Welcome, no Thanksgiving table would be complete without a big chicken/turkey in the center and today I’m going to share with you guys my juicy and flavorful oven-roasted garlic butter chicken recipe.

Everyone is waiting for Thanksgiving, especially me because I love those dinner feasts where I can eat all my favorite dishes. And this thanksgiving it’s gonna be more fun as I have this amazing garlic butter chicken recipe.

I got to know about this recipe when I was searching for something to make on Thanksgiving, and then I came across many of the recipes which were made using turkey, I thought why not to try this with chicken.

And trust me guys it came out so nice and beautiful, that’s why I decided to share it with you all and I am here with my amazing and delicious oven-roasted garlic butter chicken recipe.

Image by:- Alison Marras

You should also check my other chicken recipes:

Guide for roasting perfect garlic butter chicken recipe:

1.5 to 2 pounds 400 F (200 C/Gas 6)45 minutes to 1 hour
2 to 2.5 pounds400 F (200 C/Gas 6)1 to 1 hour 15 minutes
2 .5 to 3 pounds375 F (190 C/Gas 5)1 hour 15 minutes to 1 hour 45 minutes
3 to 4 pounds3 to 4 pounds1 hour 45 minutes to 2 hours 15 minutes
5 to 8 pounds375 F (190 C/Gas 5)about 20 minutes per pound plus about 15 minutes standing time
Guide for roasting perfect garlic butter chicken recipe

If you want your roasted garlic chicken recipe to be a perfect recipe then do follow the chart, as there I have mentioned all the important details which will help you to figure out temperature and time depending on the size of your chicken so that you can cook according to that time to get a perfect result for garlic butter chicken recipe.

Hope this chart will help you to figure out which conditions are perfect for your chicken.

Let’s have a look at our ingredients of our garlic butter chicken recipe.

  • Chicken: An all-time favorite meat loved by everyone, it can probably be used in every recipe.
  • Chicken broth: This is used to enhance the flavor of the dish and sometimes for the gravy and juices.
  • Dried herbs: They are used in both ways, marinate as well as a stuffing also. In total, the goal behind using herbs is to add amazing flavor to the dish.
  • Garlic & Onion: Used to enhance the flavor of the recipe, and they always help to complete the flavor.
  • Butter: The main ingredient for our recipe.

Products I have used are mentioned below(Amazon Affiliate Links):

  • Glass mixing bowl: Perfect for mixing, serving, and storage purpose.
  • Spatula: Made of high-quality silicone, easy to handle, and dishwasher safe.
  • Roasting pan: Stainless steel multifunctional roasting pan with handles, and dishwasher safe.
  • Baster: Made of high-quality materials, easy to clean, and dishwasher safe.
  • Lifters: Made of stainless steel, easy to clean, and dishwasher safe.
  • Cutting board: Made of high-quality Acacia wood, multifunctional, and reversible.
  • Carving knife: Well designed, razor-sharp edge with wood handle.
  • Carving fork and knife: Triple-riveted handle, high carbon, stainless steel.
  • Measuring cup: Measuring cup with stylish design, and dishwasher safe.
  • Whisk: Polished stainless steel wires with a comfortable grip, and dishwasher safe.

For our garlic butter chicken recipe, we will start with butter and herb spread, then we’re going to stuff it full of goodies get it ready for roasting in the oven and I’ll show you guys how to make the most delicious chicken gravy to go along with this.

Start things off with butter spread in a bowl, soften to 1 cup of unsalted butter. To that, add 2 tablespoons of salt, 1 tablespoon of smoked paprika, 1 tablespoon of dried basil, 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, and add a little ground black pepper to that and then mix this all together.

Now for the star ingredient for our garlic butter chicken recipe is our chicken today, I’ve used a 4-pound chicken which is a fairly small one, so if you’re making a chicken-like to save 5 or 7 pounds, you can adjust the number of ingredients especially for that butter spread.

To accommodate a larger chicken I like to place it onto a baking sheet and onto a wire rack, it will just collect all that moisture that’s going to drip off the chicken, and using a paper towel just to absorb any of that extra moisture.

And now, the secret to getting the most flavor into your chicken is actually putting some of that butter underneath the skin that way it’s trapped underneath there while that chicken is roasting.

So the trick to doing that is, grab a little rubber spatula or the back of a spoon and slide it underneath that skin you want to be careful that you don’t puncture the skin just slide it underneath there gently.

And now, that you have your chicken prepped, you can start adding some of that seasoned butter on the inside, just push it in there with a little spatula you could also do this with your fingers and then use your hands to kind of spread that butter underneath the skin.

And once you have those chicken breast seasoned underneath it’s time to spread that remaining butter all over the rest of the chicken.

So, just spread a generous amount over the drumsticks over the wings over the top and this is just going to add so much incredible flavor and it’s going to give you one of the best chickens you’ve ever had.

And once the outside is all covered in that delicious butter, season the inside with some salt just throw in a couple of teaspoons of sea salt on the inside.

And stuff this with citrus, and this citrus is going to add so much incredible flavor to this recipe. I just sliced up an orange and a lemon and put some of those pieces in and then alternate with adding some shallots and garlic on the inside as well and then also add a large bundle of fresh rosemary and fresh thyme.

And to keep this chicken together grab about a three-foot section of butchers twine and start by wrapping it around the backside of the chicken.

First bringing it forward and then wrap it around the drumsticks, just once and then tie them together and then make sure you tuck those little wings underneath the chicken so that they don’t get burnt because they’re really thin and they’re on the outside so they’re bound to get burnt first.

