Easy Garlic Butter Roast Chicken

You don’t need a ton of time or fancy ingredients to prepare this Garlic Butter Roast Chicken. For me, this is hands-down the best way to roast a chicken—simple, reliable, and packed with flavor in every bite.

It’s juicy on the inside, golden and crispy on the outside, and the garlic butter takes it to a whole new level of cozy. If your family’s anything like mine, they’ll be sneaking bites before you even get it on the table.

This roast chicken recipe is my go-to when I want something hearty without the hassle. Just season it, pop it in the oven, and let it do its thing while your kitchen fills with that mouthwatering roasted garlic chicken smell.

Why This Is the Best Roast Chicken Recipe

There are a million ways to roast a chicken, but this one? It just works. Every. Single. Time.

Here’s why I keep coming back to it:

1. It’s all about the garlic butter.
That simple combo of softened butter, olive oil, and fresh garlic gets rubbed under and over the skin. It keeps the chicken juicy while giving you that crave-worthy golden crust. No dry chicken here, ever.

2. The prep is ridiculously easy.
No marinating, no brining, no stressing. Just season, stuff a little onion and herbs inside, slather on the butter, and bake. It’s a 10-minute prep, max.

3. The flavor is next-level.
Between the roasted garlic, the buttery herb rub, and the juicy meat, every bite is full of cozy, savory goodness. And if you toss some extras like lemon or onion slices into the pan? Even better.

4. It’s a one-pan wonder.
I love that you can roast everything in one dish (hello, less cleanup). Throw in some potatoes or carrots, and you’ve got a full meal with almost no effort.

5. It’s great for leftovers.
Shred any extra chicken into salads, wraps, or soups the next day. It’s the recipe that keeps on giving.

If you’ve ever been nervous about roasting a whole chicken, this is the one to try. No fancy steps, just good food that turns out right every time.

Ingredients You’ll Need

Here’s everything you need to make this garlic butter roast chicken. Simple pantry staples and a few fresh herbs go a long way here.

• 1 whole chicken (3½ to 4 pounds)
  Make sure to check the cavity for any giblets or neck before starting. Some chickens come with them, some don’t.
• ½ medium onion
  Cut it into quarters—this goes inside the chicken to add flavor while it roasts.
• 4 sprigs fresh thyme (or 1 sprig rosemary or parsley)
  Use whatever fresh herb you have on hand. Thyme gives the classic roasted flavor, but rosemary adds a lovely earthy note too.
• 2 tablespoons unsalted butter, softened
  This is the base of our garlic butter. Let it sit at room temp for easier mixing.
• 1 tablespoon olive oil
  Helps the butter spread and adds a bit more richness.
• 2 cloves garlic, minced (or more if you love garlic)
  Don’t hold back. Garlic is the star here.
• 1 teaspoon kosher salt (plus more to taste)
  You’ll use this inside and outside the chicken. It helps season the meat all the way through.
• Black pepper, to taste
  A few good cracks for seasoning and a little bite.

Optional Add-Ins for the Roasting Pan:

• More onions, lemon slices, extra garlic cloves, or even root veggies like carrots and potatoes. These soak up all that garlicky, buttery goodness while roasting.

How to Make Garlic Butter Roast Chicken (Step-by-Step)

This roast chicken recipe is super beginner-friendly. Just a little prep, then the oven takes over.

1. Preheat the oven

Set your oven to 450°F. We’ll lower the temp once the chicken’s in, but starting high helps give the skin that golden, crispy finish.

2. Prep the chicken

Check inside the cavity and remove any giblets or neck (not all chickens come with them). Then use paper towels to pat the chicken dry—this helps the skin crisp up nicely.

Season the inside and outside of the chicken with salt and pepper. Don’t be shy—this adds flavor from the very beginning.

3. Add flavor inside

Cut your onion into quarters and tuck one or two pieces inside the cavity along with the fresh thyme (or rosemary or parsley). This infuses the meat with flavor as it roasts.

If the chicken legs aren’t already tied, use a bit of kitchen twine to tie them together. This helps it cook more evenly and look a little more put-together.

4. Make the garlic butter

In a small bowl, mix together:

• 2 tablespoons softened butter
• 1 tablespoon olive oil
• 2 cloves minced garlic (or more!)
• 1 teaspoon kosher salt
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Stir until smooth and well combined.

