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Garlic Butter Roast Chicken with Herbs

Garlic Butter Roast Chicken with Herbs

Discover the magic of Garlic Butter Roast Chicken with Herbs. This easy, flavorful recipe is perfect for weeknights or special occasions. Elevate your cooking today!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 whole chicken (about 4 lbs)
  • 6 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 lemon halved
  • to taste salt and pepper
  • 2 tablespoons olive oil

Equipment

  • Rimmed Baking Sheet or Roasting Pan
  • Meat Thermometer
  • Paper Towels
  • Small Mixing Bowl
  • Foil to line the baking sheet

Method
 

  1. Preheat your oven to 400°F (200°C) and pat the chicken dry with paper towels.
  2. In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, salt, and pepper.
  3. Gently slide the garlic butter mixture under the chicken skin, spreading it evenly across the breast.
  4. Stuff the cavity of the chicken with the halved lemon and leftover herb sprigs, then rub the outside with olive oil and season with salt and pepper.
  5. Place the chicken breast-side up on a roasting pan or baking sheet lined with foil and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.

Nutrition

Calories: 400kcalCarbohydrates: 2gProtein: 40gFat: 25gSaturated Fat: 10gCholesterol: 120mgSodium: 300mgPotassium: 450mgVitamin A: 15IUVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

Feel free to use dried herbs instead of fresh ones (just reduce the amount by half). For a dairy-free option, swap butter with ghee and add a splash of orange juice instead of lemon for a sweeter taste. Remember to let the chicken rest for 10 minutes after roasting, as this makes the meat juicier. Store leftovers in an airtight container for up to four days or freeze portions for up to three months, wrapped tightly.
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