And this chicken is ready to go into the preheated oven to 375 F. The last thing I like to do is, grab a little piece of foil and wrap it around the ends of the drumsticks that way they don’t get burnt in the oven and this chicken is going to bake at 375 F for 2 hours and 15 minutes.

Now the timing is all based on the size of your chicken, to get the right timing for the size of your chicken, go through the chart above.

At the 2-hours baking mark, take tour chicken out of the oven instead of basting it just brush it with even more butter over the top.

Just to make this chicken even juicier, add 1 cup of chicken broth into the roasting pan this is going to add extra moisture into the oven.

Just take your chicken out of the oven, and let me tell you guys that my house was smelling so incredible.

Now I recommend basting the chicken twice half an hour before it’s done and then once you take it out just grab your baster and suck up all those incredible juices from the bottom of the pan and give your chicken a couple of pour-overs.

Once you’ve basted your chicken just let us say in the roasting pan for about 15 to 20 minutes, at this point is just so piping hot you don’t want to burn yourself and also you want to let some of those juices get reabsorbed back in there.

And now let me show you how to make a delicious chicken gravy.

So all these drippings at the bottom of the pan what you want to do is strain them through a fine-mesh strainer, lined with a cheesecloth that’s just going to help catch all those little tidbits.

Just pour that over a large measuring cup and chicken drippings have a lot of fat, so just let them stand for about five minutes the oil will rise up to the fat you could strain that off, and then you want to keep those drippings that will settle at the bottom.

For gravy sauce, add half a cup of unsalted butter into a small saucepan and allow that butter to melt. And once the butter is melted, add in half a cup of all-purpose flour and then whisk this mixture until it’s nice and smooth and then cook it for about two to three minutes allowing that flour to cook.

Then slowly begin adding two cups of chicken broth and make sure you give it a good whisk. After each addition and last add in the chicken drippings, season this to taste with a little bit of salt (make sure you taste it before you add that salt because those drippings can sometimes be point quite salty). Now, add a little bit of ground black pepper and let this mixture come up to a simmer.

(Now if you want the gravy to be thicker you can add less chicken broth if you want it to be thinner add more.)

And then pour that gravy into a beautiful gravy boat for serving.

You can make this for Thanksgiving, for Christmas, for any kind of special dinner get-together. It is the perfect chicken, it’s so juicy and tender, it’s packed with so much incredible flavor.

Garlic Butter Chicken

No dinner party would be complete without this garlic-butter coated chicken recipe. This is a perfect dish for Thanksgiving, Christmas, and regular get-together dinner parties.
Course Dinner
Cuisine American
Keyword butter, chicken, garlic, thanksgiving
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Rest time 20 minutes
Total Time 2 hours 55 minutes
Servings 8
Calories 340kcal


  • Roasting pan
  • Baster
  • Cutting board
  • Carving knife


  • 4 pound chicken
  • 1 cup butter unsalted
  • 2 tbsp salt
  • 1 tbsp smoked paprika
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • ground black pepper
  • 2 lemons quartered
  • 2 oranges quartered
  • 3-4 shallots roughly chopped
  • 15-20 garlic cloves
  • bundle of thyme and rosemary fresh
  • ½ cup water
  • 1 cup chicken broth

For gravy

  • ½ cup butter
  • ½ cup flour
  • 2-3 cups chicken broth
  • turkey drippings from pan
  • salt & pepper


  • Preheat the oven at 375F and prepare the large roasting pan. Take chicken out of its packaging and clean the chicken by removing its neck and giblet.
  • Place chicken on a wired rack or a baking pan to catch the drippings and pat dry it using a paper towel. Now separate the skin from the chicken breast using the rubber spatula or back of the spoon, be careful not to puncture it.
  • Now prepare the butter mixture, in a bowl add butter and all dry spices and mix well. For easy mixing, and spreading heat the butter for 20-30 seconds.
  • Now apply this mixture to the chicken by using your hands or a spatula, firstly underneath the breast skin, and then on the top portion. Spread the butter evenly by massaging chicken with your hands and inside the cavity and all gaps.
  • Now sprinkle salt inside the chicken, and then stuff wedges of lemon, oranges, shallots, garlic, and a bunch of herbs.
  • Cut a 3 feet piece of butcher's twine and wrap it around the chicken and then tie drumsticks at the end. Now transfer the chicken to the preheated roasting pan and tuck the wings under the chicken so that they don't get burnt.
  • Bake the chicken in preheated following the chart I have mentioned. At 1 hour 45 minutes baking mark apply ½ cup butter mixture again on the chicken to bast it. And then 2 cups of chicken broth and then continue basting for 30 minutes before the chicken is cooked.
  • I baked my chicken for 2 hours 15 minutes and using the thermometer check temperature of the chicken, to check the doneness of the chicken. And after that let it rest for 20 minutes and carve your chicken using a carving fork and knife.

For gravy

  • For gravy, strain turkey drippings into a measuring cup/bowl lined with cheesecloth to catch all the impurities. Allow the drippings to rest for a few minutes so that the oil gets separated and then using a spoon skim off all the milk,
  • In a medium-sized saucepan, melt butter over medium heat. Now add flour and mix vigorously until smooth and cook roux for 2-3 minutes so that the flour gets cooked well.
  • Now add chicken broth slowly and keep stirring well, take care not to form any lumps. And let it cook for a couple of minutes. You can add more chicken broth if you want a thinner gravy.
  • At last, add turkey drippings and mix well and cook for 1 minute. Keep gravy warm and covered until ready to serve.


  • Use the cooking time chart for better results.
  • You can decide the consistency of gravy according to your choice.