Garlic Lover's Roasted Butter Chicken

$- 1 whole chicken (3-4 pounds) - 1 cup unsalted butter, softened to room temperature - 10 cloves of garlic, finely minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - Zest and juice of 1 lemon - Salt and freshly ground black pepper, to taste - 1 teaspoon smoked paprika - Fresh parsley, chopped, for garnish - 1 onion, cut into quarters - 1 cup low-sodium chicken broth Using fresh ingredients is key to great flavor. Fresh garlic, herbs, and chicken bring out the best taste. They also improve the dish's aroma and texture. When you use fresh herbs like rosemary and thyme, the dish becomes vibrant. The lemon zest adds brightness, making each bite exciting. Fresh ingredients ensure your Roasted Garlic Butter Chicken is juicy and savory. If you can't find a specific ingredient, don't worry! You can swap some items easily. For example, if you don't have fresh rosemary, dried rosemary works too. Just use less since dried herbs are stronger. You can also use other herbs like sage or oregano for unique flavors. If you want a lighter option, you can use olive oil instead of butter. Chicken thighs can replace whole chicken if you prefer smaller pieces. These swaps can help you create a tasty dish with what you have on hand. {{ingredient_image_2}} First, set your oven to 425°F (220°C). Preheating is key. A hot oven helps the chicken cook evenly. It also gives the skin a nice, crispy finish. Next, grab a mixing bowl. Combine 1 cup of softened butter, 10 minced garlic cloves, and 1 tablespoon each of chopped rosemary and thyme. Add the zest and juice of 1 lemon, salt, pepper, and 1 teaspoon of smoked paprika. Mix well to create a rich garlic herb butter. This butter will add lots of flavor to the chicken. Now, take your whole chicken and pat it dry with paper towels. This step is important for crispy skin. Rub the garlic herb butter all over the chicken. Make sure to get under the skin for the best taste. Then, place quartered onion inside the chicken’s cavity. If there's leftover butter, spoon it in too. Place the chicken breast-side up in a roasting pan. Pour 1 cup of low-sodium chicken broth into the pan. This broth keeps the chicken moist and creates a tasty sauce. Put the pan in the oven. Roast the chicken for about 1 hour and 15 minutes. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). The skin should turn a beautiful golden brown. Every 20 minutes, open the oven and baste the chicken. Use the melted garlic butter from the pan. Basting adds flavor and keeps the chicken moist. This step makes a big difference! Once the chicken is done, carefully take it out of the oven. Let it rest for 10-15 minutes. This waiting time helps the juices spread throughout the meat, making it tender and juicy. After resting, carve the chicken and serve it with the pan juices. Enjoy your delicious roast! To get crispy skin, start with a dry chicken. Use paper towels to remove moisture. A dry bird will roast better. Next, rub the garlic herb butter under the skin. This adds flavor and helps with crispiness. Finally, roast at a high temperature. Set your oven to 425°F. This will give you a golden and crunchy skin. Basting is key for flavor and moisture. Open the oven every 20 minutes to baste. Use a spoon to drizzle the melted garlic butter over the chicken. This keeps the meat juicy and adds richness. Make sure to use the juices from the pan. They are packed with flavor and will enhance your dish. Don't waste any garlic herb butter! Use the extra to flavor vegetables or bread. Spread it on corn or toss it with potatoes. You can also mix it into pasta for a quick sauce. The garlic flavor will elevate any dish. It’s a great way to use what you have. Timing is very important for a perfect roast. Aim for about 1 hour and 15 minutes. Check the chicken with a meat thermometer. The internal temperature should reach 165°F. This ensures the chicken is safe to eat. Let it rest for 10-15 minutes after roasting. This helps the juices stay inside the meat, making it tender and juicy. Pro Tips Pat Dry for Crispiness: Make sure to thoroughly pat the chicken dry with paper towels before applying the garlic herb butter. This helps achieve that coveted crispy skin during roasting. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer inserted into the thickest part of the thigh. The internal temperature should reach 165°F (75°C). Experiment with Herbs: Feel free to substitute or add other herbs like oregano or basil to the garlic herb butter for unique flavor profiles that suit your taste. Save the Pan Juices: After roasting, don’t discard the pan juices! They can be used as a delicious sauce or gravy to drizzle over the carved chicken for added flavor. {{image_4}} You can enhance your roasted garlic butter chicken by adding vegetables. Root veggies like carrots, potatoes, or turnips work great. Chop them into even pieces. Toss them with some olive oil, salt, and pepper. Arrange them around the chicken in the roasting pan. They will soak up the chicken juices and become tender and tasty. You can also add broccoli or Brussels sprouts for a colorful touch. Feel free to play with herbs in this recipe. You can swap rosemary and thyme for herbs like oregano or sage. Fresh herbs give great flavor, but dried herbs work too. Use about one-third of the amount if using dried herbs. Mixing in a bit of basil or parsley can add freshness. Experiment with your favorites to find the best taste for you. Both the oven and air fryer can cook this dish well. The oven gives a nice, even roast. It can handle larger chickens too. An air fryer cooks faster and gives a crispy skin. Set the air fryer to 375°F (190°C). Cook for about 50 minutes or until the chicken is done. Both methods yield juicy chicken, so choose the one that fits your time and tools. After enjoying your roasted garlic butter chicken, you might have some leftovers. First, let the chicken cool down to room temperature. Then, place it in an airtight container. You can keep the chicken in the fridge for up to three days. Make sure to store any leftover garlic herb butter separately. This butter adds great flavor when reheating. If you want to keep it longer, you can freeze it. When you’re ready to eat your leftover chicken, it’s best to reheat it gently. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This helps keep the moisture in. Heat it for about 20-30 minutes or until it’s warm all the way through. You can also use a microwave for quick reheating. Just cover it with a damp paper towel to avoid drying it out. Heat in short bursts of 1-2 minutes. If you want to save your roasted chicken for later, freezing is a great option. First, let the chicken cool completely. Cut the chicken into pieces for easier storage. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as possible. You can freeze the chicken for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Roast a whole chicken for about 1 hour and 15 minutes. This time works well for a 3-4 pound bird. Always check the chicken's internal temperature. It should reach 165°F (75°C) for safe eating. Yes, you can use chicken pieces. Adjust the cooking time based on the size of the pieces. Smaller pieces will cook faster, about 30-45 minutes, depending on thickness. You can serve many sides with this dish. Some great options are: - Roasted vegetables - Mashed potatoes - Rice pilaf - A fresh green salad These sides complement the chicken's rich flavors. To check if the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. It should read 165°F (75°C). The juices should run clear, not pink. Yes, you can prepare the garlic herb butter ahead of time. Rub it on the chicken and store it in the fridge for up to 24 hours. Roast it just before serving for the best flavor and texture. This guide shows you how to roast a delicious garlic butter chicken. We covered key ingredients and their freshness, easy steps, tips for success, and fun variations. Don’t forget proper storage and reheating methods to enjoy leftovers. Cooking can be fun and simple. With practice, you’ll master roasting chicken and impress everyone. Enjoy every bite and the great flavors you create!$

