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Oven Roasted Chicken with Lemon Rosemary Garlic Butter

This perfectly tender and juicy whole oven-roasted chicken gets brushed with a fresh lemon rosemary garlic butter and stuffed with aromatics for extra flavor. It’s perfect for Sunday dinner, but easy enough for a weeknight!

Oven Roasted Chicken with Lemon Rosemary Garlic Butter | foodiecrush.com #whole #oven #dinner

Searching through cookbooks, leafing through food magazines and trolling through food blogs proves one fact over and over again: Cooks love making recipes with chicken.

While the boneless chicken breast seems to be the star in most recipes, the whole bird cannot be ignored. There’s nothing quite like a juicy hen, perfuming the whole house, to get the salivating started.

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This whole roasted chicken recipe is like a butter infused invitation to belly up to the Sunday dinner table. But it’s so easy you could totally make it any day of the week. 

Oven Roasted Chicken with Lemon Garlic Butter | foodiecrush.com

Chicken on the bone. Chicken with skin. Those two things give chicken a flavor all on its own.

But when you layer that baby bird with the soft, buttery mix of garlic, lemon and rosemary a totally new flavor permeates our chicken-little under, and over, the skin.

And that skin, oh that lovely, golden skin. Butter baby. It does the trick.

Oven Roasted Chicken with Lemon Rosemary Garlic Butter | foodiecrush.com #whole #oven #dinner

About the Recipe

Use Real® butter for this recipe, either salted or unsalted will do since you’ll be adding your own kosher salt and freshly ground black pepper. Here’s how to soften your butter when you’re in a pinch.

Gently pry the skin from the meat of the bird’s breasts and legs and work that flavored butter over the meat. Then, slather the top of the skin with the butter, too. Flavor on flavor.

Fresh aromatics of lemons, onions and a full head of garlic (cut in half) are stuffed in the cavity while the rest sit in the pan with a good dousing of wine to add moisture to the whole deal.

Oven Roasted Chicken with Lemon Rosemary Garlic Butter | foodiecrush.com #whole #oven #dinner

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.  

4 from 1 vote
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Oven Roasted Chicken with Lemon Rosemary Garlic Butter

This perfectly tender and juicy whole oven-roasted chicken gets brushed with a fresh lemon rosemary garlic butter and stuffed with aromatics for extra flavor. It's perfect for Sunday dinner, but easy enough for a weeknight!

Ingredients

  • 1 4-5 pound chicken at room temperature giblets and neck removed from cavity
  • 2 onions quartered
  • 1 head of garlic cut in half plus 3 garlic cloves minced
  • 3 lemons 2 cut in half and remaining half sliced into thin slices
  • 4 tablespoons unsalted butter softened
  • 2 teaspoons grated lemon zest
  • 2 fresh rosemary sprigs plus 1 sprig minced
  • Kosher salt and freshly ground pepper
  • ½ cup white wine

Instructions

  1. Preheat the oven to 425° and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper.
  2. Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
  3. Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine. Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155° to 160° and juices are running clear.
  4. Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.

Make it a great day friends, and cook something good.

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Comments

  3. Great tips on butter. Another trick I discovered is to cut slices, lay on a plate AND place over stovetop while you are preheating oven. The slight extra heat softens much faster. As far as the recipe…Garlic lemon butter whole chicken?! Everything about that is amazing.

    Reply

  11. I made this chicken last night for my first dinner party. I don’t have a lot of experience cooking but I made two for my guests and they absolutely loved it. Thank you for posting this fabulous recipe, I think my friends have a little more faith in my ability to cook after this :)

    Reply

  14. Delish! Love you idea of half head of garlic in the cavity and of course… Wine! Yes please. This was FAN-tastic! Only one change (addition, really..) dont get me wring this girl loves her some Butter, but what is better that butter? Butter AND mayonnaise. Mayo (the real stuff dont come at me with the tangy Zip of miracle whip. Just No.) under the skin and butter over the skin. Trust me. You will never go back… Unless its for seconds.