5. Coat the chicken

Rub that garlic butter mixture all over the outside of the chicken. Use your hands or the back of a spoon to get it into every nook and cranny. If you’re feeling fancy, you can gently lift the skin and rub a little underneath too—it helps keep the breast extra juicy.

Season again with a bit more salt and black pepper, especially on top.

6. Roast the chicken

Place the chicken breast-side up in a cast iron skillet or any oven-safe baking dish. If you want to add extras like lemon wedges, garlic cloves, or onion slices, go ahead and scatter them around the chicken in the pan.

Put the chicken in the oven and immediately lower the heat to 425°F.

Bake for 45 to 55 minutes, or until:

• The juices run clear when you cut between the leg and thigh
• A meat thermometer reads 165°F in the thickest part of the thigh

7. Rest before slicing

Once it’s done, take the chicken out of the oven and let it rest for 10 to 15 minutes. This keeps all those tasty juices from running out when you slice it.

8. Serve and enjoy

Slice it up and spoon some of that melted garlic butter from the pan over the top. It’s next-level delicious. Pair it with rice, roasted veggies, mashed potatoes—whatever your crew loves.

What to Serve with Garlic Butter Roast Chicken

This Garlic Butter Roast Chicken is one of those meals that plays nice with just about anything. Whether you’re keeping it simple or going all-out Sunday dinner mode, here are a few tasty ways to round out your plate:

Classic and Cozy

• Mashed potatoes – The buttery garlic drippings from the pan? Drizzle them right over a pile of creamy mashed potatoes and thank me later.
• Roasted carrots or green beans – Toss them on a separate sheet pan with olive oil and salt. They’ll roast in about the same time as the chicken.

Easy Weeknight Sides

• Steamed rice or buttered noodles – Quick, easy, and great for soaking up all that garlicky goodness.
• Simple side salad – Something crisp and fresh balances the richness. Try mixed greens with lemon vinaigrette or a little arugula with parmesan.

Want to Make It a Full Spread?

• Dinner rolls or crusty bread – Perfect for sopping up the juices left in the pan.
• Roasted potatoes or sweet potatoes – Toss them in the pan with the chicken to cook in that garlic butter. One pan, one cleanup, big flavor.

Leftover Ideas

If you’re lucky enough to have leftovers, try:

• Shredding the chicken into wraps or sandwiches
• Tossing it into a salad with avocado and your favorite dressing
• Adding it to a soup or pasta later in the week

This garlic butter roast chicken really does it all.

Queen Roast Tips & Secrets

Want to roast chicken like a pro? These are the tried-and-true tricks I use every single time:

• Pat the chicken dry.
  Moisture on the skin = soggy results. Use paper towels to dry the chicken well before seasoning.
• Let the chicken come to room temp.
  About 30 minutes on the counter helps it cook more evenly and prevents underdone spots near the bone.
• Rub butter under the skin.
  Carefully lift the skin over the breast and rub some garlic butter underneath—it keeps the meat extra juicy.
• Season the cavity too.
  A little salt and pepper inside the chicken, plus the onion and herbs, means flavor all the way through.
• Rest the chicken after roasting.
  Give it 10 to 15 minutes before slicing so the juices don’t run out. It’s worth the wait.
• Use a meat thermometer.
  Check the thickest part of the thigh (without hitting bone). You’re looking for 165°F for perfectly cooked meat.
• Roast extras in the pan.
  Garlic cloves, lemon wedges, onions, or potatoes all soak up the drippings and turn into bonus flavor bombs.
• Spoon pan juices over before serving.
  That garlic butter and chicken juice at the bottom of the pan? Drizzle it on top like it’s gravy.

Frequently Asked Questions About Garlic Butter Roast Chicken

This garlic butter roast chicken has been a dinnertime hero in my kitchen more times than I can count. It’s cozy, flavorful, and feels a little fancy without actually being a lot of work. Just simple, good food that brings everyone to the table.

Whether it’s your first time roasting a whole chicken or you’re just looking for a new go-to, this one’s a keeper. Once you try it, you’ll see why I call it the queen of all roasts.

If you try it, let me know how it goes—I’d love to hear what you served with it or how your family liked it! And once you’ve mastered this one, give my Garlic and Herb Roast Chicken a try next. It’s another favorite in my kitchen!

Happy roasting 🧄🍗