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Herb Roasted Garlic Butter Chicken

I roasted an entire chicken for dinner this week and was very impressed! It cooked beautifully and came out so flavorful and juicy. It smells so good cooking in the oven, which makes it even more mouthwatering. Seasoning your chicken is the easy part of making this recipe. Herb-roasted chicken can be a bit high maintenance because you have to start babysitting it after an hour of cooking, so it doesn't overcook. It requires basting it in white wine every ten minutes for the last 40 minutes until it's cooked thoroughly. Overall, it's worth the attention because you'll have cooked a beautiful brown bird that tastes great with sides like potatoes and roasted veggies.

Prep Time: 15 min Cook Time: 1:30 min Serves: 2-4 people


When I seasoned my chicken, I placed it in a large bowl. I like using a bowl because the olive oil and garlic butter mixture can get runny. The bowl keeps it from running off the chicken and onto the counter, floor etc. You'll need a roasting pan so your chicken can cook evenly and all of the drippings won't drip onto the bottom of your oven. You can buy one with handles from Macy's, Target, or Walmart. I used what I had on hand, a large cast-iron skillet lined with foil, and I placed a stainless steel baking rack on top of it. Next, I put my chicken on top of the baking rack when it was time to cook. You'll also need a measuring cup. Pour your wine into the measuring cup and set it to the side so it's easy to grab and pour over your chicken when it's time to baste.


1 whole young chicken

1/4 cup of olive oil

1/4 of chopped garlic

1 bunch of fresh thyme

1 bunch of fresh rosemary

2 tbsp. of salt

2 tbsp. of pepper

1 packet of Sazon Goya seasoning

1/4 cup of butter (I use vegan butter)

Pinot Grigio or Chardonnay wine


  1. Preheat the oven and rinse off your chicken, and pat dry with a paper towel. Finely chop a fresh thyme bunch and set to the side. Combine chopped garlic and butter in a small saucepan over the stove on low heat until the butter melts. Next, rub down every part of your chicken in olive oil and slowly pour the garlic butter over your chicken until it's nicely coated. Pour a little bit of garlic butter into the cavity of your chicken also.

  2. Next, season your chicken evenly on both sides with a generous amount of salt, coarse black pepper, and Italian seasoning. Stuff a fresh rosemary bunch into your chicken's cavity and sprinkle the Sazon Goya seasoning over every part of your chicken.

  3. Lastly, tie the legs together with cooking string and sprinkle the freshly chopped thyme over your chicken. Now it is prepared for the oven.

  4. Roast chicken at 450 degrees for an hour. For the last 30 minutes, baste your chicken in Pinot Grigio every ten minutes. Your chicken will get brown and crispy! The wine will keep it juicy. Use a cooking thermometer to measure the temperature and make sure it's cooked thoroughly before eating.

  5. Let it rest for 5 minutes and serve! Enjoy!!!

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