Roast Chicken Recipe
This roast chicken is richly infused with a lemon-garlic-herb butter, resulting in succulent, juicy meat beneath a crisp, golden-brown skin. Accompanied by aromatic pan juices—ideal for drizzling—this preparation delivers deep, savory flavor throughout. Adjustments for different chicken sizes and an optional gravy method are included.
Print
Pin
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.
Notes
Herbs: Rosemary and sage bring traditional flavor to roast chicken, with parsley offering a fresh, green accent. If substituting dried herbs, use 2–3 tsp depending on herb strength.
Aromatics: Onion and garlic elevate the bird from the pan base and enrich the drippings.
Butter application: Maximize flavor by inserting most of the garlic-herb butter under the skin to prevent burning.
Gravy Option: Use 50 g butter, 40 g flour, and 500 ml pan juices/broth to create a rich gravy. Cook the flour in butter, whisk in the liquids, and simmer until thickened.
Cooking Times: After the initial high-heat roast, calculate 20 minutes per 500 g at 180°C (350°F) until the bird reaches doneness.
Trussing Tips: Tie legs by securing one with string, drawing the second close, then binding both firmly.
Broth from Carcass: Simmer carcass with water, herbs, and aromatics to yield a robust stock.
Serving Sides: Pairs excellently with roasted or mashed potatoes, garlic bread, or fresh salads like kale quinoa, roast pumpkin-spinach, or tomato-corn-avocado salad.
Nutrition: Based on 1.2 kg of consumable meat, not accounting for discarded bones and excess pan liquids.