Roasting a chicken might seem intimidating, but this recipe is incredibly straightforward. Follow these simple steps, and you’ll be rewarded with a perfectly cooked, juicy, and flavorful Garlic Butter Roasted Chicken.

1. Preheat the Oven and Prepare the Chicken: Preheat your oven to 400°F (200°C). This high temperature is crucial for achieving crispy skin and even cooking. Remove the chicken from its packaging and pat it thoroughly dry with paper towels, inside and out. This is a critical step for achieving crispy skin, as moisture is the enemy of crispiness.
2. Prepare the Garlic Butter: In a small saucepan or microwave-safe bowl, melt the butter. Add the minced garlic to the melted butter and sauté over low heat for 1-2 minutes, until fragrant but not browned. Be careful not to burn the garlic, as it will become bitter. Remove from heat and stir in the chopped fresh herbs, lemon zest, salt, and black pepper. This aromatic garlic butter is the heart of our recipe.
3. Truss the Chicken (Optional but Recommended): Trussing the chicken helps it cook more evenly and maintains a compact shape, resulting in a more attractive presentation. If you’re unfamiliar with trussing, there are many helpful tutorials online. Alternatively, you can simply tie the legs together with kitchen twine. While optional, trussing is highly recommended for a more evenly cooked bird.
4. Season the Chicken: Place the chicken in a roasting pan. If using, place quartered onion inside the chicken cavity. Generously season the outside and inside cavity of the chicken with salt and pepper. Don’t be shy with the seasoning; it’s essential for flavorful chicken.
5. Apply the Garlic Butter: Using your hands or a pastry brush, generously rub the garlic butter all over the chicken, ensuring every part is coated, including under the skin of the breast if you can gently loosen it. Pour any remaining garlic butter inside the cavity. This ensures the chicken is flavorful both inside and out.
6. Roast the Chicken: Roast the chicken in the preheated oven for 1 hour. After 1 hour, reduce the oven temperature to 375°F (190°C) and continue roasting for another 30-45 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Use a meat thermometer to ensure accurate doneness. Roasting time will vary depending on the size of your chicken and your oven.
7. Add Vegetables (Optional): If adding vegetables, toss the roughly chopped carrots and potatoes with a little olive oil, salt, and pepper. Add them to the roasting pan around the chicken during the last 45-60 minutes of cooking time. Ensure the vegetables are spread in a single layer for even roasting.
8. Baste the Chicken (Optional but Recommended): Basting helps keep the chicken moist and enhances the golden-brown color. Every 20-30 minutes during the roasting process, spoon the pan juices (garlic butter and chicken drippings) over the chicken. This step is particularly important for a beautifully glazed and flavorful skin.
9. Rest the Chicken: Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. Tent it loosely with foil to keep it warm. Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird. This is a crucial step for optimal juiciness.
10. Carve and Serve: Carve the chicken and serve immediately, spooning any pan juices over the top. If you roasted vegetables alongside, serve them with the chicken. Garnish with fresh parsley or thyme for a final touch of freshness. Enjoy your perfectly roasted Garlic Butter Chicken!