If you love roasted chicken, this roasted garlic butter chicken you will love how easy this dinner recipe is to make! This oven-roasted chicken recipe is full of all of the good stuff, garlic, fresh herbs, and sliced oranges. You will love how moist and flavorful this roasted chicken is!
Tonight I am making one of my kids’ favorites. We love using fresh herbs for roasting chicken. It makes a tasty dinner that even my picky one will eat.
If you have been looking for an easy delicious, family-friendly meal, you will love this herb chicken recipe!!
If you love chicken as much as we do, you will want to check out ALL of my delicious Gluten Free Chicken Recipes.
Why Make This Recipe:
- The secret to this garlic butter roasted chicken is to stuff the fresh herbs, garlic, butter, and mandarin orange under the skin. This allows the flavors to seep into the meat while roasting in the oven.
- This is one of those recipes you love because it is easy…and it is easy to make ahead if you are short on time.
- This chicken dinner is made with lots of fresh herbs. If you love to cook and bake with fresh herbs as well, here are some easy tips for growing fresh herbs in your kitchen window so you always have them on hand for baking!
- Whole Chicken – You can use any size of chicken; note a large chicken will take longer to bake. You can also use other cuts of chicken. Try to get it with skin so you can stuff the seasonings under the skin.
- Mandarin Oranges – You can use any orange; the flavor of mandarin orange really blends well with the herb blend.
- Butter – I used salted butter. You can substitute and use ghee if you prefer.
- Garlic – Fresh is best.
- Fresh herbs, including rosemary, thyme, and sage.
- Salt and Pepper to taste
What are the best herbs for chicken?
Many herbs have flavors that work well with chicken. Here are some of my favorite herbs for herb-baked chicken:
- This recipe is gluten-free, egg-free, nut-free, and soy free.
- To make this recipe dairy-free, use plant-based butter or ghee.
I absolutely love these glass stackable bowls. They make it easy to hold separate ingredients. They are also great for entertaining when you need to serve bowls of snacks!
Step 1: Preheat the oven to 350º F. Chop up the fresh herbs and add them to a small bowl. Mix well with the melted butter, minced garlic, salt, and pepper. This is the garlic butter mixture in which you will coat your garlic butter roasted chicken.
I absolutely love my 12-inch cast iron skillet. I use it for pancakes, skillet cakes, and many of my dinner recipes. It is easy to clean, and perfectly non-stick!
Step 2: Take the raw chicken and make small cuts under the breast skin and legs. Take some of the herbed garlic butter and rub it all under the skin. This will allow the flavors to cook deeply into the meat. Rub the extra on the outside of the chicken.
Step 3: Next, slice a mandarin orange or tangerine. Add these orange slices under the skin as well. (Note: you can use any oranges, but I love the mandarin flavor in this recipe.)
Step 4: Bake the chicken in a large 12-inch cast iron pan or roasting pan. Serve hot. Use a digital thermometer to check the internal temperature of the chicken to ensure it is 165º F.
Try this homemade gluten free gravy, or make a gravy from your pan drippings!!
You can definitely cook the chicken in a different pan. You can also use a roasting pan, 9×13 pan, or casserole dish.
Your chicken is finished baking when the internal temperature reads 165º F.
This herb-roasted garlic butter chicken will keep fresh for up to 4 days in the refrigerator. Store in an airtight container. You can also remove the chicken from the bones, put it in a freezer bag, and freeze it.
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Herb Roasted Chicken
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- 4 pound whole chicken
- 3 tablespoons salted butter
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 cloves fresh garlic minced
- 1 mandarin or orange sliced
- Preheat the oven to 375º F.
- Add chopped herbs, melted butter, minced garlic, salt and pepper in a bowl. Mix well.
- Make small cuts to open the skin under the chicken breast. (You can also do this for the legs if you like.)
- Stuff some butter herb mixture in both and rub along under the skin. Rub the extra all over the outside of the chicken.
- Slice the tangerine and add slices under the skin.
- Bake for one hour, or until the meat registers 165º F with a meat thermometer.
- Serve hot.
- You can use any size whole chicken, just note a larger chicken will take longer to bake.
- You can use fresh herbs or dried, I definitely think the fresh herbs add a lot more flavor.
- Bake in a 12-inch cast-iron pan, a roasting pan, or a 9×13 pan.
- To make gravy, add your pan drippings to a saucepan. Add ½ teaspoon salt, ¼ teaspoon pepper, and some leftover herbs. Simmer on low heat for 15-20 minutes. Put 2 tablespoons potato starch or tapioca starch into a small bowl, add ¼ cup of the gravy, and whisk. Pour it into the gravy pot and whisk.
- Serve hot.
- This herb-roasted chicken will keep up to 4 days in the refrigerator, or put in a ziplock freezer bag and freeze it. It will keep up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older December 2017 post with more recipe details.
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