Roast Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
5
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Calories
505 kcal
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Course
Dinner
Roast Chicken
Description
This recipe begins with patting a whole chicken dry and allowing it to come to room temperature before roasting. A compound butter made from unsalted butter, minced garlic, sage, rosemary, parsley, salt, and pepper is prepared and drizzled under the skin and across the surface. Lemon wedges and fresh rosemary are placed inside the cavity, providing moisture and aroma during roasting. The chicken rests on quartered onion and garlic halves in a roasting pan, which also collects flavorful drippings enhanced by white wine or chicken broth poured around the bird.
Roasting starts hot to crisp skin, then reduces in temperature to cook the bird evenly until reaching 75°C/165°F internally. The pan juices can be used to prepare a simple gravy thickened with flour and butter. The chicken skin, infused with herb butter, is browned and flavorful, while the meat is juicy and tender.
Roast chicken pairs well with a variety of sides such as roast or mashed potatoes, garlic bread, and salads. The leftovers from the carcass and juices can be simmered with vegetables and herbs to make a rich homemade broth for soups. Tying drumsticks ensures even cooking and a neat presentation.
The timing includes 10 minutes at 220°C/450°F followed by about 20 minutes per 500g at 180°C/350°F. Bringing the chicken to room temperature before roasting helps achieve even cooking. Using fresh herbs balances robust flavors, and careful placement of herb butter avoids burnt garlic on the skin.
Ingredients
- 1.75 - 2 kg / 3.5 - 4lb chicken patted dry, whole
- salt
- black pepper
- 2 tsp olive oil
- 1 lemon quartered
- 3 rosemary sprigs
Butter:
- 100 g / 1 stick butter melted, unsalted
- 3 garlic minced, cloves
- 1 tbsp sage , finely chopped (Note 1)
- 2 tsp rosemary , finely chopped (Note 1)
- 1 tbsp parsley , finely chopped (Note 1)
- 1/2 tsp salt
- 1/2 tsp black pepper
Under Chook:
- 1 cup / 250 ml white wine or low sodium chicken broth, dry
- 1 onion , quartered (Note 2)
- 1 garlic halved horizontally (Note 2, bulb
Instructions
- Take the chicken out of the fridge 30 minutes before cooking.
- Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put shelf in the middle.
- Mix together Butter ingredients. Add juice from 2 wedges of lemon.
- Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken (see video). Do the top (the breast) and the drumsticks – not the underside.
- Prop chicken upright, drizzle butter under skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin (Note 3).
- Drizzle / smear remaining butter all over surface of the chicken. Squeeze over juice of 2 lemon wedges.
- Stuff used lemon wedges and rosemary inside chicken.
- Tie drumstick ends with string and tuck wing tips under the chicken.
- Sprinkle all over with salt and pepper.
- Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil.
- Transfer to oven. Roast for 10 minutes, then turn oven down to 180C/350F (all oven types). Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over skin.
- Rest for 15 minutes – don’t cover, skin becomes wet.
- Serve with pan juices (see video for how to carve). I discard onion but use the garlic in the pan. See notes for side suggestions & how to use carcass for incredible homemade broth!
Notes
- Fresh rosemary, sage, and parsley provide a balanced herb flavor; use dried herbs cautiously with adjusted amounts.
- Onion and garlic placed under the chicken infuse pan juices but can be discarded after cooking if preferred.
- Apply most of the garlic-herb butter under the skin to avoid burning the garlic on the surface.
- For gravy, use pan juices with butter and flour, adding broth as needed, cooking until thickened and seasoned.
- Roast chicken at 220°C/450°F for 10 minutes, then 180°C/350°F for about 20 minutes per 500g until internal temperature is 75°C/165°F.
- Bring chicken to room temperature about 30 minutes before roasting for even cooking; add more time if cooked from cold.
- Tie drumsticks together using kitchen string for even cooking and a tidy roast.
- Use leftover carcass and juices with vegetables and herbs to make broth for soups.
- Serve with roast potatoes, mashed vegetables, garlic bread, or salads such as kale quinoa salad or corn salad with avocado and tomato.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 399g | |
| Calories | 505cal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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