Description
This classic roast chicken recipe yields a tender, juicy centerpiece with fragrant herb butter, crisp golden skin, and a rich pan sauce. Infused with fresh rosemary, sage, parsley, garlic, and lemon, the bird is roasted to perfection in the oven and served with flavorful pan juices. Ideal for a comforting family meal, it includes simple steps for loosening the skin to infuse herb butter underneath and tips for resting and carving.
Ingredients
Scale
Main Ingredients
- 1.75 – 2 kg (3.5 – 4 lb) whole chicken, patted dry
- Salt and pepper, to taste
- 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 Aromatics
- 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: Remove the chicken from the refrigerator 30 minutes prior to cooking to allow even cooking throughout the bird.
- Preheat the oven: Set your oven to 220°C/450°F (standard) or 200°C/430°F for fan/convection ovens. Place a rack in the middle of the oven for optimal heat circulation.
- Prepare herb butter: In a bowl, combine melted butter with minced garlic, finely chopped sage, rosemary, parsley, salt, pepper, and the juice from 2 lemon wedges. Mix thoroughly to create a flavorful butter mixture.
- Loosen chicken skin: Place the chicken in a roasting pan. Using a dessert spoon, carefully loosen the skin from the breast and drumsticks without detaching it completely, creating pockets for the herb butter.
- Apply herb butter under skin: Position the chicken upright and gently drizzle the herb butter underneath the loosened skin, focusing on the breast and drumsticks. Reserve a small amount of butter for coating the outside skin later.
- Coat chicken surface: Smear the remaining herb butter over the outside of the chicken skin for added flavor and browning. Squeeze juice from the remaining 2 lemon wedges over the chicken.
- Stuff the cavity: Insert the used lemon wedges and rosemary sprigs into the chicken cavity to infuse fragrant aromas during roasting.
- Secure legs and wings: Tie the drumstick ends together with kitchen string and tuck the wing tips underneath the chicken to ensure even cooking and prevent burning.
- Season the chicken: Generously sprinkle salt and black pepper all over the chicken to enhance flavor and seasoning.
- Prepare roasting pan: Place the quartered onion and halved garlic bulb in the bottom of the roasting pan. Set the chicken on top. Pour dry white wine or chicken broth around the chicken and drizzle with olive oil for moisture and flavor.
- Roast the chicken: Transfer the pan to the oven and roast at 220°C/450°F for 10 minutes. Then reduce the oven temperature to 180°C/350°F (all oven types) and continue roasting for 1 hour 15 minutes more or until the internal temperature reaches 75°C/165°F and juices run clear when pierced between the drumstick and body. Baste the chicken twice during cooking—once at 30 minutes and again at 1 hour—by spooning pan juices over the skin to keep it moist and flavorful.
- Rest the chicken: Remove the chicken from the oven and let it rest uncovered for 15 minutes. This helps the juices redistribute and keeps the skin crisp.
- Serve: Carve the chicken as desired and serve with the pan juices. Discard the onion but use the roasted garlic from the pan for extra flavor. Leftover carcass can be used to make a rich homemade broth.
Notes
- Loosening the skin allows the herb butter to infuse flavor directly into the meat, ensuring juicy and aromatic chicken.
- Use low sodium chicken broth as a substitute if you prefer to avoid alcohol from the white wine.
- Resting chicken uncovered preserves crispy skin; covering causes condensation and soggy skin.
- For side dishes, consider roasted vegetables, mashed potatoes, or a fresh green salad to complement the roast chicken.
- Save the carcass and bones to simmer into a homemade chicken stock or broth, adding amazing depth to soups and sauces.
