Garlic Herb Butter Roast Chicken

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This recipe makes a stunning main course. It’s not just about the looks, though. The flavorful taste will impress anybody. You can make this dish for a simple family dinner or to wow your guests.

Making it at home beats buying pre-made ones. That’s because you use garlic butter, rosemary, and lemon. A bit of white wine makes the meat extra tender and juicy.

Every bite is a burst of herb and spice goodness. This special way of cooking gives you juicy meat under crispy skin. Serve it with mashed potatoes or a fresh salad. Your meal will be a hit.

This roast chicken makes any night feel special. It’s easy to make, using things you probably already have. So, get ready to make your family’s night memorable.

Exact Ingredients (+ Possible Substitutes)

To craft the perfect Garlic Herb Butter Roast Chicken, you’ll need the following essential roast chicken ingredients:

• 4-pound whole chicken (room temperature, giblets and neck removed)
• Unsalted butter
• Olive oil
• Dry white wine (such as Sauvignon Blanc or Chardonnay)
• Fresh lemon
• Salt and pepper
• Fresh chopped parsley
• Minced garlic
• Whole sprigs of rosemary

Now, let’s consider some potential substitutes to adapt the garlic herb chicken recipe. If you prefer to avoid alcohol, swap the white wine for chicken broth. This will keep your chicken moist without the alcohol. You can use thyme or sage instead of rosemary. They offer a great flavor too. Fresh herbs are best, but dried herbs work well. Just use less because they are stronger.

Your kitchen staples might already have some of these items. This recipe is both tasty and easy to make. Make the seasonings suit your taste. This recipe is flexible. Your roast chicken will be delicious and special, no matter the changes you make.

Instructions

First, preheat your oven to 425°F. Make sure your area is clean for the chicken prep. Take out the chicken’s insides, extra fat, and feathers. Dry the chicken well with paper towels. This step is key for crispy skin.

Mix olive oil, melted butter, and lemon. You can add white wine if you like. Spread this mix on and under the chicken skin. Also, put some in the chicken’s body.

Season the chicken with salt, pepper, and parsley. Add minced garlic for extra taste. Put half a lemon and some rosemary inside. This gives a nice smell.

Tie the chicken legs and place it in a roasting pan. Cook the chicken with the breast up. This way, it cooks evenly.

Baste the chicken while it cooks for a crispier skin. For big chickens, lower the heat a bit. Use a thermometer to check if it’s done. The meat should be 165°F in the thigh.

When it’s ready, take it out and wait 10-15 minutes before cutting. This keeps the juices inside, making the chicken tasty and soft.