What’s better than a Sunday roast dinner? And for me, you can’t get any better than Roast Chicken. It’s hard to go past a perfectly seasoned, crispy skinned chicken, and luckily it’s super simple to cook!
Roast Chicken was one of the first things I learned to cook when I was younger. Despite its reputation, a roast dinner is super easy to whip up with minimal equipment and ingredients.
With this helpful guide you’ll be able to serve a delicious and juicy garlic butter roast chicken to your family for years to come!
Helpful Tips & FAQ’s
- If you want a perfectly golden and crispy skinned chicken then patting down the chicken with paper towel is essential. You also want to make sure you smother the whole chicken with butter before generously sprinkling over garlic salt.
- If you’re not sure how to know when chicken is cooked properly, then I highly recommend investing in a meat thermometer. It takes the guess work out of it and they’re quite inexpensive.
- Lining the roasting dish with baking paper or aluminium foil makes for easier clean up!
- Can I cook this recipe in the air fryer? If your air fryer is big enough to comfortably fit a whole chicken, then you can use it instead of an oven. But in my experience, the oven will usually give you the best results. I recommend buying bone-in chicken thighs or breasts if you want to use an air fryer and follow the recipe from then on.
Serving Suggestions
If you’re looking for a complete roast chicken dinner with all the trimmings then these are the perfect sides to go with garlic butter chicken…
- Garlic & Chilli Grilled Corn Cobs
- Roasted Mini Potatoes by Aussie Home Cook
- Green Beans with Cranberries & Almonds by Our Nourishing Table
- Roasted Carrots & Brussel Sprouts by Marcellina in Cucina
Garlic Butter Roast Chicken
Ingredients
- 1 tbsp oil
- 1.75-2kg whole chicken
- 100g butter softened
- 1 tsp garlic salt
- pepper to taste
- ¼ wedge of lemon
- 3 cloves of garlic whole, peeled
Instructions
- Preheat oven to 200℃ and drizzle oil over the bottom of a large roasting tray.
- Place chicken in roasting tray and pat dry using paper towel. Smother chicken all over with softened butter and sprinkle over garlic salt and pepper. Squeeze lemon over chicken and stuff used lemon wedge inside chicken along with garlic cloves.
- Bake chicken for 1.2-1.5 hours or until juices run clear when pierced in the thigh. The internal temperature should read 65℃ on a meat thermometer. Allow the chicken to rest for 10-15 mins before carving and serve.
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