This simple crispy roast chicken with garlic herb butter is everything I love about comfort food: golden skin that shatters with every bite, juicy tender meat, and rich pan juices that are just begging to be drizzled over potatoes or vegetables. It’s an easy yet elegant recipe that I can prepare for a Sunday dinner, a holiday meal, or any night I want something truly special without spending hours in the kitchen.

Why You’ll Love This Recipe

I love how this roast chicken looks and tastes like it came straight out of a restaurant kitchen, but the process is straightforward and approachable. The garlic herb butter melts into the chicken, infusing every bite with flavor, while fresh herbs and lemon keep it bright and aromatic. The skin crisps up beautifully at high heat, and a final quick broil ensures a golden finish. Best of all, the meat stays juicy and tender. It’s a reliable recipe that I find myself coming back to whenever I want to impress with minimal fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• whole chicken, about 4 pounds, room temperature, neck and giblets removed

• unsalted butter, melted

• olive oil

• lemon, halved

• salt

• black pepper

• fresh parsley, chopped

• garlic cloves, minced

• garlic head, halved horizontally

• fresh rosemary sprigs

Directions

1. I preheat my oven to 430°F (220°C) and line a roasting pan with foil or lightly grease it.

2. I pat the chicken dry with paper towels after discarding the neck and any excess fat.

3. I pour olive oil, melted butter, and the juice of half a lemon over the chicken, making sure to get under the skin and inside the cavity. I season generously with salt and pepper, then sprinkle with parsley.

4. I rub minced garlic all over the chicken, again making sure it gets under the skin for maximum flavor.

5. I stuff the cavity with the halved garlic head, rosemary sprigs, and the squeezed lemon half, then tie the legs with kitchen string.

6. I place the chicken breast-side up in the pan and roast for 1 hour and 15–20 minutes, basting halfway through, until juices run clear when the thigh is pierced.

7. I baste once more and broil for 2–3 minutes until the skin turns golden and extra crispy.

8. I remove the chicken from the oven, cover with foil, and let it rest for 10 minutes before carving. I serve with the pan juices and lemon wedges.

Servings and timing

This recipe makes enough to serve 4 people. It takes about 10 minutes of prep time and 1 hour 15 minutes of roasting, plus a short resting period, so the total time is roughly 1 hour 25 minutes.

Variations

• If I don’t have lemon, I sometimes use orange for a sweeter citrus note.

• When fresh herbs aren’t on hand, I use dried parsley and rosemary, reducing the amount since dried herbs are stronger.

• For a spicier kick, I add a pinch of smoked paprika or cayenne pepper to the garlic butter before rubbing it on the chicken.

• I occasionally add thyme or sage to the herb mix for a deeper, earthy flavor.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3–4 days. To reheat, I cover the chicken with foil and warm it in the oven at 350°F (175°C) until heated through. For quicker reheating, the microwave works, but I prefer the oven since it keeps the skin a little crispier. Leftover chicken also freezes well for up to 3 months.

FAQs

Can I use dried herbs instead of fresh ones?

Yes, I can. I just use about one-third of the amount since dried herbs are more concentrated than fresh.

How do I make sure the skin comes out crispy?

I always pat the chicken dry before seasoning and roast at high heat. The final broil helps give it that golden crisp.

How do I know when the chicken is fully cooked?

I check by piercing the thigh with a skewer—juices should run clear. A meat thermometer should read 165°F (75°C) at the thickest part of the thigh.

Can I cook two chickens at once?

Yes, I can roast two chickens side by side at the same temperature, though it may take slightly longer. I just check that both reach 165°F internally.

Can I make this in an air fryer?

Yes, I can. I just need to make sure the chicken fits in the basket. I cook at 380°F (193°C) for 30 minutes breast-side down, then flip and cook another 30–40 minutes until fully cooked.

Conclusion

This simple crispy roast chicken is proof that a few good ingredients and a straightforward method can create a truly unforgettable meal. I love how it delivers juicy meat, golden skin, and bold flavor every time I make it. Whether it’s for Sunday dinner, a holiday gathering, or just a weeknight when I want something special, this recipe always satisfies. It’s become one of my go-to dishes, and I think it will become one of yours too.