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Roast Chicken Recipe

Elevate your dinner table with this irresistibly juicy roast chicken, where every bite bursts with rich, herb-infused flavors and crispy golden skin.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Servings: 6 servings

Ingredients

  • 1 lemon quartered
  • 3 rosemary sprigs
  • Salt and pepper
  • 2 tsp olive oil
  • 1.75 - 2 kg / 3.5 - 4lb whole chicken thoroughly patted dry

Butter Mixture:

  • 100 g / 1 stick unsalted butter melted
  • 3 garlic cloves minced
  • 1 tbsp sage finely chopped
  • 2 tsp rosemary finely chopped
  • 1 tbsp parsley finely chopped
  • 1/2 tsp each salt and black pepper

For Roasting:

  • 1 onion quartered
  • 1 garlic bulb halved horizontally
  • 1 cup / 250 ml dry white wine or low-sodium chicken broth

Instructions

  • Remove the chicken from the refrigerator 30 minutes before you begin cooking to allow it to reach room temperature. Preheat your oven to 220C/450F (standard) or 200C/430F (fan/convection), positioning a rack in the center.
  • In a bowl, combine the melted butter with the minced garlic, chopped herbs, salt, and black pepper. Squeeze the juice from two lemon wedges into the mixture, stirring to combine.
  • Place the chicken breast-side up in a roasting pan. Gently separate the skin from the meat over the breast and drumsticks using a dessert spoon. Carefully spoon the butter mixture under the skin, making sure to spread it evenly. Save a small portion of the butter mixture to coat the outside of the chicken.
  • Rub the remaining butter mixture all over the chicken’s exterior, ensuring the entire surface is well-coated. Squeeze the juice from the remaining lemon wedges over the chicken.
  • Stuff the cavity of the chicken with the used lemon wedges and rosemary sprigs. Secure the drumsticks together with kitchen string, and tuck the wing tips beneath the bird to prevent burning. Season the chicken generously with salt and pepper.
  • Scatter the onion quarters and halved garlic bulb in the roasting pan, then place the chicken on top. Pour the white wine or chicken broth around the chicken and drizzle the skin with olive oil.
  • Transfer the roasting pan to the oven and cook for 10 minutes at the preheated temperature. Then, reduce the heat to 180C/350F (all oven types) and continue roasting for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 75C/165F. Alternatively, check if the juices run clear when the thickest part of the drumstick is pierced. Baste the chicken twice during cooking—once at 30 minutes and again at 1 hour—using the pan juices.
  • Once the chicken is done, let it rest for 15 minutes before carving. Do not cover it during this time, as this will keep the skin crisp. Serve the chicken with the pan juices, discarding the onion but keeping the roasted garlic for added flavor.

Notes

  • Herbs: Rosemary and sage are time-honored companions to chicken, while parsley brings a pop of color and a hint of freshness to the butter. You can experiment with your favorite herbs, but use rosemary sparingly as its strong flavor can easily overpower. If using dried herbs, substitute with 2-3 teaspoons—opt for 2 teaspoons of potent herbs like thyme, oregano, or tarragon, or 3 teaspoons of milder herbs like dill or parsley.
  • Onion and Garlic: These ingredients serve a dual purpose: they lift the chicken slightly out of the liquid and infuse the pan juices with rich flavor, perfect for making a sauce. I typically don't peel the onion since it often becomes too greasy to eat after roasting under the chicken. However, you can peel the onion and enjoy it if you prefer.
  • Garlic-Herb Butter: The majority of the garlic-herb mixture should be spread under the chicken skin. If too much is left on the surface, the garlic may burn during roasting. Focus on getting that flavor-packed mixture beneath the skin where it can seep into the meat.
  • Gravy Option:
    • 50 g / 3 tbsp butter
    • 3 tbsp / 40 g flour (any white)
    • 2 cups / 500 ml liquid from pan, topped up with low-sodium chicken broth
    Melt butter over medium heat, then stir in flour and cook for 1 minute. Gradually whisk in half the liquid until smooth, then add the remaining liquid. Cook for 2 minutes, stirring regularly, until the gravy thickens. Adjust seasoning with salt and pepper to taste.
  • Cook Times: Start by roasting the chicken at 220C/450F for 10 minutes, then reduce the heat to 180C/350F and cook for 20 minutes per 500g/1lb, until the internal temperature reaches 75C/165F or the juices run clear. If the chicken is straight from the fridge, add an additional 10 minutes to the cooking time.
  • Tying Drumsticks: The simplest way to tie drumsticks is to loop a single piece of string around one leg, pull the other leg closer, and loop the string around it as well. Once both legs are wrapped, use the string to pull them together tightly, crossing them over each other to secure.
  • Carcass and Leftover Bits/Juices: Toss the carcass and any leftover bits into a pot or slow cooker, cover with water so it’s about 2.5 cm / 1 inch above the chicken, and add 2 teaspoons of Vegeta or chicken stock powder (or 2 crumbled cubes), along with chunky pieces of celery, carrot, garlic cloves, and fresh herbs like thyme, rosemary, or parsley (or 1 teaspoon of dried herbs). Simmer for 1 hour or cook in the slow cooker for 6 hours, then strain. Save any remaining chicken for soup and use the broth for Chicken Noodle Soup or Chicken Rice Soup.
  • Sides: For sides, try roasted potatoes (toss cut pieces in olive oil, salt, pepper, and herbs, then roast under the chicken for 40 minutes), mashed potatoes, cauliflower, or garlic bread. Potatoes au Gratin or Easy Cheesy Potato Bake are also excellent choices and can be made ahead and reheated. If you’re in the mood for a salad, consider a Kale Quinoa Salad (great for meal prep as it lasts for days), or other fresh options like Corn Salad with Avocado and Tomato, Roast Pumpkin Spinach Salad, or a simple garden salad with Italian or French dressing.
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