I’ve got a recipe that will make your taste buds dance and your stomach sing. We’re diving into the world of Garlic Herb Butter Roasted Chicken, paired with two succulent chickens. So grab your aprons and let’s get cookin’!
Roast chicken is the ultimate comfort food that never goes out of style. Imagine a perfectly cooked chicken with a golden-brown, crispy skin that locks in all the delicious flavors. As you carve into it, you’ll discover moist and tender meat that is bursting with savory goodness.
This is not your average, boring dried out chicken from the oven. NO sir. We have a 2 step approach that really infuses the chicken with an abundance of flavor.
Herb Dry Rub and Garlic Butter Infusion
- Step 1 – Begin by crafting a dynamic dry rub, a blend of aromatic herbs and spices. This dry rub, when applied inside and outside the chicken, imparts a great balance of flavors.
- Step 2 – Next up is an irresistible compound butter that’s been infused with garlic and herbs. This gets rubbed both beneath and on top the chicken. The compound butterserves a dual purpose: not only does it contribute to keeping the chicken moist during roasting, but it also enhances browning of the skin.
HOW TO MAKE THE MOST DELICOUS ROASTED CHICKEN:
NOTE: This recipe calls for TWO 5 lb. chickens.
- First up, we need to create our Herb Dry Blend – this magical concoction will bring a burst of flavor to our chickens. In a bowl, combine salt, paprika, onion powder, thyme, pepper(s), garlic powder oregano. This fragrant blend works wonders!
- Mix the Garlic Herb Butter – make sure your butter is at ROOM TEMPERATURE. Add in the wine, parsley, and fresh rosemary. Finally, mince up some garlic and it to the bowl.
- Prep the veggies – Quarter 1 very large onion and cut some celery into large chunks. Smash some garlic, but leaves the cloves in tact. They’ll soften and sweeten as they roast.
- Prep the chicken – Take (2) 4-5 lb. chickens and pat them dry with a paper towel. We want those skins nice and crisp. Once they’re dry, generously sprinkle the dry rub all over the chickens, ensuring every nook and cranny gets a nice amount.
- Place the cut veggies inside the cavity.
- Slater them chickens – Next, we’re going to take that heavenly garlic herb butter we made earlier and slather it all over the seasoned chickens.
- Preheat your oven to 425°F and pop that roasting pan in. Allow the chickens to cook for about 1 ½ to 2 hours, or until they reach an internal temperature of 165°F in the thickest part of the thigh. Make sure to baste them occasionally with those flavorful juices in the pan, just to keep them moist and juicy.
- Rest – once the chicken is cooked, remove it from the oven and allow it to rest for approximately 10 minutes. This will allow all those incredible flavors to settle and distribute throughout the meat.
HOW TO MAKE CHICKEN GRAVY:
While the chicken is cooling, now is the time to make the easiest most amazing gravy I think you will ever have.
- Once the chicken is removed to a serving platter, pour the remaining juices through a strainer into a saucepan. There should be between 2-3 cups of liquid.
- Turn the heat on high and in a small measuring cup whisk 2 Tbsp flour with 2 Tbsp of milk until fully combined. Add it slowly to the chicken stock and whisk until there are no lumps and gravy has thickened.
- Taste for seasoning and add any salt/pepper or spices you desire.
This recipe calls for a speedy roasting method – 425°F (which cooks in about 12-15 min per lb). If you are looking for more of a rotisserie style chicken, lower the temperature to 250°F and plan on 75 min per lb.)
WHAT TO SERVE WITH GARLIC ROASTED CHICKEN
- Garlic and Herb Bowtie Pasta
- Creamy Smothered Potatoes with Onions and Garlic
- Cheesy Broccoli and Rice
- Butter and Honey Glazed Carrots
GARLIC HERB ROASTED CHICKEN
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PrintGarlic Herb Roasted Chicken
- Total Time: 1 hour 30 minutes
Description
A spice dry rub consisting of oregano, thyme, garlic, onion, peppers, paprika is rubbed inside and outside of the chicken. Then a garlic herb compound butter is slathered all under the skin as well as on top creating an explosion of flavor that is ANYTHING but boring!
