This roasted chicken is coated in a garlic and herb butter, then cooked to golden brown perfection. My roast chicken is tender and juicy and it comes out perfect every time!

There’s nothing more satisfying than a whole roasted chicken – it feeds a crowd, looks impressive and tastes amazing. Serve your roast chicken with loaded corn casserole and zucchini gratin for a complete meal.

Roasted chicken is one of those comfort food classics that no one can resist. That being said, it’s so easy to either under cook or over cook a whole chicken. No one wants a chicken that’s super dry, or raw in the middle! This roast chicken is a foolproof way to have a delicious dinner on the table that will earn you rave reviews

Let me just tell you, this roasted chicken is the best chicken I’ve ever had. It’s so worth it to take the extra step of brining the chicken first, because it means that your meat will be perfectly seasoned through and through. I make this roasted chicken almost every week, and the leftovers are great for sandwiches, soups, pasta dishes and more. Your family is sure to love this roast chicken as much as my family does!

Course Main
Cuisine American
Keyword roast chicken, roasted chicken
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Brining Time 8 hours
Total Time 1 hour 30 minutes
Servings 6
Calories 404kcal


  • 1 recipe chicken brine optional but highly recommended
  • 5 lb whole chicken
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 onion peeled and quartered
  • 1 lemon quartered
  • 6 tablespoons butter softened
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh thyme leaves minced
  • 2 teaspoons fresh rosemary leaves minced
  • 1 tablespoon fresh parsley leaves minced
  • salt and pepper to taste go easy on the salt if you've brined your chicken


  1. Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it's done brining.
  2. Preheat the oven to 400 degrees F.
  3. Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion and lemon.
  4. Tie the chicken legs together with kitchen twine.
  5. Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine.
  6. Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
  7. Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. 
  8. Check on your chicken every 20 minutes - if the skin is getting overly dark, cover the chicken with foil.
  9. Let the chicken rest for 10 minutes before carving. Serve with pan drippings.

Recipe adapted from:

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