Garlic Butter Whole Roasted Chicken
Juicy, flavorful, and perfectly golden — this garlic butter whole roasted chicken is comfort food at its finest.
Servings: 6
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.