Ingredients
HERB DRY BLEND:
- 4 teaspoons Sea Salt
- 4 teaspoons Paprika
- 1 teaspoon EACH Onion Powder, Thyme, White Pepper
- ½ teaspoon EACH Cayenne Pepper, Black Pepper, Garlic Powder, Oregano
GARLIC HERB BUTTER:
- ½ Cup Butter
- ÂĽ Cup White Wine
- 2 Tablespoons Fresh Parsley
- 2 teaspoons Fresh Rosemary
- 2 Cloves Garlic, minced
OTHER:
- 1 Very Large Onion, quartered
- 2 Stalks Celery, cut in large chunks
- 4–6 Whole Bulbs Garlic
- (2) 4-5 lb. Chickens, at room temperature, giblets removed, rinsed and patted completely dry
Instructions
- Prepare the Herb Dry Blend: In a small bowl, combine sea salt, paprika, onion powder, thyme, white pepper, cayenne pepper, black pepper, garlic powder, and oregano. Set aside.
- Prep the Chickens: Rinse both chickens under cool water and pat them completely dry, both inside and outside. Place the chickens in two 9 x 13 baking pans or disposable aluminum foil pans.
- Season the Chickens: Sprinkle some of the herb dry rub inside the cavity of both chickens, then rub it all over the outside. Disposable gloves can be handy for this. Stuff the onion, celery, and garlic cloves inside the cavity. Set aside.
- Prepare the Garlic Herb Butter: In a glass measuring cup, soften the butter in the microwave, ensuring it doesn’t completely melt. Add the white wine, minced garlic, fresh parsley, and fresh rosemary. Mix well.
- Under the Skin: Use the back of a spoon to gently loosen the skin from the chicken. Drizzle (or spoon) some of the garlic herb butter underneath, ensuring it’s evenly distributed. Continue loosening the skin around the chicken.
- Roast the Chickens: Preheat your oven to 425°F (220°C). Place the prepared chickens breast side up, uncovered, in the preheated oven. Roast for approximately 1 ½ hours or until the internal temperature reaches 165°F (74°C) when measured in the breast with a meat thermometer. Baste the chickens every 30 minutes. Aim for an internal temperature around 180°F (82°C) for juicy meat
- Rest and Carve:  Remove the chickens from the oven, cover them with foil, and let them rest for 10 minutes before slicing. Discard the onion, celery, and garlic.Â
TO MAKE GRAVY:
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Prepare the Gravy: Place a saucepan on the stove with a fine strainer over it. Pour the juices from the pan into the saucepan and heat over high heat (usually about 3 cups of liquid).
-
Thicken the Gravy: In a separate bowl, combine 2 tablespoons of flour with 2 tablespoons of milk until completely dissolved. Slowly whisk this mixture into the gravy. It should not need additional seasoning since the dry rub mix already contains salt and pepper. Continue whisking over high heat until the gravy thickens.
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Serve: Carve the chicken, drizzle with the homemade gravy, and enjoy your succulent herb-roasted whole chicken with garlic herb butter!
WHAT TO SERVE WITH THIS:
ROASTED RED POTATOES with PARMESAN CHEESE
MASHED POTATOES
GREEN BEANS
LEMON GARLIC KALE SALAD
- Prep Time: 20 minutes
- Cook Time: 90 minutes
Kimberly
I’ve never made a chicken in the crockpot before but I decided to give this a try. I bought a small chicken and it came out perfect in just a hours. A perfect Sunday dinner.
Melissa g
I’ve never been able to make gravy until now. I’m so proud of myself.
Debi
yay! me too !!!!
Missy h
Your recipes never fail. My husband and I loved this. It was probably one of the best dinners we’ve had
Anonymous
Delicious
Donna kurt
I am 25 and I have never attempted to make a whole chicken before but I have followed your website for years and every recipe I e made has made me look so good! Haha. So I have this a try and not only did it come out just like your pictures but it boosted my confidence even more !!!!! I really can cook and you have showed me how. Thank you debi. I love your recipes a d Iove you. – Donna