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A close-up shot of a golden-brown crispy skin chicken, fresh out of the oven and glistening with garlic herb butter.

Oven-Roasted Garlic Chicken: The Ultimate Foolproof Recipe

This Oven-Roasted Garlic Chicken recipe delivers a perfectly juicy bird with incredibly crispy, golden-brown skin every time. Infused with a rich garlic herb butter, it's a simple, foolproof, and show-stopping meal for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (4-5 lbs) giblets removed and patted thoroughly dry
  • 1/2 cup unsalted butter softened to room temperature
  • 1 head garlic finely minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped, plus a few sprigs for the cavity
  • 1 tablespoon fresh parsley finely chopped
  • 1 lemon whole
  • 1.5 teaspoons kosher salt or to taste
  • 1 teaspoon black pepper freshly ground

Equipment

  • 1 Roasting Pan
  • 1 Instant-Read Thermometer

Method
 

  1. Preheat your oven to 425°F (220°C). Remove giblets from the chicken cavity. Pat the entire chicken, inside and out, completely dry with paper towels.
  2. In a small bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, and parsley until well combined.
  3. Season the chicken cavity generously with salt and pepper. Stuff the cavity with the whole lemon (pierced a few times) and a few sprigs of thyme. Carefully separate the skin from the breast and thigh meat and spread about two-thirds of the garlic herb butter underneath the skin. Rub the remaining butter all over the outside of the chicken. Season the exterior generously with salt and pepper.
  4. Place the chicken in a roasting pan. Roast for 1 hour to 1 hour 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
  5. Remove the chicken from the oven and let it rest on a cutting board for 10-15 minutes before carving. This is essential for a juicy result. Carve and serve warm.

Notes

For the Crispiest Skin: Ensure the chicken is patted completely dry before seasoning. This is the most important step!
Resting is Mandatory: Do not skip the resting period. It allows the juices to redistribute, resulting in much more tender and moist meat.