Juicy Garlic Roast Chicken
About this recipe
Nothing brings people together like a roast dinner. I partnered up with Our Place on their new Ovenware Set to create something special.
What makes this roast chicken extra special is the garlic butter rub, which ensures the skin turns golden brown and full of flavour. The aroma that fills your kitchen while it’s roasting is enough to make anyone hungry! Whether you're serving it for a Sunday roast, a special dinner, or a weeknight meal, this chicken will surely be the star of the show.
The secret to getting it so juicy is ensuring the chicken is cooked properly at a consistent temperature and resting before carving. This guarantees that all those delicious flavours stay locked in!
FAQ: Juicy Garlic Roast Chicken Recipe
1. How do I get the skin extra crispy?
To get that crispy skin, make sure to dry the chicken skin before rubbing it with the garlic butter. Any excess moisture will make it harder for the skin to crisp up. Also, roast the chicken at a high temperature to allow the skin to brown beautifully.
2. Can I use fresh garlic instead of garlic powder?
Yes! Fresh garlic will give a stronger flavour. Simply chop or crush around 4-5 cloves of garlic and mix them with the butter. This will infuse the chicken with an even more intense garlic taste.
3. How long should I roast the chicken?
The roasting time depends on the size of your chicken. Generally, you’ll want to roast it for about 20 minutes per 500g (1 lb), plus an additional 20 minutes. Ensure it reaches an internal temperature of 75°C (165°F) to be fully cooked.
4. Can I roast vegetables alongside the chicken?
Absolutely! Root vegetables like carrots, potatoes, and parsnips roast beautifully with the chicken. Simply chop them into bite-sized pieces, toss them in olive oil, and place them around the chicken in the roasting pan.
5. How do I store leftover chicken?
You can store leftover roast chicken in the fridge for 3-4 days. Make sure to place it in an airtight container to keep it fresh. You can reheat it in the oven for best results, ensuring it stays juicy.
This Juicy Garlic Roast Chicken is a winner every time—perfectly roasted, full of flavour, and guaranteed to impress your family and friends. Enjoy!
Ingredients
Compound Butter:
- 125g butter
- 2 sprigs of rosemary
- 1 tbsp salt
- 2 tbsp black pepper
- 2 tbsp thyme
- 2 tbsp parsley
- 1 tbsp garlic puree
Roast Chicken:
- 1 medium-sized chicken (1-1.2kg)
- 2 tbsp chicken seasoning
Compound Butter:
- 250g butter
- 4 sprigs of rosemary
- 2 tbsp salt
- 4 tbsp black pepper
- 4 tbsp thyme
- 4 tbsp parsley
- 2 tbsp garlic puree
Roast Chicken:
- 2 medium-sized chickens (2-2.4kg)
- 4 tbsp chicken seasoning
Compound Butter:
- 375g butter
- 6 sprigs of rosemary
- 3 tbsp salt
- 6 tbsp black pepper
- 6 tbsp thyme
- 6 tbsp parsley
- 3 tbsp garlic puree
Roast Chicken:
- 3 medium-sized chickens (3-3.6kg)
- 6 tbsp chicken seasoning
Ingredients
Compound Butter:
- 1/2 cup butter
- 2 sprigs of rosemary
- 1 tbsp salt
- 2 tbsp black pepper
- 2 tbsp thyme
- 2 tbsp parsley
- 1 tbsp garlic puree
Roast Chicken:
- 1 medium-sized chicken (2.2-2.6lbs)
- 2 tbsp chicken seasoning
Compound Butter:
- 1 cup butter
- 4 sprigs of rosemary
- 2 tbsp salt
- 4 tbsp black pepper
- 4 tbsp thyme
- 4 tbsp parsley
- 2 tbsp garlic puree
Roast Chicken:
- 2 medium-sized chickens (4.4-5.2lbs)
- 4 tbsp chicken seasoning
Compound Butter:
- 1 1/2 cups butter
- 6 sprigs of rosemary
- 3 tbsp salt
- 6 tbsp black pepper
- 6 tbsp thyme
- 6 tbsp parsley
- 3 tbsp garlic puree
Roast Chicken:
- 3 medium-sized chickens (6.6-7.8lbs)
- 6 tbsp chicken seasoning
Instructions
- Heat oven to 200C/180C fan/gas 6.
- In a small bowl, mash cubed butter with all listed seasoning. Mix everything together with some seasoning and set aside.
- With scissors cut the spatchcock out of the chicken then thoroughly wash the chicken with half a lemon and place it in Main Bake
- Use your fingers to loosen the chicken skin away from the breast, then push most of the butter mix into the gap.
- Rub the rest of the butter all over the outside of the chicken. Lastly, sprinkle extra all-purpose seasoning and rub it into the chicken.
- Set the chicken on the middle shelf for 45-90 minutes, basting with the buttery juices after about 40 mins. If your chicken is browning a lot 25 minutes in cover within tinfoil and remove 10 minutes before the end of cooking time.
- When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins.
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