Garlic Butter Roast Chicken
Servings 4
Equipment
- Cast Iron Skillet or Roasting Pan
- Meat Thermometer
Ingredients
- 4 lb whole chicken at room temperature giblets and neck removed from cavity dry
- ¼ cup dry white wine
- 3 tbsp butter melted
- 3 tbsp olive oil
- 1 lemon halved
- 3 garlic cloves minced
- 2 tbsp fresh parsley plus 3 sprigs divided
- Sea salt and freshly cracked black pepper to taste
- 3 garlic cloves smashed
- 3 fresh whole rosemary sprigs
Instructions
- Preheat oven to 425 degrees. Coat a large cast-iron skillet or roasting pan with cooking spray.
- Discard neck from inside the cavity and pat dry with paper towels.
- Combine the white wine, melted butter, olive oil, lemon juice, minced garlic, and 2 tbsp fresh parsley; mix until well combined.
- Pour the mixture all over the chicken, under the skin of the breast meat, and inside the cavity.
- Season the whole chicken liberally on the outside and inside the cavity with sea salt and freshly cracked black pepper to taste.
- Tie the legs together with kitchen twine. Place breast-side up into the cast-iron skillet or roasting pan.
- Place it in the oven and roast for 1 hour and 15-20 minutes, basting halfway through cooking time, until the juices run clear, and a meat thermometer inserted into the thickest part of the chicken thigh reaches a temperature of 170 degrees.
- Remove from the oven and allow to rest for 10 minutes before carving and serving.
- Serve the roasted chicken, drizzled with pan juices and the remaining lemon half cut into wedges.