Roast Chicken with Garlic Herb Butter Recipe Guide

Roast Chicken always brings me back to slow Sundays when the house smells like garlic, lemon, and butter before noon. The skin crackles in the oven, and meanwhile the herbs melt into the meat. This Roast Chicken turns out juicy inside, golden outside, and rich with flavor every single time.

Why This Roast Chicken Works

This Roast Chicken works because it uses smart timing and simple ingredients. First, you start hot to crisp the skin. Then, you lower the heat so the meat cooks gently. As a result, you get tender slices and beautifully browned skin without drying anything out.

Signature flavors of garlic, herbs, lemon, and butter

Garlic, rosemary, sage, parsley, lemon, and butter build deep flavor in this Roast Chicken. When you mix the herbs into melted butter, they cling to every part of the bird.
Meanwhile, lemon brightens the richness. The garlic softens as it roasts, so it tastes mellow instead of sharp. Because you slide most of the butter under the skin, the breast meat stays juicy and fragrant.

How the method ensures juicy meat and crispy skin

First, you roast the chicken at 220°C or 450°F for 10 minutes. This quick blast tightens and browns the skin fast.
Then, you reduce the oven to 180°C or 350°F. The lower heat finishes cooking the Roast Chicken evenly. Finally, you let it rest, and as a result, the juices settle back into the meat instead of running out.

Ingredients You’ll Need

This Roast Chicken keeps the ingredient list simple. However, each item plays a key role.

Key ingredients for flavor and texture

You need a 1.75 to 2 kg whole chicken, patted completely dry. Then gather salt, black pepper, and 2 teaspoons olive oil.
For the herb butter, mix 100 g melted unsalted butter with 3 minced garlic cloves, 1 tablespoon finely chopped sage, 2 teaspoons finely chopped rosemary, 1 tablespoon parsley, ½ teaspoon salt, and ½ teaspoon black pepper. Squeeze in the juice of two lemon wedges.
You also need one lemon cut into wedges, three rosemary sprigs, one onion quartered, one whole garlic bulb halved crosswise, and 1 cup dry white wine or low sodium chicken broth.

Substitutions and simple swaps

If you do not have sage, then use thyme instead. If you prefer not to cook with wine, use broth. Meanwhile, you can swap parsley for extra rosemary if that is what you have on hand.

Step by Step: How to Make Roast Chicken

Prep time takes about 15 minutes. Cook time runs about 1 hour 30 minutes. So overall, plan for about 1 hour 45 minutes.

Prep the chicken for roasting

First, remove the chicken from the refrigerator 30 minutes before cooking. This step helps the Roast Chicken cook evenly.
Then preheat your oven to 220°C or 450°F. Pat the chicken dry again because dry skin browns better.

Make and apply the herb butter

Next, stir the melted butter with garlic, herbs, salt, pepper, and lemon juice. Mix until smooth and fragrant.
Gently loosen the skin over the breast and legs. Then spread most of the herb butter under the skin. Rub the remaining butter all over the outside of the Roast Chicken.

Stuff, tie, and season the chicken

Squeeze the remaining lemon over the chicken. Place the squeezed wedges and rosemary sprigs inside the cavity.
Tie the legs together with kitchen twine and tuck the wings underneath. Then season the outside generously with salt and black pepper.
Scatter the onion quarters and halved garlic in a roasting pan to act as a rack. Set the Roast Chicken on top. Pour the wine or broth into the pan, and drizzle the skin with olive oil.

Roast, baste, and check for doneness

Roast at 220°C or 450°F for 10 minutes. Then reduce the heat to 180°C or 350°F.
Continue roasting for about 1 hour 15 minutes. Meanwhile, baste halfway through and again near the end.
Check the thickest part of the thigh. When it reaches 75°C or 165°F, the Roast Chicken is done. The juices should run clear. After that, let it rest uncovered for 15 minutes.

Roasting Time Guide for a 1.75 to 2 kg Chicken

Getting the timing right makes all the difference.

High heat start for crisp skin

Start at 220°C or 450°F for 10 minutes. This step jumpstarts browning and locks in flavor.

Reduce temperature and calculate proper timing

Then lower the oven to 180°C or 350°F. After that, allow about 20 minutes per 500 g or 1 lb. For a 1.75 to 2 kg bird, that equals around 1 hour 15 minutes.

How to know when your chicken is safely cooked

Insert a thermometer into the thickest part of the thigh without touching bone. When it reads 75°C or 165°F, your Roast Chicken is ready. If you do not use a thermometer, look for clear juices and firm meat.

Tips for Best Results Every Time

Small steps improve your Roast Chicken every single time.

Resting the chicken for maximum juiciness

After roasting, let the chicken rest for 15 minutes. Meanwhile, the juices redistribute through the meat, so each slice stays moist.

Using the onion and garlic base for flavor and airflow

The onion and garlic lift the Roast Chicken off the pan. Therefore, hot air circulates evenly around it. At the same time, the drippings soak into those aromatics and build rich flavor.

Why most of the butter goes under the skin

Garlic can burn on direct heat. However, when you tuck the butter under the skin, it melts into the meat and protects the herbs. As a result, the flavor tastes deeper and cleaner.

Serving Suggestions and Pan Juices

This Roast Chicken serves about five people. It provides solid protein, moderate fat from butter and skin, and very few carbohydrates.

Using the natural drippings as sauce

After resting, spoon the pan juices over the carved Roast Chicken. The wine, lemon, and herbs create a simple sauce straight from the pan.

Optional quick gravy method

If you want thicker gravy, place the pan over medium heat. Then whisk in a little butter and flour. Add extra broth and cook until smooth and thick.

What to serve with roast chicken

Serve Roast Chicken with roasted potatoes, steamed green beans, or a crisp salad. Meanwhile, warm bread soaks up every drop of sauce.

Leftovers: Storage and Creative Uses

Roast Chicken rarely goes to waste in my kitchen.

Safe storage and reheating

Store leftover Roast Chicken in an airtight container in the refrigerator for up to four days. Then reheat gently in the oven with a splash of broth so the meat stays moist.

Easy ways to use leftover chicken in meals

Shred leftover Roast Chicken for sandwiches, salads, or soups. You can also simmer the bones later to make homemade stock.

More Such Recipes

• Homemade Chicken Salad Wrap
• Bang Bang Chicken Bowl
• Easy Cream Cheese Chicken
• Roasted Red Pepper Mozzarella Stuffed Chicken
• Honey Lime Chicken
• Creamy Chicken Sausage Orzo
• Seasonal Chicken Recipes

Frequently Asked Questions

Conclusion

Roast Chicken proves that simple food can feel special. When you use fresh herbs, real butter, and careful timing, you create crisp skin and juicy meat without stress. Once you master this Roast Chicken, you will bring it to the table again and again for family dinners, holidays, and easy weekend meals.

For more behind the scenes cooking and daily ideas, follow along on Pinterest and connect on Facebook.

Print