Roast Chicken with Garlic Butter
Roast Chicken with Garlic Butter is slathered with fresh garlic, rosemary, sage, and thyme butter. This whole roasted chicken recipe is packed with flavor, juicy meat, and crispy skin!
- Prep Time: 10 minutes (not including time to bring ingredients to room temp)
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
- Category: lunch, dinner
- Method: roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 lb. whole chicken
- 4 tablespoons salted butter (1/2 stick)
- 4 large garlic cloves - minced
- A few sprigs each of fresh rosemary, sage & thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Bring the chicken and the butter up to room temperature by letting them sit out of the refrigerator for 30 minutes. Remove the giblets from inside the chicken cavity. Pat the skin dry with a paper towel. Discard the giblets.
- Preheat the oven to 425° F.
- Separate the fresh rosemary, sage, and thyme leaves from their stems and dice the fresh herbs.
- Mix the softened butter, minced garlic, fresh herbs, kosher salt, and black pepper in a small mixing bowl.
- Using the back of a spoon, rub the butter mixture all over the top and sides of the chicken.
- Place the chicken in a roasting pan and roast at 425° F for 30 minutes. Rotate the roasting pan one-half turn, reduce the oven temperature down to 375° F and roast for an additional 30 minutes.
- When the chicken has reached an internal temperature of at least 165°F, remove the chicken from the oven and let rest for 15 minutes before carving.
Notes
- Roast the chicken breast side up.
- Pat the chicken dry with paper towels before rubbing the butter on the skin. The butter will stick to the chicken much more easily if the chicken skin is dry.
- If you want to rub some herbed butter under the chicken skin, gently separate the skin from the meat using your hands. The skin will pop off of the meat as you are working your hands in there. You can do this on the chicken breast and the chicken leg.
- Let the meat rest after cooking. This helps to redistribute juices, making the meat more tender and moist.
- Use a meat thermometer to check the internal temperature of the chicken and ensure that the chicken has cooked all the way through. Add additional cooking time on as needed.
- If you're worried about the wing tips burning during cooking, you can tuck them under the chicken.
Nutrition
- Serving Size: 4 ounces
- Calories: 262
- Sugar: 0 g
- Sodium: 198.5 mg
- Fat: 15.3 g
- Carbohydrates: 0.8 g
- Fiber: 0.1 g
- Protein: 28.7 g
- Cholesterol: 105.9 mg