Roast Chicken Recipe
Golden-skinned and juicy to the bone, this roast chicken is slathered in garlic-herb-lemon butter that perfumes every bite with rich, savory depth.
Crisped in the oven with rosemary and citrus tucked inside, the chicken roasts atop onion and garlic, creating a flavor-packed pan juice you’ll want to drizzle on everything.
Garlic-Herb Butter Roast Chicken: Star Ingredients
- Whole chicken (1.75–2 kg) – The centerpiece, providing tender meat and rich flavor when roasted on the bone.
- Unsalted butter – Melted into a savory herb mixture, this creates golden, crackly skin and deep flavor under the surface.
- Garlic – Minced fresh for a punchy aromatic base in the butter that infuses the bird from the inside out.
- Lemon – Juiced and stuffed into the cavity, it brightens the meat and balances the richness with acidity.
- Fresh herbs (sage, rosemary, parsley) – Earthy and fragrant, they define the classic roast chicken profile with a warm, woodsy aroma.
- Dry white wine – Added beneath the chicken, it steams and seasons the meat while becoming a lush base for pan sauce.
- Onion & garlic bulb – Roasted under the bird to lift it and lend sweet, mellow undertones to the sauce.
Let’s Get That Chicken Roasting!
Start by patting the chicken dry, loosening its skin, and rubbing most of the garlic-herb butter beneath for maximum flavor. The remaining butter coats the outside, ensuring a golden, crisp skin.
Stuff the cavity with used lemon wedges and rosemary sprigs, then tie the legs for even cooking. Roast on a bed of onion and garlic, pouring wine around the base. Start hot, then reduce the temperature and baste a couple of times during the cook.
Once the juices run clear and the skin is burnished and blistered, rest it uncovered. Serve carved with spoonfuls of the aromatic pan juices—it’s dinner perfection.
Tips, Tricks & Tempting Twists
Roast chicken is forgiving but benefits from a few smart tricks. Loosening the skin before adding the butter is key—this allows the fat and herbs to baste the meat as it roasts, locking in moisture. Don’t skip the resting step either. A 15-minute rest, uncovered, helps juices redistribute without making the skin soggy.
Customize your herb blend—thyme, tarragon, or oregano all bring something unique. For a smoky twist, try adding a pinch of paprika or a brush of honey-butter in the last 15 minutes. The wine beneath can be swapped for chicken broth if needed, though wine adds a luxurious touch to the final sauce.
Feeling extra? Turn the pan juices into gravy by whisking them with flour and butter—it’s silky, savory, and absolutely spoon-worthy.
Leftovers? Here’s How to Make Them Shine
Store leftover roast chicken in an airtight container in the fridge for up to 4 days. It reheats beautifully in a 180°C (350°F) oven, loosely covered, for about 15–20 minutes.
To freeze, remove meat from the bones and store in a freezer-safe bag or container for up to 2 months. Use bones to make broth: just simmer with water, aromatics, and any remaining pan juices for a liquid gold base perfect for soups or risottos.
Roast Chicken Recipe
Ingredients
- 3 rosemary sprigs
- 1 lemon quartered
- Salt and black pepper to taste
- 1.75 – 2 kg 3.5 – 4 lb whole chicken, patted dry
- 2 tsp olive oil
- 1 onion quartered
- 1 garlic bulb halved horizontally
- 1 cup 250 ml dry white wine or low-sodium chicken broth
Butter Mixture:
- 100 g 1 stick unsalted butter, melted
- 2 tsp finely chopped rosemary
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped sage
- 3 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Remove the chicken from refrigeration 30 minutes prior to cooking. Preheat the oven to 220°C (450°F) for a standard oven or 200°C (430°F) for convection. Position the oven rack in the center. Combine all ingredients for the butter mixture, incorporating the juice from two lemon wedges.
- Position the chicken in a roasting pan. Gently separate the skin from the meat of the breast and drumsticks using the back of a spoon. While the bird is propped upright, distribute most of the butter mixture underneath the skin, reserving a portion for the surface.
- Coat the chicken’s exterior with the remaining butter and squeeze the juice of two additional lemon wedges over the surface. Insert the used lemon wedges and rosemary sprigs into the cavity. Tie the drumsticks with kitchen twine and tuck the wings under the body. Season the chicken generously with salt and pepper.
- Arrange the onion and garlic in the roasting pan and place the chicken on top. Pour the wine or broth around the chicken and drizzle the bird with olive oil.
- Place in the oven and roast for 10 minutes. Then reduce the temperature to 180°C (350°F) and continue roasting for approximately 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F) and juices run clear when pierced between the thigh and body. Baste twice during roasting—once at 30 minutes and again at the 1-hour mark—with pan juices.
- Once cooked, allow the chicken to rest for 15 minutes without covering to maintain skin crispness. Serve carved with pan juices. The garlic may be used, but the onion is typically discarded. Refer to notes for additional serving suggestions and broth preparation using the carcass.
