Description
A flavorful roasted whole chicken infused with garlic herb butter, rosemary, and lemon for a juicy, aromatic main dish perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Seasoning
- 4 pound whole chicken, at room temperature (2kg)
- Salt and freshly ground pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon instant chicken bouillon
- 2 tablespoons fresh chopped parsley
Garlic Herb Butter
- 1/4 cup unsalted butter, melted
- 4 garlic cloves, minced
Additional Flavorings
- 1 lemon, halved
- 1 head of garlic, roughly peeled and cut in half horizontally through the middle crosswise
- 3 fresh whole rosemary sprigs
Instructions
- Preheat Oven: Preheat your oven to 430°F (220°C) and prepare a roasting pan or cast-iron skillet ready for the chicken.
- Prepare Chicken: Pat the whole chicken dry with paper towels, removing any excess fat or leftover feathers to ensure crispy skin.
- Mix Seasoning: In a small bowl, combine the garlic powder and instant chicken bouillon thoroughly.
- Apply Butter and Seasoning: Pour melted butter over the chicken, rubbing it under the skin and inside the cavity. Season the chicken inside and out with salt and freshly ground pepper. Then rub the garlic powder and bouillon mixture all over the chicken, including under the skin, and sprinkle fresh parsley on top, rubbing all ingredients together to fully coat the bird.
- Stuff Chicken: Insert the halved head of garlic, rosemary sprigs, and one half of the lemon inside the chicken cavity. Tie the chicken legs together securely with kitchen string to maintain shape while roasting.
- Roast Chicken: Place the chicken breast-side up in the roasting pan and roast in the preheated oven for 1 hour and 15 to 20 minutes. Baste the chicken halfway through cooking to keep it moist. The chicken is done when the juices run clear after piercing the thigh with a skewer and the internal temperature reaches 165ºF (75ºC).
Notes
- Allowing the chicken to come to room temperature before roasting helps it cook evenly.
- Basting the chicken halfway through roasting ensures a juicy and flavorful result.
- Let the chicken rest for 10-15 minutes after roasting to allow the juices to redistribute before carving.
- Use a meat thermometer to accurately check doneness and avoid undercooking.
- Feel free to substitute fresh herbs like thyme or sage for rosemary based on preference.
Nutrition
- Serving Size: 1/6 of roasted chicken
- Calories: 320
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 110mg
