This Garlic Butter Roasted Chicken recipe is the answer to your weeknight dinner dreams! Imagine sinking your teeth into a perfectly roasted chicken, the skin golden and crispy, the meat so tender and juicy it practically melts in your mouth. By infusing the chicken with a flavourful garlic butter, we'll ensure every bite is bursting with aroma and moisture. Get ready for a truly unforgettable culinary experience.
I love cooking chicken, especially roasted! Whether it's a whole bird or just juicy thighs as in roasted chicken legs in the oven, there's something so satisfying about a golden, crispy-skinned roast chicken. I've made butter roasted chicken many times before, usually by simply rubbing butter on the skin. But this time, I'm trying something different…
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This time, I'm doing things a little differently. First, I'm infusing the butter with garlic, lemon zest, and fresh herbs. Then, I'll carefully loosen the skin of the chicken and spread this fragrant butter underneath. Ever since I discovered this technique, it's become my absolute favourite way to roast a whole chicken!
Ingredients
I'm cooking for four people today, so I chose a 1.8 kg (4 lb) free-range chicken. In my opinion, the flavour of free-range chicken simply can't be beat!
And don't worry if you have leftovers; this garlic butter roasted chicken is perfect for making delicious chicken salad. (Check out my recipe for the best homemade chicken salad recipe).
Now, let's talk about the star ingredients that will give this roast chicken its incredible flavour! Here's what you'll need:
- 250 g Unsalted Butter: We're using unsalted butter so we can control the saltiness of our dish. Make sure it's softened to room temperature for easy mixing.
- 4 cloves Garlic: Lots of freshly minced garlic is key for that classic savory flavour. Don't be shy with it!
- One Lemon Zest: A bit of lemon zest adds a bright, fresh note that cuts through the richness of the butter and chicken.
- 2 teaspoon Sea Salt: A good quality sea salt enhances the overall flavour of the dish. I prefer coarse sea salt for its texture and subtle crunch.
- 2 teaspoon Ground Black Pepper: Freshly ground black pepper adds a touch of spice and depth.
- Chives and Parsley: These fresh herbs bring a vibrant green colour and a delicate, fragrant flavour to the butter mixture.
How to Make The Garlic Butter Roasted Chicken?
Make the Garlic Butter Mix
I like to prepare the butter mixture first. Place the softened butter in a bowl - it needs to be at room temperature so it's easy to work with. Zest the lemon directly over the butter, then add the crushed garlic cloves. Gently combine everything together.
Next, stir in the finely chopped parsley and chives. Season generously with sea salt and freshly ground black pepper, about a teaspoon of each. Be sure to taste and adjust the seasonings according to your preference.
Now, use a wooden spoon to thoroughly combine the butter, lemon zest, garlic, herbs, salt, and pepper. Mix until everything is evenly distributed and you have a smooth, fragrant paste.
Preparing the Chicken
To help the chicken cook more evenly, I like to spatchcock it. This means removing the backbone so the chicken can be flattened. You can do this easily with a sharp knife or kitchen shears. Spatchcocking allows the chicken to cook faster and ensures that the breast and legs finish cooking at the same time.
Using the handle of a wooden spoon, carefully loosen the skin from the breast and thighs. You'll want to create enough space to slide your fingers underneath and spread the flavoured butter evenly.
Seasoning the Chicken
Even though we're adding flavoured butter under the skin, we'll still season the outside of the chicken with sea salt and freshly ground black pepper. This helps to create a flavourful and crispy skin. Massage the seasonings into the skin to ensure it's evenly coated.
Filling With Garlic Butter
Now, gently slide your fingers under the loosened skin and carefully spread the flavoured butter all over the breast and thighs. Make sure to distribute it evenly. If you have any leftover butter, or if you're working with a smaller chicken, you can also spread some inside the cavity.
Roasting the Chicken
Place the chicken in a roasting tin. Drizzle a tablespoon of olive oil into the tin and turn the chicken to coat it lightly. Halve the zested lemon and add it to the tin.
Cover the tin tightly with aluminum foil and roast in a preheated oven at 180°C fan (356°F) for 30 minutes.
After 30 minutes, remove the foil. Baste the chicken with the pan juices, then return it to the oven, uncovered, at a reduced temperature of 160°C fan (320°F). Roast for another 45 minutes, or until the juices run clear when you pierce the thickest part of the thigh with a knife or skewer.
Check the chicken to make sure it's golden brown and crispy. If it needs a little more colour, you can broil it for a few minutes. Mine came out perfectly golden, so I didn't need to!
I hope you enjoyed this delicious garlic butter roasted chicken recipe! The unique aroma and flavor are truly something special. I highly recommend you give it a try - you won't be disappointed!
Substitutions for Butter Ingredients
- Different herbs: Instead of chives and parsley, try rosemary, thyme, sage, tarragon, or a mix of your favourites.
- Spice it up: Add a pinch of red pepper flakes or a dash of your favourite hot sauce to the butter for a spicy kick.
- Other aromatics: Include finely minced shallots or a teaspoon of Dijon mustard for extra flavour complexity.
Serving the Garlic Butter Roasted Chicken
Once the chicken is cooked, let it rest for about 15-20 minutes before carving. This allows the juices to redistribute, ensuring the meat stays moist and tender. Tent it loosely with foil to keep it warm.
