Garlic Butter Whole Roasted Chicken

Alright, gather 'round, folks! Chef here, ready to share my foolproof recipe for a Garlic Butter Whole Roasted Chicken. This isn't your average roast chicken; it's bursting with flavor from a rich garlic butter infusion, crispy skin, and perfectly juicy meat. Get ready for compliments!

Recipe: Garlic Butter Whole Roasted Chicken

Yields: 4-6 Servings Prep time: 20 minutes Cook time: 1 hour 15 minutes - 1 hour 45 minutes (depending on chicken size)

Ingredients:

• Chicken:

  • 1 whole chicken (about 3-4 lbs)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder

• Garlic Butter:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 8 cloves garlic, minced (about 2 tablespoons)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 lemon, zested and juiced
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)

• Optional Vegetables for Roasting:

  • 1 lb potatoes, quartered
  • 1 lb carrots, peeled and chopped into 1-inch pieces
  • 1 large onion, quartered
  • 2 celery stalks, chopped into 1-inch pieces

Equipment:

• Roasting pan with a roasting rack (or you can use vegetables as a natural rack)
• Basting brush
• Meat thermometer

Instructions:

1. Prep the Chicken:

• Dry Brine (Recommended): At least 4 hours (and up to 24 hours) before roasting, remove the chicken from its packaging and pat it completely dry with paper towels, inside and out. This is crucial for crispy skin. Combine the salt, pepper, paprika, garlic powder, and onion powder in a small bowl. Rub the mixture generously all over the chicken, inside and out. Place the chicken uncovered on a wire rack set over a baking sheet in the refrigerator. This will allow the skin to dry out even more, resulting in extra crispy skin.
• If you're skipping the dry brine: Preheat oven to 425°F (220°C). Pat the chicken completely dry with paper towels, inside and out. Combine the salt, pepper, paprika, garlic powder, and onion powder in a small bowl. Rub the mixture generously all over the chicken, inside and out.

2. Make the Garlic Butter:

• In a medium bowl, combine the softened butter, minced garlic, parsley, thyme, rosemary, lemon zest, lemon juice, and red pepper flakes (if using). Mix well until everything is evenly distributed.

3. Prepare the Chicken for Roasting:

• Loosen the Skin: Gently slide your fingers between the chicken's skin and breast meat to create pockets. Be careful not to tear the skin.
• Stuff with Garlic Butter: Spoon a generous amount of the garlic butter mixture into the pockets you created under the skin, spreading it evenly over the breast meat. Rub the remaining garlic butter all over the outside of the chicken.
• Tie the Legs (Optional): Use kitchen twine to tie the chicken's legs together. This helps the chicken cook more evenly and keeps its shape.
• Add Vegetables (Optional): Toss the potatoes, carrots, onion, and celery with a drizzle of olive oil, salt, and pepper. Spread them in the bottom of the roasting pan. Place the chicken on top of the vegetables. (If not using vegetables, place the chicken on a roasting rack inside the pan.)

4. Roast the Chicken:

• Initial High Heat: Roast the chicken at 425°F (220°C) for 20 minutes. This will help to get the skin nice and brown.
• Reduce Heat: Reduce the oven temperature to 375°F (190°C) and continue roasting for another 55 minutes - 1 hour 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
• Baste Regularly: Baste the chicken with the pan juices every 20-30 minutes. This keeps the chicken moist and flavorful.

5. Let it Rest:

• Once the chicken reaches 165°F (74°C), remove it from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird. Important: The internal temperature will continue to rise a bit during resting.

6. Carve and Serve:

• Carve the chicken and serve with the roasted vegetables (if using) and pan juices. The pan juices can be strained for a simple gravy, or you can thicken them on the stovetop for a richer gravy.

Chef's Notes & Tips:

• Temperature is Key: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature. Don't rely solely on cooking time, as ovens vary.
• Crispy Skin Secrets: Drying the chicken thoroughly and using high heat initially are crucial for crispy skin.
• Resting is Non-Negotiable: Don't skip the resting time! It makes a huge difference in the tenderness of the meat.
• Customize the Herbs: Feel free to experiment with different herbs in the garlic butter. Sage, oregano, or marjoram would also be delicious.
• Pan Sauce Perfection: For a more flavorful pan sauce, deglaze the roasting pan with white wine or chicken broth after removing the chicken. Scrape up all the browned bits from the bottom of the pan and simmer until slightly reduced.
• Don't discard the carcass! Save the chicken carcass to make homemade chicken stock.

Enjoy this fantastic Garlic Butter Whole Roasted Chicken! It's guaranteed to be a crowd-pleaser. Bon appétit!