Description
A classic roast chicken recipe that yields tender, juicy meat with crispy skin infused with garlic, herbs, and lemon. Perfectly roasted to golden perfection with a flavorful pan sauce and simple steps for a timeless Sunday dinner.
Ingredients
Scale
Main Ingredients
- 1.75 – 2 kg (3.5 – 4 lb) whole chicken, patted dry
- Salt and pepper, to season
- 2 tsp olive oil
- 1 lemon, quartered
- 3 rosemary sprigs
Herb 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 salt
- 1/2 tsp black pepper
Roasting Additions
- 1 cup (250 ml) dry white wine or low sodium chicken broth
- 1 onion, quartered
- 1 garlic bulb, halved horizontally
Instructions
- Bring chicken to room temperature: Take the chicken out of the fridge 30 minutes before cooking to ensure even roasting.
- Preheat oven: Set your oven to 220°C (450°F) standard or 200°C (430°F) if using fan/convection, and position a shelf in the middle.
- Prepare herb butter: In a bowl, mix the melted butter with minced garlic, chopped sage, rosemary, parsley, salt, pepper, and juice from 2 lemon wedges.
- Loosen chicken skin: Place the chicken in a roasting pan. Using a dessert spoon, gently separate the skin from the breast and drumsticks without tearing.
- Apply herb butter under skin: Prop the chicken upright and carefully spread most of the herb butter underneath the loosened skin, leaving some butter to smear on the surface.
- Coat chicken surface: Drizzle and smear the remaining herb butter all over the chicken skin, then squeeze the juice of 2 lemon wedges on top.
- Stuff aromatics inside: Place the used lemon wedges and rosemary sprigs inside the cavity of the chicken for extra flavor.
- Truss the chicken: Tie the drumstick ends with kitchen string and tuck the wing tips under the chicken to ensure even cooking.
- Season: Sprinkle salt and pepper all over the chicken surface to taste.
- Prepare roasting pan: Spread the quartered onion and halved garlic bulb in the roasting pan, then place the chicken on top. Pour the white wine or broth around the chicken and drizzle with olive oil.
- Roast the chicken: Place the pan in the oven and roast for 10 minutes at the initial high temperature. Then reduce the oven temperature to 180°C (350°F) and continue roasting for 1 hour and 15 minutes more, or until the internal temperature reaches 75°C (165°F) and juices run clear when pierced between drumstick and body. Baste the chicken twice during cooking, once at 30 minutes and once at 1 hour, spooning pan juices over the skin to keep it moist.
- Rest the chicken: Remove the chicken from the oven and let it rest uncovered for 15 minutes to allow juices to redistribute and keep the skin crispy.
- Serve: Carve the chicken and serve with the pan juices. Discard the onion but use the roasted garlic. For side suggestions and broth-making tips, refer to the notes.
Notes
- To loosen skin carefully, use a dessert spoon and work gently to avoid tearing; this allows butter and herbs to infuse the meat directly.
- If you don’t have dry white wine, low sodium chicken broth can be a good substitute for roasting liquid.
- Resting the chicken uncovered is important to maintain crispy skin – covering will cause steam and sogginess.
- Use leftover carcass and bones to make a rich homemade chicken broth by simmering with vegetables and herbs for several hours.
- Pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Western / European
Keywords: roast chicken, classic chicken recipe, herb butter chicken, Sunday roast, chicken with herbs and lemon