Carve the chicken into pieces - legs, thighs, wings, and slices of breast. You can present the whole chicken on a platter and carve it at the table for a more dramatic presentation, or carve it in the kitchen beforehand.
We will serve this tasty garlic butter roasted chicken with mashed potatoes or potato salad next to a delicious marinated roasted red pepper salad.
Storage
Leftover garlic butter roasted chicken can be stored in the refrigerator for up to 3 days. To store it properly:
- Remove any excess fat: If there is any visible fat on the chicken, carefully remove it. This will help to prevent the chicken from going rancid.
- Cool completely: Let the chicken cool completely before storing it. This will help to prevent bacteria growth.
- Transfer to an airtight container: Place the chicken in an airtight container or wrap it tightly in plastic wrap. This will help to keep the chicken fresh and prevent it from drying out.
- Store in the refrigerator: Refrigerate the chicken immediately. It should be stored at a temperature of 40°F (4°C) or below.
For reheating leftover roasted chicken, preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and reheat for 10-15 minutes, or until it is heated through.
Top Tip
Let the chicken rest for 10-15 minutes after cooking before carving. This allows the juices to redistribute, ensuring the meat stays moist and tender.
F.A.Q.
Covering the chicken with foil for the first part of roasting helps to trap moisture and create a more humid environment inside the roasting tin. This prevents the chicken from drying out, especially the breast meat.
Uncovering the chicken for the latter part of roasting allows the skin to become golden brown and crispy. The dry heat helps to render the fat and crisp up the skin.
It's generally not recommended to cook a whole chicken straight from the fridge. A cold chicken will take longer to cook, which can lead to the outside being overcooked while the inside remains undercooked. This poses a food safety risk.
Take the chicken out of the fridge about 30 minutes before cooking. This allows it to come to room temperature slightly, promoting more even cooking.
It depends on your priorities! If crispy skin is your top priority, roast breast-side up. If you prefer a juicier breast, roast breast-side down.
Many cooks find success with a combination approach. Roast the chicken breast-side down for the first half of the cooking time to ensure a moist breast. Flip the chicken breast-side up for the second half of the cooking time to crisp up the skin.
Related
If you're a chicken enthusiast like me, here are a few more recipes from our blog that you might enjoy:
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Pairing
These are my favorite dishes to serve with garlic butter roasted chicken:
Juicy Garlic Butter Spatchcock Chicken (Crispy Skin)
Equipment
- 1 mixing bowl medium size
- 1 glass oven tray or roasting tin
- 1 Heavy-Duty Kitchen Shears for removing the backbone
- 1 wooden spoon handle used to loosen chicken skin
- 1 Bulb Baster or Large Spoon for baste phase
Ingredients
For the Garlic Lemon Herb Butter
- 250 g butter unsalted
- 4 cloves garlic crushed
- 1 piece lemon zested, then halved for the pan
- ½ bunch parsley finely chopped
- ½ bunch chives finely chopped
- 1 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
For the Chicken & Roasting
- 1.8 kg whole chicken free-range
- 1 tablespoon olive oil extra virgin
- 1 teaspoon seasalt kosher
- 1 teaspoon ground pepper freshly ground
Instructions
- Prepare the Herb Butter: In a bowl, combine the softened butter, fresh lemon zest, crushed garlic, chopped parsley, chopped chives, 1 teaspoon sea salt, and 1 teaspoon black pepper. Mix thoroughly with a wooden spoon until smooth.
- Spatchcock the Chicken: Place the chicken breast-side down. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken breast-side up and press firmly on the center of the breastbone until it cracks and lies flat.
- Loosen Skin & Season: Insert the smooth handle of a wooden spoon under the skin at the neck opening, carefully loosening the skin over the breasts and thighs. Season the outer skin with the remaining 1 teaspoon sea salt and 1 teaspoon pepper.
- Butter Under the Skin: Spread the garlic herb butter paste evenly underneath the loosened skin, pressing from the outside to push butter across the breasts and thighs.
- Cover & Initial Roast: Grease your roasting tin with 1 tablespoon olive oil and lay the flat chicken inside with the lemon halves. Cover tightly with aluminum foil and roast at 180°C fan (356°F) for 30 minutes.
- Baste & Crisp: Remove the foil, baste the chicken generously with the pan juices, then return to the oven uncovered at 160°C fan (320°F) for 45 minutes until golden-brown and internal temperature reaches 74°C (165°F).
- Rest & Serve: Remove from the oven, tent loosely with foil, and let rest for 10 to 15 minutes before carving.
Video
Notes
- Broiler Tip: If you prefer an even darker, shatteringly crispy skin after roasting, place the chicken under the oven broiler/grill for 3 to 5 minutes at the very end. Watch closely so the garlic doesn't scorch!
- Prep Ahead: You can spatchcock and butter the chicken up to 24 hours in advance. Keep it uncovered in the fridge overnight-the cool dry air dehydrates the skin for superior oven crispiness.
- Save the Backbone: Don't throw away the removed backbone! Store it in a freezer bag to use later when making homemade chicken stock or broth.
- Pan Drippings: The juices left in the roasting tin are packed with garlic, butter, and lemon. Spoon them directly over carved chicken slices or mashed potatoes when serving.
Nutrition
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