Roast Chicken with Garlic Butter
This easy recipe is the only one you will need for a baked or roasted chicken. The chicken is tender, juicy, and simply delicious.
Equipment
Ingredients
- 1 whole chicken
- 25 grams (⅛ cup) butter I used 60% fat butter
- 1 tablespoon olive oil
- juice of ½ lemon
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper optional
- 3 garlic cloves minced
- 1 garlic head you can take 5 cloves from the garlic head and use the rest for this ingredient
Instructions
- It is really important to dry the chicken first. Rinse it and then pat dry it whether with a kitchen towel or a paper towel. Preheat the oven to 400F (200C).
- First, melt the butter and combine it with olive oil and lemon juice. Massage the mixture into the chicken on the outside and under the skin from both sides. Then, combine all the dry spices and seasoning (other than garlic) and rub them into the chicken on the outside and under the skin. Finally, mince the garlic cloves and rub the chicken with the garlic.
- Place the squeezed half of a lemon into the cavity along with a sliced in half garlic head. Tie the legs with a thread. If you are using fresh herbs feel free to put some rosemary or thyme into the cavity as well.
- Place the chicken into the baking dish breast side down and put into the oven for 45 minutes. After 45 minutes turn the chicken upside down (breast side up) and put it back into the oven for another 45 minutes. When you take the chicken out the instant thermometer should read 175F (79C). Normally, your chicken should be baked through after 1.5 hours but if you are using a larger or a frozen chicken then it is important to use a thermometer to make sure the chicken is baked through.
Notes
- Take the chicken out of the refrigerator 1 hour before baking.
- Use an instant thermometer to make sure the chicken is baked through.
- If you are baking a frozen chicken add extra 10-15 minutes to the baking time and check for doneness with an instant thermometer.
- Use fresh herbs in place of dried ones if you have access to them.
- If you would like to get crispier skip on the bottom of the chicken then roast it on a rack and place a sheet pan underneath the chicken to collect the drippings.
- Use the chicken bones and all the other parts that are not eaten to make chicken broth (add that lemon and garlic from the cavity to the pot!)
- Use the drippings to make gravy or just pour them over rice or mashed potatoes.
Nutrition
Serving: 4portionsCalories: 441kcalCarbohydrates: 2.9gProtein: 42.9gFat: 28.2gSaturated Fat: 10.5gCholesterol: 157mgSodium: 1363mgPotassium: 405mgFiber: 0.6gSugar: 0.2gCalcium: 48mgIron: 2mg
Tried this recipe?Let us know how it was!