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Gooey Butter Fall Roast Chicken

This Gooey Butter Fall Roast Chicken is coated in a rich butter rub with garlic, paprika, Dijon, Worcestershire, and savory seasonings, then slow-roasted with carrots, celery, red onion, garlic, thyme, and fresh sage. Finished with a higher-temperature roast for browned skin, it's a flavorful, comforting centerpiece for fall dinners and Sunday suppers.
Print Recipe
Gooey Butter Fall Roast Chicken
Prep Time:10 minutes
Cook Time:2 hours 45 minutes
Total Time:2 hours 55 minutes

Ingredients

Gooey Butter Rub

  • 3 –4 tablespoons very soft butter
  • 1 tablespoon oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1½ teaspoons paprika
  • 1 teaspoon poultry seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt
  • 1 teaspoon minced fresh garlic

Aromatics

  • 2 –3 ribs celery
  • 2 –3 whole carrots
  • 1 whole head garlic halved crosswise
  • 1 red onion
  • 4 –5 sprigs fresh thyme
  • 1 small handful fresh sage leaves

Instructions

  • Preheat the oven. Heat the oven to 300°F.
  • Prepare the butter rub. In a small bowl, combine the softened butter, oil, Dijon mustard, Worcestershire sauce, paprika, poultry seasoning, garlic powder, onion powder, black pepper, kosher salt, and minced fresh garlic. Mix until well combined.
  • Season the chicken. Pat the chicken dry. Rub the butter mixture over the chicken, coating it evenly.
  • Prepare the roasting pan. Arrange the celery, carrots, red onion, halved head of garlic, fresh thyme, and sage in the roasting pan. Place the seasoned chicken in the pan.
  • Roast low and slow. Cover the roasting pan tightly with foil and roast at 300°F for approximately 2½–3 hours, until the chicken is tender and reaches a safe internal temperature of 165°F.
  • Crisp the skin. Remove the foil during the final 10–15 minutes of cooking, or increase the oven temperature to 425°F–450°F to brown and crisp the skin. Monitor closely to prevent over-browning, and confirm the chicken has reached 165°F internally.
  • Rest and serve. Let the chicken rest for about 10–15 minutes before carving and serving.

Notes

Food safety note: Check the temperature with a food thermometer in the thickest part of the breast and the innermost part of the thigh and wing, avoiding bone.
Servings: 6