Print

Ultimate Crispy Skin Garlic Herb Butter Roast Chicken

Close-up of a perfectly cooked, whole roasted chicken with glossy, herb-crusted skin.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this simple method to roast a whole chicken that results in incredibly juicy meat and perfectly golden, crispy skin using a garlic herb butter rub.

Ingredients

Scale
  • 1 whole chicken (about 4-5 lbs)
  • 8 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 1 small onion, quartered

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Remove the chicken from its packaging and remove any giblets from the cavity. Pat the entire surface of the chicken very dry with paper towels. This step is key for crispy skin.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper. Mix until you have a uniform herb butter.
  3. Gently loosen the skin over the chicken breasts and thighs using your fingers. Rub about half of the herb butter directly onto the meat under the skin.
  4. Rub the remaining herb butter all over the outside of the chicken skin.
  5. Place the lemon halves and onion quarters inside the chicken cavity.
  6. Place the chicken breast-side up in a roasting pan or a large cast-iron skillet.
  7. Roast at 425 degrees Fahrenheit for 15 minutes to start crisping the skin.
  8. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Continue roasting for another 50 to 70 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit (74 degrees Celsius). Baste with pan juices halfway through the lower temperature roasting if desired.
  9. Remove the chicken from the oven. Tent loosely with foil and let it rest for 15 minutes before carving.

Notes

  • For extra crispy skin, you can place the seasoned chicken uncovered in the refrigerator for several hours or overnight before roasting.
  • If the skin browns too quickly, loosely tent the chicken with foil during the last 20 minutes of cooking.
  • Use fresh herbs for the best flavor penetration. Dried herbs will not yield the same result.

Nutrition

Find it online: https://savoryskies.com/best-roasted-chicken-crispy-skin-juicy-meat/