This Garlic Butter Whole Roasted Chicken recipe is all about balance: an olive oil rub infused with fresh garlic and just the right touch of salt and pepper allows the natural umami of the chicken to shine. Whether you’re hosting a dinner party, planning a cozy Sunday supper, or looking for something special with minimal effort, this dish checks every box.
Slow Roasted Whole Chicken
When it comes to feeding a hungry group, few things are more impressive or satisfying than a whole roasted chicken. My Garlic Butter Whole Roasted Chicken is the ultimate “set it and forget it” dish — roasted low and slow for 2.5 hours at 325°F to achieve that ultra-juicy, fall-off-the-bone texture. The magic is in the simplicity: a handful of ingredients, under 10 minutes of prep, and a rich, garlicky aroma that fills your kitchen as it cooks.
Ingredients Needed to Make the Garlic Butter Whole Chicken Recipe
- 4-5 Pound Whole Chicken
- 3 tbsp Butter
- 2 tbsp Olive Oil
- 2 tsp Salt
- 1 tsp Pepper
- 3 Cloves of garlic, minced or grated
- 1-2 onions quartered
Notes for Success
Pat the chicken dry before seasoning to help the skin crisp up beautifully in the oven.
Tuck the garlic oil under the skin for even more flavor infusing into the meat.
Roast low and slow on top of the quartered onions to ensure a moist, evenly cooked bird—no dry chicken here.
Let it rest for 10- 15 minutes before slicing to allow juices to redistribute for the most tender bite.
Save the drippings to drizzle over sliced chicken or use in a quick gravy.
How to Serve the Garlic Butter Whole Roasted Chicken ~
- As a Main Dish: Serve with roasted vegetables or a simple sheet pan side like Sheet Pan Ham and Cheddar Scalloped Potatoes.
- Serve alongside a fresh kale salad or a crisp Spinach Salad to add brightness and balance.
- Holiday Table Favorite: Make it part of your holiday spread with all the festive favorites— stuffing, cranberry sauce, and creamy mashed potatoes.
- Make-Ahead Meal Prep: Repurpose leftovers in a flavorful Curried Chicken salad, soups, or a cozy chicken pot pie.
- Slice and serve with homemade focaccia bread to soak up all the garlicky drippings.
Whether you’re serving it for a special gathering or an easy weeknight dinner, this garlic butter roasted chicken brings comfort, flavor, and crowd-pleasing simplicity to the table.
Garlic Butter Whole Roasted Chicken
Ingredients
- 4–5 pound whole chicken
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 cloves garlic minced or grated
- 1-2 onions quartered
Instructions
- Preheat your oven to 325°F. Prepare your roasting pan or a large cast-iron or heavy pan by laying out the quartered onions in a circle on the bottom of the pan.
- Pat the chicken dry with paper towels and place it on top of the quartered onions.
- In a small bowl, mix together the olive oil, minced garlic, salt, and pepper. Rub the garlic oil mixture generously all over the chicken — including under the skin and inside the cavity if possible.
- Add the 3 tablespoons of butter to the top of the chicken and roast uncovered for 2.5 hours, or until the internal temperature reaches 165°F and the skin is deeply golden and crisp.
- Let rest for 10–15 minutes before carving to lock in all the juices.
Notes
Pat the chicken dry before seasoning to help the skin crisp up beautifully in the oven.
Tuck garlic under the skin for even more flavor infusing into the meat.
Roast low and slow on top of the quartered onions to ensure a moist, evenly cooked bird—no dry chicken here.
Let it rest before slicing to allow juices to redistribute for the most tender bite.
Save the drippings to drizzle over sliced chicken or use in a quick gravy.
Leave a Reply
You must be logged in to post a comment.