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Photo of a garlic herb butter roast chicken inside of a white roasting pan.

Garlic Herb Butter Roast Chicken

Packed with flavour with crispy skin and moist meat, this Garlic Herb Butter Roast Chicken comes out perfectly every time! Make this juicy roast chicken for your next family get together and get praised for being the best hostess!
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Resting Time 15 minutes
Total Time 1 hour 55 minutes
Servings 5 people
Calories 563kcal


  • 4 lb whole chicken patted dry
  • 1 stick unsalted butter melted
  • Salt and black pepper
  • 1 tbsp lemon juice
  • 3 garlic cloves minced
  • 3 tsp fresh thyme chopped
  • 1 tbsp fresh parsley chopped
  • 2 tsp fresh rosemary chopped

For stuffing

  • 2 lemon wedges
  • 1 rosemary spring
  • 3 garlic clove peeled

Under Chook

  • 1 carrot quartered
  • 3 garlic clove
  • 2 celery stalks chopped
  • 1 cup dry white wine or low sodium chicken broth


  • First, remove the chicken from the fridge and leave it out for about 30 minutes before cooking. Adjust the oven rack to the middle position, and preheat oven to 450°F.
  • In a small bowl, add melted butter, salt, black pepper, lemon juice, garlic, thyme, parsley and rosemary. Mix all together.
    overhead view of melted butter and herbs in a small glass bowl
  • Place chicken in a roasting pan and use a spoon to loosen skin from chicken.
    overhead view of a raw whole chicken
  • Put the chicken upright and drizzle half of the butter mixture under skin and then place the chicken horizontally and drizzle the remaining butter mixture all over the surface of the chicken.
    overhead view of raw chicken and melted butter spices
  • Stuff used lemon wedges and rosemary inside chicken.
    closeup view of roasted chicken
  • Tie drumstick ends with string. Sprinkle some more salt and pepper over the chicken.
    overhead view of a seasoned whole chicken
  • Place carrot, garlic and celery in the roasting pan.
    overhead view of carrots and celery in a baking pan
  • Place chicken on top. Pour wine around the pan. Place it in the oven and roast for 15 minutes.
    overhead view of seasoned whole chicken in a baking pan
  • Then, reduce the oven temperature to 350F. Roast chicken for more 1h and 10 minutes. When the chicken is done the internal temperature should be 165F.
  • Rest for 15 minutes before serving.
    closeup view of garlic butter roasted chicken



  • Click HERE to watch the web story. 
  • Allowing the chicken to rest gives the juices time to redistribute to yield a moist and juicy chicken. 
  • Make sure the vegetables are propping up the chicken to avoid the bottom of the chicken getting soggy. 
  • Pat the chicken dry before you start prepping it. The moisture makes it harder for the seasoning to stick.
  • To store: Try to store the chicken as whole as possible so it stays moist when you reheat it. Store leftovers in the fridge for up to 4 to 5 days.
  • To reheat: Reheat the chicken in the microwave. To keep the skin crispy, you can heat it up in the oven. 
  • To freeze: You can shred the chicken and then freeze it in a freezer-safe bag for another recipe for up to 3 to 4 months. 


Serving: 1/5 | Calories: 563kcal | Carbohydrates: 2g | Protein: 74g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 294mg | Sodium: 707mg | Potassium: 47mg | Fiber: 1g