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!
Baked Chicken with Herb-Garlic Butter – Nothing is more pleasant than a full roasted chicken; it tastes fantastic, serves a large group, and presents a striking picture on the table. This juicy, crispy, and really simple to prepare oven-roasted chicken is paired with butter scented with garlic and herbs. This recipe for roasted chicken, deserving of a sophisticated Christmas feast, uses simple ingredients and just one pan to bring out the most amazing aromas. Have fun!
INGREDIENTS LIST FOR THE GARLIC HERB BUTTER ROAST CHICKEN
- A 4-pound, room-temperature whole chicken (2 kg)
- 1/4 cup melted unsalted butter
- One lemon, cut in half
- To taste, add salt and freshly ground pepper.
- one tsp powdered garlic
- One tsp instant chicken broth
- Two tsp finely chopped fresh parsley
- 4 minced garlic cloves
- One head of garlic, coarsely peeled and sliced in half lengthwise through the center
- Three new, complete rosemary sprigs
DIRECTIONS
To prepare the roast chicken with garlic herb butter:
- Set the oven’s temperature to 430°F (220°C). Get a cast-iron skillet or roasting pan ready.
- After trimming away any excess fat and remaining feathers, pat the chicken dry with paper towels.
- Put the instant bouillon and garlic powder in a small bowl.
- Drizzle the chicken with melted butter and massage it into the cavities and beneath the skin. Sprinkle salt and pepper on the skin and inside of the entire chicken. Sprinkle the parsley on top after rubbing in the Instant Bouillon and garlic powder mixture. Mix all the ingredients and rub them beneath the skin of the chicken.
- Insert the garlic head, lemon half, and rosemary sprigs into the chicken cavity. Use kitchen string to secure the legs together.
- Place the bird in the roasting pan, breast side up. When a chicken thigh is pierced with a skewer, the cooking liquids should come out clean after the bird has been roasting for one hour and fifteen to twenty minutes, basting occasionally. The internal temperature need to be 75ºC, or 165ºF.
- Give the chicken another baste with the dripping juice and broil it for a couple more minutes, or until it turns brown.
- Before serving, take the roasted chicken out of the oven, cover it with foil, and let it rest for ten minutes. Garnish with pan juices, chopped pomegranates, and sprigs of rosemary and serve. Have fun! ❤️
TIPS FOR THE ROASTED CHICKEN WITH GARLIC HERB BUTTER RECIPE
Not only does this roasted chicken recipe give you a roast chicken with deep flavor… it also delivers crispy skin, juicy meat, and a nice main course to go with your holiday menu.
HOW LONG TO ROAST THE CHICKEN?
Count over one hour, depending on the size of your chicken. This 4 pound (2kg) chicken we used for the photos took one hour and 20 minutes cooking time, then a resting time of 12 minutes to keep all of those roasting juices in before slicing and serving.
HOW TO ROAST A LARGER CHICKEN?
For roasting a large chicken, roast at 430°F (220°C) for one hour. Then, reduce the oven temperature down to 325ºF (160°C). Baste and cover the chicken. Roast, basting 2 more times while roasting until chicken is fully cooked through, about 45 mins to an hour.
WHAT TO SERVE WITH THE GARLIC BUTTER ROASTED CHICKEN?
For a casual dinner, mashed potatoes are a safe bet. But if you are in for an elegant holiday dinner, we suggest a combination of any of the following:
- Roasted green beansRoasted carrotsRoasted sweet potatoesRoasted asparagus
MORE ROASTED CHICKEN RECIPE YOU MIGHT LIKE
- Tuscan Baked Chicken
- Mayonnaise Roasted Whole Chicken
- Roasted Lemon Garlic Butter SpatchCock Chicken
