest 15 minutes, carve, and spoon over the pan juices.
Notes
Use a thermometer rather than guessing the doneness.