Skip to Content

Garlic Butter Roasted Chicken

Garlic Butter Roasted Chicken

Try this delicious garlic butter roasted chicken, with the meat so tender and juicy that it leaves your mouth watering. Due to the flavoured butter we fill under the skin, the chicken meat will acquire a unique aroma and will not dry out.

Table of Contents

I like to cook chicken and often make roasted chicken, either whole chicken or thighs, as in roasted chicken legs in the oven. I’ve made butter roasted chicken before, but I did it as it appears in most recipes: grease the chicken with butter on the outside, on the skin.

Now I will make the recipe a little different. I will first flavour the butter with garlic, lemon peel and some greens, and then I will grease the chicken under the skin with it. Ever since I tried this option, it’s like that’s the only way I like to cook a whole chicken.

Ingredients

I will cook for four people, so I bought a 1,800 kg (4 lb) chicken, but it is essential to be free range because the taste doesn’t compare to the intensively grown ones.

If you can’t eat all the roasted chicken, it’s no problem because from the remaining meat you can make a salad as we did in the best homemade chicken salad recipe.

I will also use a whole packet of unsalted butter, which I will season and flavour with four cloves of garlic and the peel of a lemon.

Garlic Butter Roasted Chicken-Ingredients

I will also add half a bunch of chives and parsley, which I will chop beforehand.

Garlic Butter Roasted Chicken-Parsley and Chives

How to Make The Garlic Butter Roasted Chicken?

Make the Butter Mix

I thought of preparing the butter first, which I put in a bowl, and it must be at room temperature so that I can work more efficiently with it. Grate the peel of a lemon on top, crush the garlic cloves, and put them in a bowl over the butter.

Garlic Butter Roasted Chicken-Grated Lemon Zest on the Butter

Add the finely chopped parsley and chives and season with a teaspoon of sea salt and one teaspoon of freshly ground black pepper.

Garlic Butter Roasted Chicken-Chopped Herbs and Butter in the Bowl

Mix everything well with a wooden spoon until all the ingredients are incorporated, and you get a soft butter paste.

Garlic Butter Roasted Chicken-Mixed Herbs and Butter

Preparing the Chicken

For it to cook better, I decided to unwrap the chicken, that is, to cut it and remove its spinal cord together with the neck part with a knife or kitchen scissors. Thus open, the chicken will cook evenly, with the bone underneath and the breast and legs on top.

Garlic Butter Roasted Chicken-Opened Chicken

By inserting the handle of a wooden spoon under the chicken skin, I will be able to peel the skin from the meat in the area of the breast and thighs and where I will fill it with the flavoured butter.

Garlic Butter Roasted Chicken-Skin Opening From the Chicken

Seasoning the Chicken

Because I will grease it with butter under the skin, I will season the chicken outside with a teaspoon of sea salt and freshly ground pepper and massage it well into the skin.

Garlic Butter Roasted Chicken-Seasoned Chicken

Filling With Butter

With a wooden spoon or with your hand, introduce the whole amount of flavoured butter under the skin, massaging from the outside to reach all sides. If you have a smaller chicken or leftover butter, turn the chicken over and grease it on the inside.

Garlic Butter Roasted Chicken-Filling With Butter Under Chicken Skin

Roasting the Chicken

Choose an oven tray to hold the chicken, grease this with a tablespoon of olive oil and place the chicken in it. Cut in half the lemon you peeled and put it in the pan.

Cover with aluminum foil and place in the preheated oven at 180 C Fan (356 F) for half an hour.

Garlic Butter Roasted Chicken-Butter Filled Chicken in the Roast Dish

After thirty minutes, remove the foil, baste the chicken with the melted butter from the pan and put it back in the oven at 160 C Fan (320 F) for 45 minutes.

Garlic Butter Roasted Chicken-Half Roasted Chicken in the Glass Baking Dish

Check the butter roasted chicken; if it is not copper and crispy, you can put it under the grill for five minutes, but I didn’t need it because it came out perfectly.

Garlic Butter Roasted Chicken-Roasted Chicken in the Glass Tray

This was my delicious garlic butter roasted chicken recipe; believe me, it has a unique smell and aroma, and you must try it too.

Serving the Roasted Chicken

We will serve this tasty butter roasted chicken with mashed potatoes or potato salad next to a delicious marinated roasted red pepper salad.

Garlic Butter Roasted Chicken-Roasted Chicken Leg Served on Plate With Potato Salad

I invite you to try and taste this garlic butter roasted chicken because I am sure it will become one of your favourites. If you like chicken, I recommend a few more recipes from our blog, such as:

Garlic Butter Roasted Chicken-Roasted Chicken Leg Served on Coloured Plate With Potato Salad

Follow Us

You can follow our new recipes on our pages on the social networks Facebook, Twitter, Instagram and Pinterest, and more recently, you can see us at work on the Youtube channel.

Garlic Butter Roasted Chicken-Roasted Chicken Leg Served on Plate With Potato Salad and Chilli Peppers
Garlic Butter Roasted Chicken-Roasted Chicken Leg Served on Plate With Potato Salad

Garlic Butter Roasted Chicken

Timea
Try this delicious garlic butter roasted chicken, with the meat so tender and juicy that it leaves your mouth watering.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Dinner, Main Course
Cuisine International
Servings 4 portions
Calories 552 kcal

Equipment

  • 1 bowl
  • 1 glass oven tray

Ingredients
 
 

  • 1.8 kg whole chicken free range
  • 1 tsp seasalt kosher
  • 1 tsp ground pepper freshly ground
  • 250 g butter unsalted
  • 4 cloves garlic crushed
  • ½ bunch chives chopped
  • ½ bunch parsley chopped
  • 1 tsp sea salt kosher
  • 1 tsp ground pepper freshly ground
  • 1 piece lemon
  • 1 tbsp olive oil extra virgin

Instructions
 

  • Put the butter in a bowl, grate the peel of a lemon on top, crush the garlic cloves, and put them in a bowl over the butter.
  • Add the finely chopped parsley and chives and season with sea salt and freshly ground black pepper.
  • Mix well with a wooden spoon until all the ingredients are incorporated, and get a soft butter paste.
  • Cut it and remove the chicken spinal cord together with the neck part with a knife or kitchen scissors.
  • Insert the handle of a wooden spoon under the chicken skin, and peel it from the meat in the area of the breast and thighs.
  • Season the chicken outside with sea salt and freshly ground pepper and massage it well into the skin.
  • Fill the whole amount of flavoured butter under the skin, massaging from the outside to reach all sides.
  • Grease the oven tray with olive oil and place the chicken in it. Cut in half the lemon you peeled and put it in the pan.
  • Cover with aluminum foil and place in the preheated oven at 180 C Fan (356 F) for half an hour.
  • Remove the foil, baste the chicken with the melted butter from the pan and put it back in the oven at 160 C Fan (320 F) for 45 minutes.
  • Serve this tasty butter roasted chicken with mashed potatoes or potato salad.

Video

Notes

Check the roasted chicken; if it is not copper and crispy, you can put it under the grill for five minutes.

Nutrition

Calories: 552kcalCarbohydrates: 8gProtein: 43gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 169mgSodium: 1385mgPotassium: 596mgFiber: 1gSugar: 4gVitamin A: 1039IUVitamin C: 28mgCalcium: 124mgIron: 3mg
Keyword butter roasted chicken, butter roasted chicken recipe, garlic butter roasted chicken, garlic butter roasted chicken recipe
Tried this recipe?Let us know how it was!
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.