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Perfect Crispy Skin Garlic Herb Butter Roasted Chicken

A whole, perfectly seasoned and juicy roasted chicken with crispy, dark brown skin resting on a white plate.
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A straightforward recipe for a whole roasted chicken featuring crispy skin and a juicy interior, flavored with garlic and fresh herbs.

Ingredients

Scale
  • 1 whole 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
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Remove the chicken from its packaging and remove any giblets from the cavity. Pat the entire surface of the chicken very dry with paper towels. This step is key for crispy skin.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper. Mix until well combined.
  3. Gently loosen the skin over the chicken breasts and thighs. Rub about half 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 chicken in a roasting pan or a large oven-safe skillet. Drizzle the skin lightly with olive oil.
  6. Roast the chicken for 15 minutes at 425 degrees Fahrenheit.
  7. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Continue roasting for 60 to 75 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit (74 degrees Celsius). Baste the chicken with pan juices halfway through the lower temperature roasting if desired.
  8. Remove the chicken from the oven. Tent loosely with foil and let it rest for 15 minutes before carving.

Notes

  • For extra crispy skin, you can place the seasoned chicken in the refrigerator uncovered for several hours or overnight before roasting.
  • If you are roasting vegetables like potatoes or carrots, toss them in olive oil and place them around the chicken in the roasting pan during the last 45 minutes of cooking.
  • If the skin browns too quickly, loosely tent the chicken with foil for the remainder of the cooking time.

Nutrition

Find it online: https://hungryhearld.com/best-crispy-skin-roasted-chicken-recipe/