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Garlic, Lemon Herb Butter Roast Chicken

This roast is flavorful, zesty and packed with tons of herby buttery goodness. This chicken roast will keep you making soup, sandwiches, enchiladas and more!
Print Recipe
Prep Time 12 hours
Cook Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

Dry Brine

  • 1 whole chicken approx 4.5 lbs
  • 1 tablespoon salt sea salt or kosher salt is recommended

Garlic Lemon Herb Butter

  • 2-3 tablespoon butter
  • 2 tablespoon olive oil
  • 2-3 tablespoon thyme and rosemary chopped
  • 3 garlic cloves finely chopped
  • 1 tablespoon black pepper coarsely ground is better
  • 1 lemon
  • ½-3/4 teaspoon salt

Instructions
 

  • Remove giblets, clean, rinse and pat dry chicken well. On a baking sheet, place the chicken and rub salt generously all over and inside the cavity. Leave uncovered in the fridge overnight.
  • When ready to roast, preheat oven to 425F and make the Garlic Lemon Herb Butter by combining all the ingredients listed above. Rub this really well into the chicken, under the wings, inside the cavity, and try to slide some under the skin covering the chicken breast.
  • Stuff the cavity with the lemon you squeezed, herbs stalks leftover and half a bulb of garlic (just slice down the middle), Truss up the chicken with oven safe kitchen twine around the legs and wings and roast in a pan at 425F for 55 minutes breast side up. Halfway through, flip the chicken, breast side down. Once the 55 mins are up, turn the broiler back on, and flip the chicken, breast side up once again and let it crisp up.
  • Let chicken rest for 15 minutes to allow the juices to settle and then carve.

Notes

  • I typically bake over a roasting rack, but if you don't have one the lay a bed of veggies (potato wedges, slices onions) and rest the chicken on top for an even heat circulation. 
  • If chicken is browning too quickly, you can tent the are with aluminum foil. 
  • Don't skimp on the salt for the dry brine. 1 tablespoon may seem like a lot but we're roasting a a whole bird. 
  • Avoid using iodized salt for at least the dry brine as it can leave a rather metallic taste. 
  • Don't be tempted to add too much garlic to your herb butter because garlic will burn. Also, make sure you chopped it very fine.