Garlic Parmesan Whole Roasted Chicken

This Garlic Parmesan Whole Chicken is packed with bold herb flavors, roasted to crispy golden perfection, and finished with a silky garlic Parmesan butter sauce. A show-stopping dinner that’s easier than it looks and guaranteed to impress.

Why You’ll Love This Garlic Parmesan Chicken

If you’ve ever dreamed of serving a perfectly golden, flavor-packed whole chicken that’s juicy on the inside and crispy on the outside—this recipe is for you. Fresh herbs, a generous slather of garlic butter, and a final brush of creamy Parmesan sauce make this chicken truly unforgettable.

Spatchcocking (removing the backbone) helps the chicken cook evenly and faster, while basting it throughout roasting ensures every bite is moist and delicious.

Perfect For:

• Sunday dinner

• Holiday centerpiece

• Meal prepping flavorful chicken

• Entertaining guests with minimal effort

Ingredient Breakdown

Whole Chicken (About 4–5 lbs)

The star of the show! Choose a plump, high-quality whole chicken with skin-on for best flavor and texture.

Tip: Let the chicken sit at room temperature for 30 minutes before roasting for more even cooking.

1 Stick Salted Butter (Softened)

Softened butter is the base of the herb rub. It helps the chicken skin brown beautifully and infuses flavor.

Unsalted works too—just increase the flaky salt slightly.

10g Each: Fresh Parsley, Thyme, Rosemary (Minced)

Fresh herbs make a huge difference. This classic trio adds freshness, earthiness, and depth.

1 Tbsp Flaky Salt

For seasoning the skin and cavity. Flaky salt clings better and enhances the crust.

1 Whole Garlic (Divided 3 Ways)

• 1/3 minced for the herb butter

• 1/3 mashed for the Parmesan sauce

• 1/3 whole cloves for roasting with the chicken

Garlic lovers rejoice! This layering builds flavor in every bite.

1 Lemon (Halved) & 1 Onion (Quartered)

These aromatics are stuffed into the chicken cavity to infuse steam and subtle flavor as it roasts.

Garlic Parmesan Sauce Ingredients

1 Stick Garlic & Herb Butter (Kerrygold Preferred)

This infused butter becomes the base for the luscious garlic Parmesan sauce.

1/2 Lemon, Zested

Adds brightness and balances the richness of the butter and cheese.

1/3 Mashed Garlic

The roasted, mashed garlic adds a mellow, savory punch to the sauce.

75g Parmesan, Grated

Nutty, salty Parmesan thickens the sauce and gives it body.

5g Fresh Parsley, Minced

Adds a final pop of color and freshness.

How to Make Garlic Parmesan Whole Chicken

Step 1: Preheat & Prep

• Preheat your oven to 375°F (190°C).

• Pat the chicken dry thoroughly with paper towels.

• Using sharp kitchen shears, spatchcock the chicken by removing the backbone. Flatten it breast-side up in a cast iron skillet or parchment-lined roasting tray.

Step 2: Stuff & Season

• Stuff the cavity area with halved lemon and quartered onion.

• Season the skin all over with flaky salt.

Step 3: Make Herb Butter

• In a bowl, mix:

• 1 stick softened salted butter

• 10g each parsley, rosemary, thyme

• 1/3 of the garlic (minced)

Step 4: Apply Herb Butter

• Gently loosen the skin of the chicken, especially over the breast and thighs.

• Spread about half the herb butter under the skin.

• Rub the remaining butter over the entire surface and into the cavity.

Pro Tip: Use clean fingers or a spoon to evenly distribute the butter.

Step 5: Add Garlic Cloves

• Arrange the remaining whole garlic cloves around and on top of the chicken in the pan.

Step 6: Roast

• Cover loosely with foil and roast for 25 minutes.

• Remove foil and continue roasting 25–30 more minutes, or until:

• Internal temp = 165°F (75°C) in the breast

• Internal temp = 175°F (80°C) in the thigh

• Baste with pan juices every 10 minutes during uncovered roasting.

Step 7: Make Garlic Parmesan Sauce

While chicken roasts:

• In a small pot over low heat, combine:

• 1 stick garlic herb butter

• 1/3 mashed garlic

• Zest of 1/2 lemon

• 75g grated Parmesan

• 5g parsley

• 1 tbsp of reserved herb butter (if available)

• Stir until melted and smooth.

Step 8: Rest & Sauce

• Let chicken rest 10–15 minutes after roasting.

• Brush warm chicken generously with the Garlic Parmesan Sauce.

• You may not need all the sauce, but be generous.

What to Serve With Garlic Parmesan Chicken

• Roasted vegetables (carrots, potatoes, brussels sprouts)

• Creamy mashed potatoes or polenta

• Crusty bread or garlic knots

• A bright green salad with lemon vinaigrette

Tips for Success

Use room temperature butter for easy spreading.

Don’t skimp on garlic. Using it three ways adds incredible depth.

Spatchcock for even cooking. Helps get crispy skin and reduces roasting time.

Baste regularly for golden skin and maximum flavor.

Let it rest. Juices redistribute and keep the chicken moist.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Reheat: Oven at 325°F for 10–15 min, or microwave with a splash of broth.

• Freeze: Freeze carved pieces for up to 2 months.

Why This Recipe Works

Every layer of this dish is built for flavor: butter under and over the skin, garlic infused three ways, and a sauce that finishes with elegance. Roasting a whole chicken feels rustic, but the garlic Parmesan finish adds just the right amount of sophistication.

Yield: 6

Author: CookSnapBake.com

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Garlic Parmesan Whole Chicken

This Garlic Parmesan Whole Chicken is packed with bold herb flavors, roasted to crispy golden perfection, and finished with a silky garlic Parmesan butter sauce. A show-stopping dinner that’s easier than it looks and guaranteed to impress.

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 1 whole chicken (spatchcocked)
• 1 stick salted butter, softened
• 10g each fresh parsley, thyme, rosemary, minced
• 1 tbsp flaky salt
• 1 whole garlic, divided: ⅓ minced, ⅓ mashed, ⅓ whole
• 1 lemon, halved
• 1 onion, quartered

Garlic Parm Sauce

• 1 stick garlic & herb butter (Kerrygold preferred)
• ½ lemon, zested
• ⅓ prepared mashed garlic
• 75g Parmesan, grated
• 5g fresh parsley, minced
• 1 tbsp herb butter (optional)

Instructions

1. Preheat oven to 375°F. Spatchcock and pat chicken dry.
2. Stuff with lemon and onion. Salt the skin.
3. Mix and apply herb butter under and over skin.
4. Add garlic cloves around chicken. Roast 25 min covered, 25–30 min uncovered, basting every 10 min.
5. While roasting, make garlic Parmesan sauce in a pot.
6. Let chicken rest 10–15 min. Brush with sauce and serve.

Nutrition Facts

Calories

530

Fat

37 g

Sat. Fat

17 g

Carbs

2 g

Fiber

1 g

Sugar

1 g

Protein

44 g

Sodium

700 mg

Cholesterol

160 mg

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