Garlic Butter Roast Chicken

Garlic Butter Roast Chicken recipe

• Prep Time: 15 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: 1 hour 30 minutes

• Servings: 4

🧈 Ingredients

• 1 whole chicken (about 4 lbs / 1.8 kg)

• 4 tablespoons unsalted butter, softened

• 6 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika (optional, for color)

• 1 teaspoon dried thyme or rosemary (or a mix)

• 1 lemon, halved

• 1 head of garlic, halved crosswise

• Fresh herbs (thyme, rosemary, parsley) for stuffing and garnish

• 1 cup chicken broth or water (for roasting pan)

Directions

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C).

2. Prepare the Chicken:
   Pat the chicken dry inside and out with paper towels. This helps the skin get crispy.

3. Make the Garlic Butter:
   In a small bowl, mix together softened butter, minced garlic, olive oil, salt, pepper, paprika, and herbs.

4. Season the Chicken:
   Carefully loosen the skin over the chicken breasts with your fingers or a spoon. Rub half of the garlic butter under the skin, and spread the rest over the outside of the chicken.

5. Stuff the Chicken:
   Place the lemon halves, garlic head halves, and a few sprigs of fresh herbs inside the cavity.

6. Truss (Optional):
   Tie the legs together with kitchen twine to ensure even cooking.

7. Roast the Chicken:
   Place the chicken breast-side up on a roasting rack in a baking dish or pan. Pour chicken broth (or water) into the pan bottom to keep things moist.

8. Cook:
   Roast for 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
   (Baste once or twice with pan juices halfway through cooking for extra flavor.)

9. Rest:
   Remove from the oven and let the chicken rest for 10–15 minutes before carving. This keeps it juicy!

10. Serve:
    Slice and serve with pan juices drizzled on top and a sprinkle of fresh herbs.