– **Title**: Oven Roasted Garlic Butter Chicken
– **Ingredients**:
– 4 chicken thighs (bone-in, skin-on)
– 4 chicken drumsticks
– 1/2 cup unsalted butter
– 8 cloves garlic, minced
– 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
– 1 lemon, juiced
– Salt and pepper to taste
– 1 tablespoon olive oil
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Preheat your oven to 425°F (220°C).
2. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it. Stir in the rosemary, thyme, lemon juice, salt, and pepper. Remove from heat.
3. In a large bowl, combine the chicken thighs and drumsticks with the olive oil, ensuring they are well coated. Season with additional salt and pepper.
4. Place the chicken pieces in a roasting pan or cast-iron skillet, skin-side up.
5. Pour the garlic butter mixture evenly over the chicken, making sure some of the garlic bits are on top of the skin.
6. Roast in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy.
7. Once done, remove the chicken from the oven and let it rest for 5-10 minutes before serving.
8. Garnish with freshly chopped parsley and enjoy!
Ingredients & Substitutions
Whole Chicken: A 4-5 pound chicken is perfect for roasting and stays juicy. If you prefer, you can use chicken parts like thighs or breasts. Just adjust cooking time since they cook faster.
Butter: Unsalted butter gives you control over salt. If you’re looking for a lighter option, you could substitute with olive oil or avocado oil, but the flavor will be a bit different.
Garlic: Fresh garlic is best for that strong flavor. However, if you’re in a pinch, garlic powder can work. Use about 1 teaspoon of garlic powder for every clove you’d use.
Lemon: Fresh lemons brighten the dish. If you don’t have them, lime juice can be a good substitute, adding a different but pleasant zing.
Herbs: Fresh rosemary and thyme boost flavor, but dried herbs can work too. Use about 1 teaspoon of dried herbs for each tablespoon of fresh. I suggest using a mix of your favorite herbs as well!
Vegetables: Baby potatoes are great for roasting, but feel free to swap in other root vegetables like sweet potatoes or carrots. Adjust roasting times as needed based on size.
How Do I Get My Chicken Crispy on the Outside and Juicy on the Inside?
The key to achieving a perfect roast is getting the skin crispy while keeping the meat juicy. Here are some helpful tips:
- Pat the chicken dry before seasoning; moisture prevents browning.
- Roast at a high temperature (425°F) to help crisp the skin quickly.
- Baste with the garlic butter sauce every 30 minutes. This adds flavor and keeps the skin moist!
- Let the chicken rest for about 10-15 minutes after roasting; this allows juices to redistribute.
By following these steps, your chicken should come out beautifully crispy and delicious every time.
Oven Roasted Garlic Butter Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 1 whole chicken (about 4-5 pounds)
- 1/2 cup unsalted butter, melted
- 6 cloves garlic, minced
- 2 lemons (1 for juicing, 1 cut into wedges)
- 1 tablespoon fresh rosemary, chopped (plus extra sprigs for roasting)
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
For the Roasting Vegetables:
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (such as carrots and bell peppers)
- Olive oil for drizzling
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 1 hour and 15 minutes to roast the chicken. In total, you should plan for around 1 hour and 30 minutes. Don’t forget to let the chicken rest for 10-15 minutes after cooking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure that it’s hot enough to roast the chicken perfectly.
2. Make the Garlic Butter Sauce:
In a small bowl, combine the melted butter, minced garlic, juice from one lemon, chopped rosemary, thyme, salt, pepper, and paprika. Stir well to mix everything together into a delicious garlic butter sauce.
3. Prepare the Chicken:
Take your whole chicken and pat it dry with paper towels. Place it in a large roasting pan. Pour half of the garlic butter sauce over the chicken, making sure to coat it nicely all over. Save the other half of the sauce for later!
4. Stuff the Chicken:
For added flavor, tuck the lemon wedges and a few extra sprigs of rosemary inside the cavity of the chicken. This will infuse the chicken with lovely flavors as it cooks.
5. Add the Vegetables:
In the same roasting pan around the chicken, add the halved baby potatoes and the mixed vegetables. Drizzle with some olive oil, season with a pinch of salt and pepper, and toss everything to combine. Spread the vegetables out around the chicken.
6. Roast the Chicken:
Place the roasting pan in the preheated oven and let it roast for about 1 hour and 15 minutes. Halfway through, basting the chicken with the reserved garlic butter sauce will make it extra yummy. The chicken is done when it reaches an internal temperature of 165°F (75°C).
7. Rest and Serve:
Once the chicken is cooked to perfection, take it out of the oven and let it rest for 10-15 minutes before carving. This helps keep the juices in. Serve your delicious garlic butter chicken warm, garnished with some chopped parsley, alongside the roasted veggies.
Enjoy your delicious oven-roasted garlic butter chicken!
Can I Use Chicken Parts Instead of a Whole Chicken?
Absolutely! You can use chicken breasts, thighs, or drumsticks instead. Just adjust the cooking time; typically, chicken parts will cook faster, so start checking for doneness at about 35-40 minutes, or until the internal temperature reaches 165°F (75°C).
What Can I Substitute for Fresh Herbs?
If you don’t have fresh herbs on hand, you can use dried herbs in a pinch. Generally, use about one-third of the amount specified for fresh herbs. So, for this recipe, use 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme instead of the fresh versions.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) for about 20 minutes, cover with foil to prevent drying out. You can also reheat in the microwave, but the oven will retain the crispy skin better!
Can I Add Other Vegetables?
Definitely! Feel free to get creative with your mixed vegetables. Zucchini, asparagus, or even Brussels sprouts would work well. Just adjust cooking time as needed based on the type and size of the vegetables added.
