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An extreme close-up of the crispy chicken skin on the Oven-Roasted French Garlic Chicken, showing the texture and seasoning.

Oven-Roasted French Garlic Chicken (The Ultimate Recipe)

This Oven-Roasted French Garlic Chicken recipe delivers a masterpiece with juicy, tender meat and impossibly crispy golden skin. Infused with a rich garlic-herb butter, it's an easy yet elegant dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 4 lbs, giblets removed
  • 1/2 cup unsalted butter softened
  • 8-10 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 2 tbsp fresh parsley chopped
  • 1 1/2 tsp kosher salt more for seasoning
  • 1 tsp black pepper freshly ground, more for seasoning

Equipment

  • 1 Roasting Pan or Large Cast-Iron Skillet
  • 1 Instant-Read Thermometer

Method
 

  1. Preheat your oven to 425°F (220°C). Pat the chicken completely dry with paper towels, inside and out.
  2. In a small bowl, combine the softened butter, minced garlic, chopped thyme, rosemary, parsley, 1 1/2 tsp salt, and 1 tsp black pepper. Mix to create a compound butter.
  3. Gently separate the skin from the chicken breast and thighs. Rub about two-thirds of the garlic-herb butter directly onto the meat under the skin.
  4. Spread the remaining butter all over the exterior of the chicken skin. Season the entire chicken generously with more salt and pepper.
  5. Place the chicken in a roasting pan or large cast-iron skillet. Roast at 425°F for 15 minutes.
  6. Reduce the oven temperature to 375°F (190°C) and continue to roast for 50-70 minutes.
  7. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
  8. Remove the chicken from the oven and transfer it to a cutting board. Let it rest for 10-15 minutes before carving and serving.

Notes

Letting the chicken rest before carving is crucial for juicy meat.
Ensure the chicken skin is completely dry before adding the butter for the crispiest results.
Don't be shy with seasoning; a generous amount of salt and pepper is key.