Garlic Butter Whole Roasted Chicken
A warm, comforting, and impressive centerpiece that delivers juicy meat with crisp skin and irresistible garlic butter aromatics. This one-pan roasted chicken is seasoned simply, basted with a garlic butter mixture, and roasted until perfectly golden. It’s easy enough for a weekday family dinner, yet special enough to serve to guests.
Ingredients
- 1 whole chicken (about 4.5 to 5.5 lb), trussed
- 4 tbsp unsalted butter, softened
- 6 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 onion, quartered
- 1 lemon, quartered
- Optional fresh herbs for stuffing (rosemary, thyme, parsley)
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels and set it on a rack in a large roasting pan. Dry skin will help it crisp up nicely.
- Mix the softened butter with minced garlic, lemon juice, thyme, paprika, salt, and pepper until smooth.
- Gently loosen the skin over the breast by sliding a clean finger between the skin and the meat, being careful not to tear. Slide half of the garlic butter under the skin and spread the rest over the exterior.
- Brush the outside of the chicken with olive oil and season the cavity with a pinch of salt and pepper. Stuff the cavity with the quartered onion and lemon, plus any fresh herbs you like for extra aroma.
- Roast the chicken in the preheated oven for about 60 to 75 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If the skin browns too quickly, tent loosely with foil.
- Let the chicken rest for 10 to 15 minutes before carving. This rest period helps the juices redistribute for moist slices.