A Dinner Dilemma/ Main Dishes/ Recipes

Butter Roasted Chicken – The Only Roast Chicken Recipe You’ll Ever Need Again.


Stop right now and print, bookmark, pin or otherwise save this recipe. Write it on a recipe card. I don’t care how, but you NEED to save this recipe from now on. I have been looking all my cooking life for THE Roast Chicken Recipe, and I’m pretty sure I’ve found it.

I honestly don’t think I will ever make roast chicken (or turkey, for that matter, just you wait until Thanksgiving!) any other way.

This is basically a gorgeous, large and in charge roast chicken that was cooked using ONE CUP of butter.


I’ll pass the smelling salts out now for those of you who just fainted.

That’s right folks…one whole cup of butter.

Let that sink in for a moment, because as soon as it really hits you, you are going to realize that there is just no way this recipe isn’t anything other than freaking fantastic.


What truly makes this fantastic is that it is so incredible easy to make, you guys. The ingredients are so simple for the chicken and then when you add in my laziness, I came up with the perfect roast chicken meal.

It was Easter and we were barely home from our three months in Arizona. I was very happy to be home in my kitchen, don’t get me wrong, but we had only three weeks to clean all of our laundry, organize care of the house, the animals, the garden and clean the entire yard. Cooking was actually a priority, believe it or not, because I knew that I wouldn’t be touching a stove for a couple of months. I had to get some recipes done that I could post while I was here in Europe. However, I’m not one for complex recipes that take all day, I’m not sure if you’ve noticed that. I wanted to fiddle around with some devilled eggs instead of a chicken all day long.


The trick to this roasted chicken recipe is that it combines almost all of the tricks of the roasting chicken trade into one recipe.

Lemon inside for moisture? Check.

Butter and herbs for taste and crispy skin? Check.

Oil to make sure that skin crisps up? Check.

Vegetables roasted at the same time for optimal taste and ease? Check.


The chicken bakes up so perfectly delicious and crispy that I’ve found my go-to chicken recipe for a solid roast chicken. The herb butter melts into those vegetables and cooks right in, saturating them from the inside out with flavor. The chicken isn’t dry in the slightest with all the moisture used.

It’s so amazing that I wish I was writing a chicken cookbook right now. In fact, if I write a savoury cookbook next, this is going to be in it, without a doubt. It’s that darn good.

Make sure to use a nice large chicken for the best taste, around 5-7 lbs is a great size (I picked mine up at Acme Meat Market here in Edmonton).

I really hope that you guys give this one a whirl!




5 from 1 vote
Butter Roasted Chicken
Prep Time
20 mins
Cook Time
2 hrs
This butter roasted chicken will change the way you roast chickens forever!
Course: Dinner
Servings: 5 servings
Author: Karlynn Johnston
  • one large chicken around 5-6 lbs
  • 1 cup of salted butter room temp
  • 2 tbsp olive oil
  • 2 tbsp poultry seasoning
  • one lemon
  • one small onion for inside the chicken cavity
  • 3 large potatoes washed and sliced into large chunks
  • 4 large carrots washed and sliced into large chunks
  • 1 large white onion peeled and quartered - cook with the vegetables
  1. Preheat oven to 350 °F.
  2. Pat dry the chicken.
  3. Combine the butter with the oil and poultry seasoning until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
  4. Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
  5. Place into a large roaster on a baking rack. Add your desired vegetables around the edges.
  6. Roast chicken uncovered in the preheated oven until browned and the juices run clear, about 2 hours. At the one hour point, give the vegetables a stir to coat with the melted butter mix and juices.
  7. The chicken is done when an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 175 ° F. ( for meat texture, 175 is best)
  8. Remove from oven and tent with foil, letting it rest for 10 minutes minimum.
  9. Remove, carve and serve along with the vegetables.
Nutrition Facts
Butter Roasted Chicken
Amount Per Serving (5 -6)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.




  • Reply
    August 16, 2017 at 12:04 pm

    This was superb I love roast chicken it is my favorite way roasting

  • Reply
    May 25, 2017 at 11:39 am

    It asks for small and large onion are you doing something different with the small onion? I can’t wait to try this????

  • Reply
    November 12, 2016 at 7:41 pm

    Making this in a few hours, have a roasting pan but I do not have a baking rack. Can I use something else?

  • Reply
    Nicolle Fizzard
    September 25, 2016 at 3:08 am

    Nailed it chica!!! Amazing. A defo repeat.

  • Reply
    Tanya Schauer Hein
    September 24, 2016 at 2:45 am

    Looks good. My Grama used to melt butter and use a syringe to inject it into the breast meat of turkeys or large chickens, as well as stuff some under the skin. Herbs and seasonings went on top. Phenomenal.

  • Reply
    Susan Fortune
    May 4, 2016 at 10:38 pm

    Do you think using a small turkey would work as well

  • Reply
    Eric Balcom
    May 4, 2016 at 8:03 pm

    ok you made me hungry .

    • Reply
      The Kitchen Magpie
      May 4, 2016 at 9:23 pm

      That’s my job!! Now get cooking lol!

  • Reply
    Christie Nicholson
    May 4, 2016 at 8:02 pm

    I always do my turkey like this. Add some of the butter mixture under the skin for even more delishousness 🙂

  • Reply
    Andrea Daniar
    April 9, 2016 at 10:31 pm

    Ok. I literally saw your post this morning, and I just made it for dinner tonight!
    Delish! The roasted veggies are so flavourful. I even used the chicken drippings for a gravy- very decadent! I’m trying not to think about how much butter my family consumed this evening!

    • Reply
      April 10, 2016 at 5:47 pm

      Oooh my, a butter gravy!!!!! YUM! I’m glad that you liked it, smart idea for the gravy. It’s a good, decadent weekend meal, for sure!

  • Reply
    Marilynne Baker
    April 9, 2016 at 3:36 am

    My favorite meal!

  • Reply
    January 17, 2016 at 6:33 pm

    Making this now, and i see you list one small onion, then a few lines later one large onion.  I wonder if the small one goes in the cavity with the lemon?  I am planning to throw in a sprig of rosemary, since it is growing on my back porch!  But let me know about that small onion!

    • Reply
      April 9, 2016 at 3:33 pm

      TracyBane Yes, it does go in the cavity!

  • Reply
    Ida Pence Waterous
    December 20, 2015 at 11:14 pm

    That sounds SOOO good, cuz come on, BUTTER.

  • Reply
    September 6, 2015 at 11:29 am

    we dont get poultry seasoning here…anyway to make it?

    • Reply
      January 17, 2016 at 7:05 pm

      @div Combine sage, thyme, marjoram, rosemary, nutmeg, and black pepper

  • Reply
    Tracy Lauren
    June 22, 2015 at 7:18 pm

    Sounds wonderful! Can’t wait to try it

  • Leave a Reply