    Reply

  15. The recipe does not say what to do with the extra onions, garlic and remaining lemon halves and lemon slices. I assumed they go around the chicken before it cooks, but that was so much lemon and I only used the slices and put the 3 cut halves back into the fridge. I am hoping I am right on this. I saw that someone else asked the question but it was not answered by Heidi.

    Reply

  17. We’ve been looking for new easy recipes to add to our list. This was so easy and so delicious. We will be adding it to the regular rotation for sure!

    Reply

  18. I LOVE Chicken Roasted Chicken…..This recipe is in the oven right now….I have no doubt it will be Amazing…..The smells coming out of my Kitchen right now….are Incredible!!! I can’t wait to taste this Chicken to be done!!!!!

    Reply

  19. Waiting on Chicken to be done….Smells Amazing….Can’t wait to taste it….There will be a follow up!!!!

    Reply

  21. I tried it seasoning the chicken with lemon pepper, garlic powder and paprika. place 1/2 lime and half fresh hot pepper in cavity, also place butter and thyme under the skin. WOW so good make up your own mixture bake it on a cookie rack on sheet pan following the above instructions what a golden crunchier
    skin.

    Reply

  22. I’m about to make this.. I am fairly handy in the kitchen and will add some 5 spice and paprika to butter mixture. I’ll let you know how it comes out! ☺

    Reply

  23. Made this delicious chicken recipe this evening. It was so juicy and the skin was crispy, loved turning the chicken throughout the baking process. This is going to be my new baked chicken go to recipe.

    Reply

  25. I followed this recipe exactly and made this a few weeks ago and it was truly delicious. I served it with homemade mashed potatoes and Brussel sprouts. I’m actually going to the store right now to make it again tonight.

    Reply

  26. The country where i am now don’t allow alcoholic drinks so i have no way can get white wine..i want to try your recipe what can i substitute to white wine?thank you

    Reply

  27. I suggest seasoning and filling the cavity first, then buttering under and on the skin. I can also assure you that if you get buttered up and don’t want to go back to the computer to check the ingredients, resulting in leaving the aromatics out of the cavity and putting them on top instead, it is still delicious. :)

    Reply

  28. This was perfect for Friday dinner with friends. It’s easy yet impressive.everyone thought i was the goddess of food, lol! loved the whole spices (garlic, lemons rosemary.) Both flavourful and delightful to the eyes.
    A must do again.will tag you the pic from the heart of nairobi.
    Thank you

    Reply

  29. I made this for my family last night and they loved it. The chicken was moist, juicy, and flavorable. This recipe is definitely a “keeper.!”

    Reply

  31. While I think that the alcohol content bakes out, we do not consume alcohol in our home so I don’t have wine on hand. I do have red and white wine vinegars. Would those be bad to use?

    Reply

  33. I made this a couple of days ago and it was delicious. Thanks for sharing.

    I made it slightly differently and thought others might be interested…..

    I actually made this in an old-fashioned wood-fired stone oven. I actually never use the thermometer on the oven, I just light the fire and have the wood burning for a certain amount of time. In this case 90 minutes with a good fire. The last 15 minutes adding no new wood to avoid excessive flames when roasting.

    I pushed the ashes to the sides and started roasting.

    I roasted it for 10 minutes uncovered to brown it nicely, followed by 40 minutes with the roasting tin covered in foil. I turned the tin around half way through.

    To be on the safe side I always use a probe thermometer to test the temperature in the thickest part of the least. I went for 80ºC and the chicken came out beautiful.

    Reply

  34. I absolutely love this recipe! The seasoned butter makes the chicken flavorful and very juicy. The only thing I changed was I used a lime along with the lemon. I also added cut up potatoes, broccoli, carrots, and onions to the bottom of the roasting pan. The veggies were deliciously roasted with the drippings from the chicken. The whole family raved over this meal! Thanks!

    Reply

  35. Ok this looks amazing and I just made it BUT my chicken skin kept sticking to pan when I went to flip it over so I lost that yummy crunchy skin effect

    Reply

  38. Wonderful recipe. Came out moist with lots of flavor. Left overs were yummy too! Didn’y have as many lemons on hand but still tasted fab. My new go-to roast chicken recipe.

