Garlic Herb Butter Roast Chicken

Nothing beats an easy to make and even easier to prepare homemade oven roasted chicken! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. This garlic herb butter roast chicken definitely beats the pants off of any store-bought rotisserie chicken!

THE BEST ROAST CHICKEN

Juicy on the inside, crispy skin on the outside with full-flavoured liquid gold pan juices. When we roast chicken, we don’t do it with just a sprinkling of salt. No, no, no…we do it with FLAVOUR. To get the most out of our roast chicken, we not only lather garlic butter and herbs onto our chicken, but underneath the skin. This ensures that every bite of roast chicken carries a generous mouthful of flavour! If you’re not looking for a lavish roast like our pork roast with crackle or our roast beef tenderloin, this garlic butter roast chicken is the way to go! The best part? It’s extremely easy to prepare.

WHAT YOU NEED

Easy to find ingredients you likely already have in your fridge or pantry.

Garlic + Butter = Garlic Butter Olive oil A touch of lemon A hint of dry white wine (optional, but adds so much flavour to the meat while keeping it juicy) Rosemary Parsley

Not only is this roast chicken loaded with flavour… it boasts crispy skin and juicy meat which pairs perfectly with any one of our delicious sides including our creamy mashed potatoes, honey garlic butter roasted carrots or our grilled asparagus.

HOW TO ROAST A CHICKEN

Preheat oven. Rinse and pat dry chicken with paper towel. Combine olive oil, melted butter, wine (if using) and lemon juice together, rubbing all over the chicken, under the skin and inside the cavity. Season chicken outside and inside with salt, pepper and parsley. Don’t be afraid to use generous amounts! Rub the minced garlic over the chicken and under the skin. I do this separately as the last step to maximise the garlic taste. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. You can also use sprigs of thyme or any other herb. Roast chicken, basting half way through cooking time, until cooked through. Broil until golden and crispy! I like to go in the carcass, over the chicken and under the skin with all of my ingredients to ensure maximum flavour. You want every inch covered in garlic herb butter.

HOW LONG TO COOK ROAST CHICKEN

Over one hour, depending on the size of your bird. This 4lb (2kg) bird took one hour and 20 minutes cooking time, then a resting time of 10 minutes to retain all of those juices before slicing. Usually I’ll pass on chicken breasts because juicy, crispy chicken legs are my favourite, but with this roast chicken recipe, I eat it ALL. The breasts come out so moist. There will be absolutely NO sign of dry meat on your plate. Do you see that crispy skin? That’s the part we fight over at the dinner table. PLEASE tell me we are normal and your family fights over crispy skin too? SOOOO soft and juicy inside!