Get ready to transform your ordinary dinner into a culinary masterpiece with the most mouthwatering Buttery Garlicky Roast Chicken you'll ever taste! Imagine pulling a golden-brown, herb-infused chicken out of the oven, its skin crispy and glistening, filling your kitchen with an irresistible aroma that will make everyone's stomach growl with anticipation. This French-inspired recipe isn't just another chicken dish - it's a guaranteed showstopper that will elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 10 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 1/2 cup unsalted butter, softened
- 6 cloves garlic, minced
- 1 lemon, quartered
- Fresh herbs (thyme, rosemary)
- Salt and pepper to taste
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (218°C). Position the rack in the middle of the oven.
- Pat the chicken dry thoroughly with paper towels to ensure crispy skin. This step is crucial for achieving golden, crisp exterior.
- In a medium bowl, mix softened butter with minced garlic, chopped fresh thyme, and rosemary. Add salt and freshly ground black pepper to the butter mixture.
- Gently separate the chicken skin from the meat using your fingers, being careful not to tear the skin. Spread the herbed butter mixture evenly under the skin, covering as much of the chicken meat as possible.
- Stuff the chicken cavity with lemon quarters and any remaining herb sprigs to infuse additional flavor during roasting.
- Tie the chicken legs together with kitchen twine to ensure even cooking and maintain a compact shape.
- Place the chicken breast-side up in a roasting pan or cast-iron skillet. Brush the exterior with remaining butter and season with additional salt and pepper.
- Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- During roasting, baste the chicken every 20 minutes with pan juices to keep the meat moist and enhance flavor.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve hot, drizzling any remaining pan juices over the meat for extra flavor.
Tips
- Temperature Matters: Always let your chicken come to room temperature before roasting to ensure even cooking and prevent dry meat.
- Dry Skin = Crispy Skin: Pat the chicken completely dry with paper towels. Moisture is the enemy of that perfect golden, crispy exterior you're looking for.
- Butter Technique: When spreading herbed butter under the skin, be gentle and thorough. This creates a flavor barrier that keeps the meat incredibly moist and infuses every bite with herby, garlicky goodness.
- Basting is Key: Don't skip the basting step! Every 20 minutes, pour those delicious pan juices over the chicken to maintain moisture and develop deeper flavors.
- Rest is Best: Patience is crucial after roasting. Let the chicken rest for 10-15 minutes before carving to allow juices to redistribute, ensuring each slice is tender and succulent.
- Invest in a Meat Thermometer: Always check the internal temperature reaches 165°F at the thickest part of the thigh to guarantee perfectly cooked chicken.
Nutrition Facts
Calories: 383kcal
Carbohydrates: 3g
Protein: 21g
Fat: 33g
Saturated Fat: 15g
Cholesterol: 109mg
