Easy Garlic and Herb Roast Chicken
This post may include affiliate links, meaning I will earn a small commission if you purchase through my link. Affiliate Disclaimer.
This easy Garlic and Herb Roast Chicken is delicious and comforting. Smothering the chicken with garlic herb butter makes it juicy and flavorful. Pair it with oven-roasted sweet potatoes and sautéed asparagus, and you have the perfect dinner for a cold, gloomy day.
I often make this delicious recipe for a weeknight dinner. I spatchcock the chicken, which cuts down on the cooking time, and roast it at high heat, which means dinner is ready much faster! But don’t worry; this recipe produces perfectly juicy chicken!
The whole chicken gets slathered with a savory butter infused with garlic, thyme, parsley, and sage. I rub it under the skin and all over the outside of the chicken. The skin becomes golden and crispy, locking in the juices, while the meat is moist, tender, and full of herbaceous flavor. The bonus is the aroma that fills the kitchen while it cooks!
When the weather starts to cool off, I get the bug to turn on my oven and make comfort food. No dish is more comforting than a good roasted chicken in my book. Of course, you can’t rule out the comfort delivered from a bowl of chicken soup. But the great thing about roasting a chicken is using leftovers to make the soup! I doubt you will have leftovers, though! Last night my husband ate half of the chicken himself.
I know that when I serve this chicken, there will be no complaints about dinner. Roasting a whole chicken like this recipe or Lemon Rosemary Chicken means everyone gets what they like best. John and my son, Matthew, love the legs and wings, and I like the breasts. So this works out great for us!
What is Spatchcocked Chicken
Spatchcocking the chicken allows it to cook faster because you are exposing more of its surface to the heat. This also results in golden brown crispy skin! Spatchcocking means that you remove the backbone and flatten the chicken. It isn’t difficult to do yourself, but if you are uncomfortable doing this, you can ask your butcher to do it.
Simple Ingredients
Whole chicken: You can use a Roaster or a Fryer. The difference between the two is age and size. A roaster is a little older, so it is larger (about 5 lbs.) and will have more fat, which keeps the meat moist. A fryer will be about 7 weeks old and is usually between 21/2-4 lbs. They are the same type of chicken, just different sizes.
Butter: You can use salted or unsalted butter that has been left out at room temperature to soften. About 1/3 cup of olive oil can be used instead of butter in this recipe.
Fresh Herbs: Finely chop the herbs. In this recipe, I used fresh Sage, Thyme, and Parsley. You can substitute any herbs you have available. Fresh rosemary, oregano, or basil are delicious as well. If you use dried herbs, I suggest using 1 1/2 teaspoons of each rather than the tablespoon in the recipe below.
Fresh Garlic cloves: Crushed in a press or finely minced.
Salt and Black Pepper
Step By Step Instructions
1. Spatchcock the Chicken:
- Remove the gizzards and the neck from the cavity of the chicken.
- Pat the chicken dry with paper towels.
- Place the chicken breast side down on a cutting board.
- Use a sharp knife or good kitchen shears to cut along either side of the backbone. Remove the backbone and discard it.
- Turn the chicken over so that it is breast-side up. Score the breastbone with a knife. Press down on the breast of the chicken with both hands and flatten it out.
2. Make Herb Butter:
- Combine the minced garlic, thyme, parsley, and sage in a small bowl.
- Add the softened butter to the herbs and mix well.
3. Coat the Chicken
- Dry the chicken with a paper towel. Carefully lift the skin from the breasts and legs. Use paper towels to dry under the skin. Salt and pepper the chicken all over, including under the skin.
- Rub about a tablespoon of the butter mixture under the skin.
- Rub the remainder of the butter all over the top of the skin and the underside of the chicken.
4. Roast the Chicken
- Place the chicken skin side up on a rack in a roasting pan or baking dish.
- Pin the wings under the breast.
- Place in the center of a 425-degree oven.
- Allow the chicken to roast until a meat thermometer inserted into the thickest part of the chicken breast registers 165°F and the juice between the thigh and breast runs clear (about 45 minutes).
- Remove the chicken from the oven,tent it with aluminum foil, and let it rest for 10 minutes before serving.
Cooking Tips For the Best Garlic Herb Butter Roast Chicken
- Dry the chicken completely so the compound butter will adhere to the chicken skin and meat.
- If you want juicy meat, cook the chicken to the proper internal temperature. Every oven heats differently, so the foolproof way to ensure the chicken is done but not overcooked is to rely on an instant-read thermometer inserted in the thickest part of the breast.
- Don’t skip the resting period. This will allow the juices to be redistributed, producing the most tender meat.
What to do with Leftovers
Leftover chicken can be stored in an airtight container or plastic storage bag in the refrigerator for 3-4 days.
This roast chicken recipe is a great start for your favorite recipes, calling for cooked chicken as an ingredient. Cut up the tender meat and add it to soups for a hearty meal.
What to Serve with This Herb Chicken Recipe
If you want delicious sides to create a complete meal, look no further!
This garlic butter roast chicken easily pairs with almost any side dish. While the chicken cooks, I often make my roast potatoes with broccoli. It is an easy way to get dinner on the table quickly.
If you want something really special, try my Roasted Potatoes with Peppers, Onions, and Parmesan or Sicilian Stuffed Artichokes. They are incredibly tasty, and your dinner guests will rave about them.
I love to get your feedback, so if you try this Easy Pistachio Pesto or any other recipe on this website, please leave me a comment below. I hope you enjoy our recipes, and I look forward to hearing from you!
You can also follow me on Facebook, Instagram, and Pinterest for more recipes your family will love!
Herb and Garlic Roast Chicken Recipe
Easy Herb and Garlic Roast Chicken
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Enza’s Quail Hollow Kitchen
Ingredients
- 3.5 – 4 lb. Chicken whole, spatchcocked, rib bone removed and flattened
- 1/4 cup Butter softened
- 1 tbsp. Sage fresh, finely chopped
- 1 tbsp. Thyme fresh, removed from stem, finely chopped
- 1 tbsp. Parsley fresh, finely chopped
- 3 cloves Garlic crushed in a garlic press or finely diced
- Salt
- Black pepper
Instructions
- Pre-heat oven to 425°.
- Prepare the chicken by removing the backbone. To remove the backbone, lay the chicken on a cutting board, breast side down. Using a sharp knife or kitchen shears cut along either side of the backbone and remove it. Then score down the center of the rib cage. Place your hands on either side of the rib cage and press down flattening the chicken. Dry the chicken completely with paper towels.
- Liberally salt and pepper the chicken on all sides. Carefully lift the skin on the breast and thighs so that you do not completely remove it. Salt and pepper under the skin as well.
- Combine the chopped herbs, garlic and butter in a small bowl and mix well.
- Rub the herbed butter under the skin and all over the entire chicken.
- Place the chicken skin side up on a rack in a roasting pan and tuck the wing tips under the rib cage.
- Roast the chicken for 40-45 minutes or until a thermometer placed in the thickest part of the breast registers 165°
- Allow the chicken to rest for 10 minutes before cutting and serving.
