Roasted Chicken with Garlic Butter

Name: Roasted Chicken with Garlic Butter
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 4 lb whole chicken (4 pounds), giblets and neck removed; 0.25 cup unsalted butter, melted; 3 tbsp extra-virgin olive oil; 0.25 cup dry white wine; 1 fresh lemon, cut in half; kosher salt and freshly ground black pepper; 2 tbsp fresh flat-leaf parsley, finely chopped; 4 garlic cloves, finely minced; 1 head garlic head, outer papery skin removed and cut crosswise in half; 3 fresh rosemary sprigs

Golden Garlic-Herb Roasted Chicken

There's something deeply satisfying about a perfectly roasted chicken — crispy skin crackling as you carve, fragrant steam rising from herb-stuffed cavities. The combination of garlic butter, fresh rosemary, and bright lemon creates layers of flavor that permeate every bite.

DinnerComfort FoodRoastingChicken

Prep15 min

Cook1 hr 35 min

Total1 hr 50 min

Servings4

Difficultymedium

Ingredients

4 lbwhole chicken (4 pounds), giblets and neck removed
¼ cupunsalted butter, melted
3 tbspextra-virgin olive oil
¼ cupdry white wine(optional)
1 fresh lemon, cut in half
kosher salt and freshly ground black pepper
2 tbspfresh flat-leaf parsley, finely chopped
4 garlic cloves, finely minced
1 headgarlic head, outer papery skin removed and cut crosswise in half
3 fresh rosemary sprigs

Instructions

Heat your oven to 430°F and line a rimmed baking sheet with aluminum foil. This high temperature will give you the crispy skin you're after.
Check the chicken cavity for any remaining giblets or excess fat and remove them. Pat the entire bird completely dry with paper towels — moisture is the enemy of crispy skin.
Drizzle the olive oil, melted butter, wine, and juice from one lemon half all over the chicken and into the cavity. Season generously inside and out with salt and pepper, then scatter the chopped parsley over the skin.
Work the minced garlic all over the chicken's surface, then gently loosen the skin over the breast and thighs to slip some garlic underneath. This creates pockets of intense garlic flavor.
Pack the halved garlic head, rosemary sprigs, and the squeezed lemon half into the cavity. Truss the legs together with kitchen string to help the bird cook evenly.
Place the chicken breast-side up in a roasting pan and roast for 1 hour 15-20 minutes, basting once at the halfway point with the pan juices. The internal temperature should reach 165°F at the thickest part of the thigh.
⏱ 1 hr 20 min
Give the chicken one final baste, then switch to broil and cook for 2-3 minutes until the skin turns deeply golden and crispy. Watch carefully to prevent burning.
⏱ 3 min
Tent the chicken loosely with foil and let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat for maximum tenderness.
⏱ 10 min