A whole chicken is smothered with an easy homemade garlic butter and stuffed with fresh herbs and onion. Then it’s roasted to juicy and tender perfection in the oven. With just about 5 minutes prep, what could be more mouthwatering than a simple recipe like this one?
A Perfect Roast Chicken Recipe
There are lots of reasons we think this is the best chicken recipe.
The preparation is so simple, but yields such fantastic results. It needs just a few ingredients but packs so much flavor. The chicken turns juicy with extra crispy skin, it’s a perfect meal. Roast chicken goes with almost any side dish. Leftover roasted chicken can be enjoyed hot or used for meal prep or even chicken salad. Save the carcass for Homemade Chicken Stock.
Ingredients
CHICKEN Use a whole chicken for this recipe, preferably between 3½-4 lbs for a quick roasting time. This recipe would work fine with other poultry like a small turkey, grouse, or cornish hen. Just adjust cooking time according to size. HERBS & ONION No need to make a fancy stuffing. Just stuff the bird with half an onion and some fresh rosemary, thyme, or parsley. These are optional but do add extra flavor to the meat. GARLIC & BUTTER Garlic and butter are mixed with a bit of olive oil before spreading on the chicken. Feel free to add lemon to the pan as well, or other herbs, plus extra garlic. Add in some kosher salt and a sprinkle of pepper to taste.
How to Make Garlic Butter Roast Chicken
This chicken recipe takes minutes to prep and the rest of the time is hands off. Swap out the cast iron skillet for a large rimmed baking pan and add vegetables like potatoes and carrots.
The Drippings
We like to serve this chicken as is and use the pan drippings to drizzle over the meat, cooked rice or mashed potatoes. Since it’s higher in fat, you can use drippings and browned bits in this recipe to make a roux for gravy with prepared chicken broth.
Tips for Juicy Chicken
Pat chicken dry thoroughly with a paper towel, inside and out. A dried-off bird ends up juicier on the inside with crispy skin. Tie the legs with kitchen twine and tuck the wings under for even cooking. Preheat the oven to a 450°F to sear the outside of the chicken. Lowering temperature cooks a bit slower and the result is perfectly tender chicken with crispy skin. We love to cook this in a cast-iron dish but an oven safe sauce pan or a casserole dish will work too (no rack is required). Use a larger pan if you’d like to add veggies. Cook chicken until the juices run clear and it reaches 165°F on an instant-read thermometer inserted into the thigh (not touching the bone). Let the chicken rest 10-15 minutes before carving.
Got Leftovers?
Leftover roast chicken can be kept in the refrigerator in a sealed container for up to four days and can be frozen. The frozen chicken will taste best if used within four months. Add it to Chicken and Wild Rice Casserole or make a tasty Chicken Gnocchi Soup for a whole new meal!
Savory Sides for Chicken
Parmesan Roasted Brussels Sprouts – so cheesy & delicious Creamy Asparagus – made on the stovetop Oven Roasted Veggies – sweet & savory Roasted Carrots and Parsnips – so easy to make Roasted Delicata Squash – elegant yet easy
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