Roasted Garlic Butter Chicken

Roasted Garlic Butter Chicken

If you’re looking for a way to make a tender juicy roasted chicken then you must try this Roasted Garlic Butter Chicken.  It’s seriously tender, juicy, crisp skinned and tasty too!

I know many times roasted or even rotisserie chicken comes out dry and not very tasty.  That’s one of the reasons I seldom buy the rotisserie chicken from the grocery stores.  But I do love roast chicken!

The secret to crispy skin is to make sure the chicken skin is to make sure the skin is dry before you begin.  And to ensure a tender juicy roast chicken you bake it slowly on at a lower temperature and letting it rest before serving.  The tastiness comes from the fresh herbs you will use on and in your chicken.

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Roasted Garlic Butter Chicken


3-4 Lb. Whole Chicken

1/2 Stick Butter – Melted

1 Tbl. Garlic Minced

1 Tsp. Salt

1 Tsp. Lemon Pepper

1Tsp. Fresh Rosemary leaves or dried rosemary

1/2 Tsp. Fresh Sage -chopped or dried Sage

1/2 Tsp. Fresh Thyme leaves or dried

1/2 Tsp Fresh Basil – chopped or dried basil

1 Lemon cut into quarters

4 Garlic cloves peeled

3 Sprigs fresh rosemary

3-4 Leaves Fresh Sage


Pre-heat oven to 450 degrees

Remove giblets from chicken cavity and wash chicken (you can boil giblets for gravy if you want)

Dry chicken with paper towels.  Be sure entire chicken is dry.

Place on rack breast side up.

Spread salt into chicken cavity.

Place lemon quarters and peeled garlic cloves loosely into cavity.

Place Rosemary springs and Sage leaves loosely into cavity.

Tie legs together.

Mix dry or chopped fresh herbs into melted butter. (this includes lemon pepper, rosemary, thyme, sage and minced garlic).

Rub butter mixture all over the chicken, be sure you get it in the creases and every exposed part of the chicken.  I usually use my hands to rub the butter mixture on to the chicken, this ensures I get it in all the creases and the wings.

Tuck wings into to sides.

Place chicken in the oven and cook uncovered for 10 minutes.

Reduce oven temperature to 350 degrees and continue to cook until internal temperature is 165 degrees – this will take about 1 hour to 1 hour 10-15 minutes.

Remove chicken from oven and let rest for about 15 minutes.

Place chicken on serving platter, remove ties from legs and remove the herbs and lemon from the cavity.

Replace with fresh springs of rosemary and sage leaves for garnish if desired.

Slice and serve immediately.

If you have left overs you can turn the meat into Chicken Salad or boil the carcass for stock and make Chicken Soup.

Roasted Garlic Butter Chicken
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Roasted Garlic Polenta “Mash” with Herbs and Mascarpone

Roasted Garlic Polenta “Mash” with Herbs and Mascarpone

Using a medium-coarsely ground cornmeal for this dish leaves some texture in the polenta while getting it as close to the consistency of soft, fluffy mashed potatoes as possible. (If using a more coarsely ground meal, increase both the cooking time and quantity of stock accordingly.)


What You Will Need

  • Small Bowl
  • Spoon
  • Medium Roasting Pan
  • Aluminum Foil
  • Medium Saucepan
  • Whisk


  • 1 medium head of garlic (1¾ oz.)
  • 1 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 4 cups chicken or vegetable stock
  • 1 cup cornmeal (ground to a medium coarseness)
  • 1⁄4 cup (2 oz.) mascarpone
  • 4 Tbsp. unsalted butter, softened
  • 1 tsp. fresh sage, finely chopped
  • 1 tsp. fresh thyme, finely chopped
  • 1⁄2 tsp. fresh rosemary, finely chopped
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat the oven to 400°F. Drizzle the whole garlic head with olive oil and wrap it tightly in a sheet of foil. Roast for until the cloves are very soft and fragrant, 30–35 minutes. Remove from the oven and let cool at room temperature.
  2. Once the garlic is cool enough to handle, separate each clove from the head. Peel and discard the skins. Transfer the cloves to a small bowl, mash them well with a fork, and set it aside.
  3. In a medium saucepan set over medium-high heat, bring the stock to a boil. Slowly pour the cornmeal into the boiling stock, whisking constantly. Lower the heat to medium-low and cook, whisking continuously until the polenta starts to thicken slightly, 2–3 minutes. Cover the pot and continue cooking, stirring every 5 minutes and scraping the bottom well to ensure that the polenta does not clump, until the polenta is creamy and lightly bubbling, but still falls off the spoon in ribbons, about 30 minutes. Stir in the mashed garlic, salt, pepper, butter and mascarpone. Continue cooking, while stirring, just until the butter and mascarpone are completely melted and the garlic is incorporated, about 5 minutes more. Taste and adjust the seasoning with more kosher salt or pepper as needed.
  4. Immediately before serving, stir in the sage, thyme, and rosemary. Transfer to a large serving bowl and serve hot.


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Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
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Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
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