Garlic & Pepper Roast Chicken

Few things are as inviting as succulent roasted chicken — great for a Sunday night family dinner, and repurposed as delicious leftovers throughout the week.

  • Makes: 4 servings
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All You Need

  • 1/2 cup (125 mL) butter, softened
  • 1/4 cup (62 1/2 mL) Club House Roasted Garlic & Peppers Signature Blend
  • 1 whole chicken, 3-1/2 - 4 lbs (1.5 - 2 kg)


  1. Combine butter and Club House Roasted Garlic & Peppers Signature Blend. Spread 1/3 of mixture under the skin, 1/2 of remaining mixture inside the cavity and the rest on the outside of the chicken. Place on a rack in a large roasting pan.

  2. Bake at 350°F (180°C) for 1-1/2 hours, basting often with juices from the pan and cook until an internal temperature of 180°F is reached. Let stand 15 minutes before slicing.


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