Garlic Lover's Roasted Butter Chicken

A flavorful roasted chicken infused with garlic and herbs, perfect for garlic lovers.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine American

Servings 4

Ingredients

1 whole chicken (3-4 pounds)
1 cup unsalted butter, softened to room temperature
10 cloves garlic, finely minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 whole lemon, zest and juice
to taste salt and freshly ground black pepper
1 teaspoon smoked paprika
for garnish fresh parsley, chopped
1 whole onion, cut into quarters
1 cup low-sodium chicken broth

Instructions

Preheat Oven: Set your oven to 425°F (220°C) to ensure it's hot and ready for roasting.
Make Garlic Herb Butter: In a mixing bowl, blend together the softened butter, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, salt, pepper, and smoked paprika until well combined, creating a flavorful garlic herb butter.
Prepare the Chicken: Use paper towels to pat the chicken dry; this will help achieve a crispy skin. Generously rub the garlic herb butter all over the chicken, making sure to get under the skin for maximum flavor infusion.
Stuff the Chicken: Place the quartered onion inside the cavity of the chicken. If there’s leftover garlic herb butter, spoon that into the cavity as well for a deliciously fragrant roast.
Set Up for Roasting: Place the chicken breast-side up in a roasting pan. Pour the chicken broth into the bottom of the pan, which will keep the bird moist and provide base for a wonderful sauce.
Roast the Chicken: Transfer the pan to the preheated oven. Roast for approximately 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin turns a glorious golden brown.
Baste for Flavor: Every 20 minutes, open the oven and baste the chicken with the melted garlic butter collected at the bottom of the pan to enhance flavor and keep the chicken moist.
Rest Before Carving: Once the chicken is fully cooked, carefully remove it from the oven and allow it to rest for 10-15 minutes. This resting period ensures that the juices redistribute for tender, juicy meat.
Serve and Garnish: After resting, carve the chicken and arrange on a serving platter. Drizzle the pan juices over the sliced chicken for added flavor, and finish by garnishing with chopped fresh parsley.

Notes

For best results, allow the chicken to rest before carving to retain juices.

Keyword butter, chicken, garlic, herbs, roasted