GARLIC HERB BUTTER ROASTED CHICKEN - the kind of cook recipe

Prep Time: 20 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 40 mins | Servings: 8

Tender and juicy chicken with loads of flavour. The chicken is coated in seasoning and stuffed with halved garlic head, fresh rosemary sprigs, fresh thyme sprigs, and quartered lemon. Combine all that, and you have the best garlic herb butter roasted chicken!

Ingredients

1/4 c. unsalted butter (melted)

4 tbsp olive oil

4-5 lbs whole chicken (room temperature with giblets and neck removed from the cavity)

1 lemon (zested first and juiced)

4 tbsp butter (room temperature)

1 tbsp fresh rosemary (chopped)

2 tbsp fresh parsley (chopped)

1 tsp fresh thyme (chopped)

1 head garlic (roughly peeled and cut in half horizontally through the middle)

1 tbsp paprika (optional – for a darker colour when roasting)

6 cloves garlic (minced)

1 lemon (quartered)

6 sprigs of fresh rosemary (tied together)

3 sprigs fresh thyme

Salt and freshly ground pepper (to taste)

How to make Garlic Herb Butter Roasted Chicken

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: Using olive oil, lightly grease a roasting pan and set it aside.

Step 3: Clean and rinse the chicken under cold water. Using paper towels, pat them dry. Make sure to remove the excess fat and leftovers feathers.

Step 4: Combine the olive oil, melted butter, and lemon juice in a small bowl until well mixed.

Step 5: On a cutting board or to the prepared roasting pan, place the chicken and pour the butter mixture over them. Rub the mixture with your hands, getting it under the skin of the chicken and inside the cavity.

Step 6: With salt and pepper, season the chicken inside and out. Then, sprinkle with parsley.

Step 7: Place 4 tbsp butter, chopped fresh rosemary, chopped fresh thyme, lemon zest, minced garlic, add paprika (if using) in a medium bowl. Mix well. Rub this on the entire chicken, getting it under the skin too.

Step 8: Now, fill the chicken with halved garlic head, fresh rosemary sprigs, fresh thyme sprigs, and quartered lemon. Using kitchen strings, tie the chicken legs together.

Roast:

Step 9: Into the prepared roasting pan, place the chicken, breast-side up. Roast in the preheated oven for about 15 to 25 minutes. Halfway through cooking, baste the chicken and continue to roast until the juices run clear.

Step 10: After roasting the chicken, baste them again and broil for about 2 to 3 minutes until golden.

Step 11: Take the chicken out of the oven and tent with foil. Let the chicken rest for about 10 to 15 minutes, then serve with drizzles of the pan juices and fresh lemon wedges on the side. Enjoy!

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