Garlic Herb Butter Roast Chicken

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 4


  • 1 whole CB Chicken (4-5 pound) – giblets and neck removed from cavity
  • ¼ cup unsalted butter, melted
  • 3 tbsp olive oil
  • ¼ cup white wine, (optional: use a dry wine like a Sauv blanc or Chardonnay)
  • 1 lemon, halved
  • Salt and freshly ground pepper, to taste
  • 2 tbsp fresh chopped parsley
  • 4 garlic cloves, minced
  • 1 head of garlic, roughly peeled and cut in half horizontally
  • 3 fresh whole rosemary sprigs


  • Preheat oven to 430°F. Line a baking tray with foil, or lightly grease a roasting pan.
  • Discard neck from inside the cavity and remove any excess fat and leftover feathers. Rinse chicken under cold running water. Pat dry with paper towels.
  • Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
  • Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
  • Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
  • Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
  • Baste again, then broil for a further 2-3 minutes, until golden.
  • Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

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