Easy Garlic and Herb Roast Chicken

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, cranberry chutney, and sautéed asparagus, and you have the perfect dinner for a cold, gloomy day.

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I often make this delicious recipe for a weeknight dinner. Spatchcoking the chicken cuts down on cooking time, and roasting it at high heat 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! 

​Roasting a whole chicken like this recipe or Lemon Rosemary Chicken means everyone gets the parts 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!

In my book, no dish is more comforting than a good roasted chicken.    Of course, you can’t rule out the comfort delivered from a bowl of Nonna’s Chicken Pastina soup.  But the great thing about roasting a chicken is using leftovers to make the soup!

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.

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 Italian Green Bean and Potato Salad or 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.