April 10, 2025

Roasted Chicken with Garlic Herb Butter

This oven-roasted chicken has crispy skin and is so juicy! The whole chicken is roasted in garlic and herbs-infused butter. Worthy of an elegant holiday dinner or any party!

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Yoana Leon

@ylfranco98

Food

Pitch Details

Roasted Chicken with Garlic Herb Butter – There’s nothing more satisfying than a whole roasted chicken – it feeds a crowd, looks impressive on the table, and tastes amazing. This oven-roasted chicken with garlic and herbs infused butter is crips, juicy, delicious, and so easy to make. Worthy of an elegant holiday dinner, this roasted chicken recipe relies on humble ingredients and just a single pan to bring out the most delicious flavors. Enjoy!

Ingredients list for the Garlic Herb Butter Roast Chicken

  • 4 pound whole chicken, at room temperature (2kg)
  • 1/4 cup unsalted butter, melted
  • 1 lemon, halved
  • Salt and freshly ground pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon instant chicken bouillon
  • 2 tablespoons fresh chopped parsley
  • 4 garlic cloves, minced
  • 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
  • 3 fresh whole rosemary sprigs

Directions to make the garlic herb butter roast chicken:

  1. Preheat your oven to 430°F (220°C). Prepare a roasting pan or cast-iron skillet.

  2. Pat the chicken dry with paper towels after removing any excess fat and leftover feathers.

  3. In a small bowl, combine garlic powder and instant bouillon.

  4. Pour melted butter over the chicken and rub it under the skin and inside the cavity. Season the whole chicken on the outside and inside the cavity with salt and pepper. Rub the mix of garlic powder and Instant Bouillon and sprinkle the parsley over. Rub all ingredients together over the chicken and under the skin.

  5. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the lemon half. Tie the legs together with kitchen string.

  6. Arrange chicken breast-side up into the roasting pan. Roast the chicken for 1 hour and 15-20 minutes, basting halfway through cooking time until the cooking juices run clear when you pierce a chicken thigh with a skewer. The internal temperature should read 165ºF (75ºC).

  7. Baste again with the dripping juice, then broil the chicken for a further 2-3 minutes until golden.

  8. Remove the roasted chicken from the oven, tent with foil, and allow to rest for 10 minutes before serving. Serve drizzled with pan juices, quartered pomegranates, and rosemary sprigs. Enjoy! ❤️

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