    Reply

  39. I have never before turned a chicken over as it was roasting, but did so according to this recipe and lost all that delicious, crispy skin from the breast…. So mad! I should have listened to my gut. I’m sure this would have been great otherwise.

    Reply

  40. I made this for my fiancé’s entire family last night as a welcome to America meal and they loved it! I’m so thankful i found this post. It made for the tastiest, easiest chicken I’ve ever made. Thanks again!

    Reply

  45. Planning to make this for Thanksgiving for our small gathering. Instead of a small turkey, we got a big chicken. Any thoughts on what we might need to change for a larger 7-8 pound bird?

    Reply

  46. YUMMMEEE! This was wonderful. Thanks for the recipe.
    We added unpeeled russet potatoes to the bottom of the pan and let them cook along with the chicken. They were approximately 3inch chunks, seasoned with Lawry’s season salt and smoked paprika, placed skin side down in the pan all around the chicken. The flesh became tight on top and creamy inside. Even the onions the recipe calls for came out tasty.
    I think next time I will try using a rack for (hopefully) more uniform browning.
    One lesson I recently learned is that the chicken you choose can make such a difference. Go for one that is fresh and hormone free – it’s worth the extra money.

    Reply

  47. I did a twist on this recipe by soaking the chicken overnight in a brine of chardonnay, water, sea salt, rosemary and lemon slices. After doing the prep part of the recipe, I put the chicken in the smoker on low for about 5 hours. Instead of using water in the smoker tray, I used the chardonnay/water mix that was the brine. It was the best chicken I ever had!! It literally fell off the bone and the chardonnay in the smoker gave a delightful flavor. I’m going to do the recipe again today and roast it in the oven this time to compare tastes!

    Reply

    • Wow, that sounds amazing Kelee. That’s similar to how we prepare our Thanksgiving turkey, basted in wine and butter. I will totally try this way and share on the blog and credit you, if that’s okay with you :)

      Reply

  48. Made this for my parents’ anniversary and they loved it! I marinated the chicken with rosemary, salt, & pepper for 24 hours though.
    Thank you for this recipe

    Reply

  49. I tried this recipe last night and I only used one lemon. The lemon flavor was so strong. Maybe because I squeezed some of the juice onto the chicken but I couldn’t enjoy it. I will trying this recipe again soon

    Reply

  50. Thank you for sharing this great recipe. I am interested in anything with Chicken as it was my favorite dish. A roasted chicken with an garlic twist. What more can you ask for?

    Reply

  51. Thanks for this recipe. Tried it tonight. I didn’t have any wine. :[ Will try again, for sure. Still yummy and looked great.

    Reply

  52. Thanks for the recipe. Make sure you make a chicken stock with the carcass. There are several good crock pot chicken stock options online that are no fuss and no mess.

    Reply

  53. So I made it today and it was phenomenal … moist in the inside and crispy in the outside . Wonderful recipe!!!!! I had one minor problem since I don’t own a thermometer to check the meat , the thighs,specifically the meat next to the bone remained pinkish. I’m thinking I should keep it in the oven for 30 minutes after flipping it, instead of twenty.

    Reply

  54. I loved this chicken recipe. We had two meals of it. Then I made chicken salad with the rest. Diced chicken, chopped celery, chopped pecans, chopped sweet pickles and mayo. SOOO Good on toasted rye with crisp lettuce.

    Reply

  56. What do you usually serve this with? Mashed potatoes or rice? And for a vegetable? I’m looking to serve this on Sunday for when my boyfriend visits!

    Reply

  57. I just made this awesome recipe, it was so delicious. I would make this again in a heartbeat. I put carrots around the chicken for the last 30 minutes and they were delicious.

    Reply

  59. this dish was yummy!! i used red wine —that’s all i had at home. it was very moist and delicious! thank you, thank you!!

    Reply

  61. I have never really prepared this but I get this regularly when I when I eat out with my uncle. Now that I can make my own at home, I should be able to control what goes into the food and the texture. Thanks Heidi…

    Reply

  64. I have my chicken in the oven now I’ll update on results but it already smells delicious! I don’t own a roasting pan either so once I sit the bird straight up I’m going to broil it for about 5-7 minutes or just until I get it brown and crispy enough!

