Garlic Butter Roast Chicken

This garlic butter roast chicken is the most flavorful, tender, and juicy oven-baked whole chicken recipe.

A garlic butter roast chicken is simple and delicious comfort food at it’s best! We are finally having some cooler weather so I decided to try a recipe I found on Café Delites that sounded so delicious and comforting. My family all loved how delicious the house smelled while this chicken roasted and it tasted just as amazing. I served this chicken with creamy mashed potatoes, roasted carrots, and a steamed artichoke and we all really enjoyed the meal.

Garlic Butter Roast Chicken

Ingredients: 

• 4 lb whole chicken, at room temperature, giblets & neck removed
•  1/4 cup dry white wine
• 3 tbsp butter, melted
• 3 tbsp olive oil
• 1 lemon, halved (divided)
• 3 cloves of garlic, minced
• 2 tbsp fresh parsley plus 3 sprigs, divided
• Sea salt and freshly cracked black pepper, to taste
• 3 garlic cloves, smashed
• 3 sprigs of fresh rosemary

Preheat oven to 425 degrees. Coat a large cast iron skillet or roasting pan with cooking spray.

Discard neck from inside the cavity and pat dry with paper towels.

Combine the white wine, melted butter, olive oil, lemon juice, minced garlic, and 2 tbsp fresh parsley; mix until well combined.

Pour the mixture all over the chicken, under the skin of the breast meat, and inside the cavity. Season the whole chicken liberally on the outside and inside the cavity with sea salt and freshly cracked black pepper, to taste.

Tie legs together with kitchen string. Place breast-side up into the cast iron skillet or roasting pan.

Place into the oven to roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear, and a meat thermometer inserted into the thickest part of the chicken thigh reaches the temperature of 170 degrees.

Remove from the oven and allow to rest for 10 minutes before carving and serving. Serve the roasted chicken, drizzled with pan juices and remaining lemon half cut into wedges.

Garlic Butter Roast Chicken

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking / Original by Café Delites

Equipment

• Cast Iron Skillet or Roasting Pan
• Meat Thermometer

Ingredients

• 4 lb whole chicken at room temperature giblets and neck removed from cavity dry
• ¼ cup dry white wine
• 3 tbsp butter melted
• 3 tbsp olive oil
• 1 lemon halved
• 3 garlic cloves minced
• 2 tbsp fresh parsley plus 3 sprigs divided
• Sea salt and freshly cracked black pepper to taste
• 3 garlic cloves smashed
• 3 fresh whole rosemary sprigs

Instructions

• Preheat oven to 425 degrees. Coat a large cast iron skillet or roasting pan with cooking spray.
• Discard neck from inside the cavity and pat dry with paper towels.
• Combine the white wine, melted butter, olive oil, lemon juice, minced garlic, and 2 tbsp fresh parsley; mix until well combined.
• Pour the mixture evenly all over the chicken, under the skin of the breast meat, and inside the cavity.
• Season the whole chicken liberally on the outside and inside the cavity with sea salt and freshly cracked black pepper, to taste.
• Stuff the smashed garlic into the chicken cavity along with the rosemary sprigs, parsley sprigs, and the squeezed lemon halve.
• Tie legs together with kitchen string. Place breast-side up into the cast iron skillet or roasting pan.
• Place into the oven to roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear, and a meat thermometer inserted into the thickest part of the chicken thigh reaches the temperature of 170 degrees.
• Remove from the oven and allow to rest for 10 minutes before carving and serving.
• Serve the roasted chicken, drizzled with pan juices and remaining lemon half cut into wedges.

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