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–+ servings

Garlic Butter Roasted Chicken

Juicy garlic butter roasted chicken with crispy skin and fresh herbs! Perfect for weeknight dinners or a show-stopping weekend family meal!
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 623 kcal

Equipment

  • Roasting pan or cast iron skillet
  • Paper towels
  • Meat thermometer (a must for internal temperature!)
  • Small bowl for mixing butter
  • Cutting Board
  • Knife
  • Destemming tool for herbs: optional but helpful!

Ingredients
  

  • 1 whole chicken 4–5 pounds
  • Avocado oil spray
  • 1.5 teaspoon salt
  • 1.5 teaspoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1.5 teaspoon smoked paprika
  • 1 stick butter room temperature
  • 0.25 oz rosemary destemmed and finely minced
  • 0.25 oz thyme destemmed and finely minced
  • 0.25 oz oregano destemmed and finely minced
  • 3 garlic cloves minced
  • Optional: ½ chopped onion + 1 chopped apple for cavity

Instructions
 

  • Pre-heat your oven to 400 F and set the rack to the lower mid position. In a small bowl, mix your room-temperature butter with minced garlic, rosemary, thyme, and oregano. You’ll be shocked at how flavorful this compound butter becomes!
  • Pat your whole chicken dry with paper towels, spray with avocado oil, and sprinkle on salt, pepper, garlic powder, onion powder, and smoked paprika.
  • Gently peel back the skin of the chicken breasts and stuff half the butter mixture under the skin on each side. This infuses the meat with buttery flavor as the chicken cooks.
  • Place remaining herbs, plus the apple and onion (if using), inside the chicken cavity. They help the chicken cook evenly and add amazing flavor.
  • Microwave the remaining herb butter for 15–20 seconds until melted, then pour it over the top of the skin. I also like to add an additional sprinkle of smoked paprika on top for color!
  • Place breast-side up in a roasting pan or cast iron skillet and roast for 1 hour to 1 hour 20 minutes, or until the thickest part of the thigh reaches 165°F on an instant-read thermometer. Let rest 10–15 minutes before slicing!

Notes


Hint: Cover your whole chicken with foil for the first 30 minutes and then uncover it and continue cooking to keep the chicken moist. For very crispy, golden skin, leave uncovered.
Hint: most herb packages come in 0.5 oz containers, so you will use half of each container and then you can place the extra herbs in the cavity of the chicken.
 

Scroll up to see substituions (dietary swaps), variations, storage tips, dietitian tip and what to serve this dish with! 
 
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Nutrition

Serving: 1servingCalories: 623kcalProtein: 41gFat: 52g
Keyword Garlic butter roasted chicken, garlic herb butter roasted chicken
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