Sunday Roast: Citrus Garlic Herb Butter Roast Chicken Recipe

This Garlic Herb Oven Roast recipe is packed with flavor and will add a crispy layer to your chicken.

You don’t have to marinate this chicken for hours or overnight. The marinated ingredients are easy and ready in minutes.

To keep the chicken from drying out, it is recommended that you rub the patted dry (uncooked) chicken liberally with salt before roasting.

This technique helps keep the chicken crispy and moist while also enchanting the flavor.

You can add vegetables to the skillet while the chicken is cooking. You would need to add about half a cup of water to this to prevent them from burning and over-smoking the oven.

ALSO SEE: Recipe of the Day: Diabetic-Friendly Mediterranean Chicken

Citrus Garlic Herb Butter Oven Roast Chicken Recipe:


  • 1.8 kg chicken, giblets and neck removed from cavity
  • 1/4 cup melted butter
  • 1/4 cup olive oil @batistinifarms
  • 1/4 cup lemon juice
  • 1 TBSP. Lemon peel
  • 2 TBSP. fresh parsley, chopped
  • 2 TBSP. fresh oregano (or 1 teaspoon dried oregano)
  • 4 garlic cloves, chopped
  • 3 sprigs of fresh rosemary
  • 1 teaspoon. Salt
  • 1 teaspoon. black pepper
  • 1 lemon for filling
  • 1 garlic clove for stuffing


  • Preheat oven to 430F (220C).
  • In a small bowl, combine melted butter, olive oil, lemon juice, lemon zest, salt, black pepper, chopped parsley and oregano, chopped garlic, and fresh rosemary. mix together.
  • Place the chicken in a large casserole dish.
  • Season the chicken generously with salt (for an extra crispy skin).
  • Spread half of the sauce mixture generously over both sides of the chicken.
  • Place the chicken breasts side up.
  • Cut off the top of the garlic head to reveal the cloves inside. Stuff the halved lemon into the chicken. Tie the legs together with kitchen twine.
  • (Optional) Add the carrots and potatoes around the chicken. Brush with additional sauce mixture.
  • Spread the remaining sauce mixture evenly over the breast side of the chicken.
  • Roast 1 hour 20 minutes, basting halfway through or until the juices run clear when pierced with a skewer or knife.
  • Baste again after roasting, then grill for 3-5 minutes until the surface is golden brown.
  • Remove from the oven and let rest at room temperature for 10 minutes before slicing with foil.
  • Garnish with fresh herbs and microgreens and enjoy warm!

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