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Garlic butter roast chicken

This garlic butter roast chicken is one of my favourite recipes to make. It’s simple, flavourful, and always comes out tender and juicy. The garlic butter melts into the chicken and veggies, giving you the most delicious, comforting meal with very little effort. It’s the kind of recipe you can make on busy days or for a family dinner, and it always turns out amazing. Everyone who tries it loves it!
Course Main Course
Cuisine American
Keyword #garlicbutterroastchicken
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Brine 30 minutes
Total Time 1 hour 50 minutes
Servings 6 People

Ingredients

Chicken & Brine

  • 1 whole chicken 3–4 lb
  • 2 tbsp vinegar for washing the chicken
  • Cold water enough to cover the chicken
  • 1 –2 cups ice
  • 2 tbsp salt

Garlic Butter Mix

  • ½ cup softened butter
  • 3 garlic cloves minced
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp dried rosemary
  • 1 tsp dried parsley
  • 1 tbsp paprika

Veggies

  • Mini potatoes carrots, and onion (or any veggies you like)
  • Salt pepper, paprika, dried rosemary, dried parsley, and a little oil

Instructions

  • Clean the chicken: Rinse the chicken with cold water and vinegar.
  • Brine: Drain the rinse water, then add fresh cold water—enough to fully submerge the chicken. Add the salt and ice, and let it brine for at least 30 minutes.This step is optional, but it helps keep the chicken juicy.
  • Dry the chicken: Remove the chicken from the brine and pat it completely dry with paper towels. The chicken needs to be fully dry for best roasting results.
  • Make the garlic butter: Mix the softened butter with salt, black pepper, paprika, parsley, rosemary, and minced garlic until well combined.
  • Season the chicken: Spread the garlic butter all over the chicken—on the outside, inside the cavity, and especially under the skin. This helps the flavor go everywhere.
  • Final seasoning: Once coated, sprinkle a little extra paprika and dried parsley on top.
  • Prep the veggies: Cut your veggies. Season them with salt, pepper, paprika, dried rosemary, dried parsley, and oil, then mix well.
  • Assemble: Place the seasoned veggies around the chicken in the baking dish.
  • Bake in a preheated oven at 400°F for about 1 hour and 10 minutes.
  • After the first 30 minutes, open the oven and spoon some of the juices from the pan over the chicken.Repeat this 1–2 more times during cooking.This makes the chicken extra juicy and flavorful.
  • Check doneness: At around the 1-hour mark, check the internal temperature. If it reaches 165°F, the chicken is done.
  • Rest: Remove the chicken from the oven and let it rest for 10 minutes before cutting.
  • Serve: I served mine with a side salad and vermicelli rice — perfect combo!

Notes

  • Brining is optional but highly recommended if you want extra juicy chicken. Even 20–30 minutes makes a difference.
  • Use room-temperature butter so it spreads easily and sticks to the chicken without sliding off.
  • Drying the chicken well before seasoning helps the skin roast instead of steaming.
  • Adjust seasoning to your taste — add more garlic, paprika, or herbs if you like stronger flavour.
  • Veggie choices are flexible — use whatever you have on hand: sweet potatoes, squash, mushrooms, or bell peppers.
  • Cook time may vary depending on your oven and the size of your chicken. Always check the internal temperature.
  • If the skin is getting too dark, loosely cover the chicken with foil in the last 20 minutes.
  • Resting the chicken is important — it keeps the meat juicy and easier to carve.
  • Leftovers reheat well in the oven or microwave (cover with a damp paper towel to keep moisture).
  • Save the pan juices for drizzling over rice, potatoes, or the carved chicken for extra flavour.