    Reply

  65. I made this last night for a friend who just had a baby and her family. OMG, it was sooo tasty. I generally just burn everything to make sure no one gets salmonella, but OMG, the moistness…so moist. I’ll be making this weekly in the fall and winter. Thank you! Been searching for dishes to add to my staple of go-to dishes For memorization. This dish makes the cut.

    Reply

  67. I just made this recipe tonight. It was amazing. The chicken was so tender and juicy and FLAVORFUL! My family raved about it. I served it with roasted sweet potatoes and asparagus. Thank you for this awesome recipe.

    Reply

  68. Made this chicken for dinner. I would not use as much lemon in the future. Also, used white wine, will just use chicken broth the next time. Did not flip the chicken over, preferred the crispier skin. Was very moist and I got raves from the family. Had a chicken sandwich for my work lunch and it was delicious moist chicken.

    Reply

  69. Success! First time I ever made a whole chicken and it was a huge hit and fun to prepare. I used fresh cut herbs from my garden and shared my wine with a chicken. :) family loved it. I would love to hear any tips for getting the butter on the outside of chicken. I kind of just massaged it through and then ended up patting slabs here and there, figuring it would strategically melt around. Thank you!

    Reply

    • I had trouble with this, too. I just kind of smeared it as best as I could. I figured the basting would help, because it’s going to be yummy fat with all the seasonings at the bottom.

      Reply

  70. Thanks for the great recipe. I can’t wait to look at the rest of your blog, I’ve bookmarked it.

    I’m trying it now and this is the second roast chicken recipe I have tried. I’m thinking it will turn out great. It’s literally in the oven as I type, and I’m about to turn the chicken for the last time.

    Reply

  72. The chicken was tasty but I don’t see how you can avoid smoking the kitchen out when all the butter drips =very quickly to the bottom of the roasting pan and burns – which is exactlywhat I had happened. I had to keep adding water with some wine to keep the fat floating and not burning and smoking. That was tedious. may be the directions need to talk about this. May be it is better to make a boat of foil and place the chicken in the boat. I don’t see how people avoided this from happening.
    and yes, I followed the directions. I

    Reply

  74. I am not usually a whole chicken lover, but this was amazing! Crispy skin, moist chicken and lots of flavor! Yummy!!!! It definitely took a lot longer than expected, but well worth the wait!!!

    Reply

  76. Chicken was very tasty and moist. Used rosemary off of a huge rosemary bush we have in the backyard. Used only one lemon and it still had plenty of the lemon taste to it. Made the whole house smell fantastic! Thanks for the recipe.

    Reply

  77. Hi~~I want to try this delicious and interesting recipe for my Bible study group, about 14 ladies. Do you think that it would work with bone in chicken breast? Thank you!

    Reply

  78. The knorr add is completely blocking the instructions! I’ve made this before and it’s perfection, oh man. I’m so disappointed. I guess I’ll try and wing it from memory.

    Reply

    • Okay success! I refreshed, posted the above comment and returned to page and the add was gone! The bird is in the oven and I am very happy!

      Reply

  79. This is one of our favorite recipes. I roast it in our air-fryer. Outstanding and flavorful for low carb and whole family.

    Reply

  80. This was absolutely delicious. It was fun to make with my 11 year old daughter (rubbing the butter inside the chicken is one of those tactile experiences that kids love). It felt very rustic European. I used an organic chicken and robust rosemary from my garden. I wasn’t shy with the herbs (used a little bit of oregano and thyme inside the cavity). This was a huge hit at a dinner party and my daughter, who is super picky, raved about it. (To add, I rarely do reviews or comment. I felt that commenting on this seemed like a familiar experience to me, and lo and behold, I wrote a comment a few months ago. Welp. It’s that good).

    Reply

  81. Thanks for this recipe! I made it tonight and my daughter put the first piece in her mouth and said “Mama, this is GOOD!”

    The only change I would make is lowering the lemons. I used half the amount and it was a little overpowering – but still tasty.

    Reply

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