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The Ultimate Easy Roasted Chicken with Garlic and Herbs

A perfectly cooked roasted chicken, cut open to show moist white meat, resting in pan juices.
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This recipe delivers a whole roasted chicken that is juicy inside with perfectly crispy skin, using a simple garlic and herb butter blend. It is ideal for a weeknight dinner or a Sunday roast.

Ingredients

Scale
  • 1 whole roasting chicken (about 4–5 lbs)
  • 4 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 1 small onion, quartered

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Remove the giblets from the chicken cavity and pat the entire chicken dry, inside and out, with paper towels. Drying the skin helps achieve crispy skin.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper. Mix until you have a uniform herb butter.
  3. Gently separate the skin from the chicken breast meat using your fingers, being careful not to tear the skin. Rub about two-thirds of the herb butter mixture directly onto the meat under the skin. Rub the remaining butter mixture all over the outside of the chicken skin.
  4. Place the lemon halves and onion quarters inside the chicken cavity.
  5. Place the whole roasted chicken in a roasting pan or a large oven-safe skillet.
  6. Roast the chicken at 425 degrees Fahrenheit for 15 minutes to start crisping the skin.
  7. Reduce the oven temperature to 375 degrees Fahrenheit. Continue roasting for approximately 60 to 75 minutes more, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit. Baste the chicken with pan juices halfway through the lower temperature roasting time if desired.
  8. Remove the oven roasted chicken from the oven. Tent it loosely with foil and let it rest for 15 minutes before carving. This resting period keeps the chicken juicy.

Notes

  • For an even crispier skin, you can spatchcock chicken before seasoning.
  • If you want a rotisserie style chicken result, use a meat thermometer to monitor the internal temperature closely.
  • This recipe is a great base for a one pan roast chicken if you add root vegetables to the pan during the last 45 minutes of cooking.

Nutrition

Find it online: https://dishicious.com/easy-roasted-chicken-garlic-herb-butter-recipe/