Roast Chicken slathered with a garlic-herb-lemon butter then oven roasted to golden crispy perfection.
Juicy on the inside, and served with liquid gold pan juices loaded with flavour, this is THE Roast Chicken recipe you’ll make over and over again!
The best Roast Chicken recipe is….
….. juicy on the inside and crispy on the outside with golden skin that’s buttery and herby and garlicky with just a subtle perfume of lemon to remind you it’s there without overwhelming.
It creates its own pan juices that’s used as the sauce for the chicken. This stuff is liquid gold!
This is the chicken version of the Herb and Garlic Butter Roasted Turkey Breast I shared for Christmas / Thanksgiving last year. I’ve lost count of how many messages there were asking for a chicken version – and I’m finally sharing it!
How to make the BEST roast chicken!
The best roast chicken has garlic herb butter under and on the skin, is stuffed with lemon and herbs, roasted until it’s crispy and deep golden on the outside, and juicy on the inside.
It’s really easy to prepare a whole chicken for roasting. The trick is to use an upside down dessert spoon to loosen the skin – the shape hugs the curves of the chicken and it doesn’t tear the skin.
Then simply spoon the garlic-herb-butter under the skin then spread it from the outside. OR hold it upright and drizzle in (see photos below) – whatever you find easier!
TIP: Use most of the butter under the skin, that’s where you get the most bang for your buck. Plus, garlic burns on the skin so you don’t want too much on the surface.
After the chicken is all buttered up, place it on a bed of garlic and onion. This serves two purposes:
Elevates the chicken off the base of the pan for more even cooking (otherwise the underside sits in the pan juices and will cook faster); and
Adds extra flavour into the pan juices used as the sauce for this recipe. OR used for gravy!
How to make the BEST roast chicken (cont’d)
I like to stuff the chicken with a wedges of lemon and a couple of sprigs of rosemary. Not so much for the flavour, because in truth, you can just barely taste it. It’s more for the perfume you get when you cut into the chicken so it seems like you can taste it.
And this is the reason why I do not put garlic inside oven roasted chicken. There’s no point – it doesn’t get hot enough to make any difference to flavour and just steams.
Flavour bomb set, now it’s time for the easy part – roasting.
How long does it take to roast a 2 kg chicken?
10 minutes at 220C/450F, then 1 hr 15 minutes at 180C/350F until the internal temperature is 75C/165F or until juices run clear.
The formula is: 10 minutes at 220C/450F, then 20 minutes for every 500g/1lb at 180C/350F until the internal temperature is 75C/165F or until juices run clear.
But….. I want gravy!!
OK OK, hold the tantrum! It’s all good! I have the gravy recipe in the notes.😇
But really, give the liquid gold a go one of these days…. It’s crazy good! I mean, it’s garlic butter. Infused with herb flavours and a hint of lemon. Mingling with roasted chicken juices.
Watch the video. It tastes even better than it looks! – Nagi x
More whole chicken recipes
- Slow Cooker Lemon Garlic Roast Chicken (set and forget!)
- Jamie Oliver’s Chicken in Milk (seriously delish!)
- Thomas Kellers’ Brine for Chicken
- Coconut Pot Roasted Chicken
- Chicken Noodle Soup – from scratch!
What to do with leftovers?
Use it to make epic Bread Bowl Sandwich, Chicken Pasta Salad, Chinese Chicken Salad or toss it into a Frittata or Omelette! salad
Best of Sunday Supper Roasts
Watch How To Make It
Sometimes it helps to have a visual – so watch me make this Roast Chicken recipe!
Roast Chicken recipe originally published May 2016, improved May 2018. Updated for housekeeping matters January 2019, no change to recipe. It’s perfect as is! 🙂
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Roast Chicken
Ingredients
- 1.75 – 2 kg / 3.5 – 4lb whole chicken , patted dry
- Salt and pepper
- 2 tsp olive oil
- 1 lemon, quartered
- 3 rosemary sprigs
Butter:
- 100 g / 1 stick unsalted butter , melted
- 3 garlic cloves , minced
- 1 tbsp sage , finely chopped (Note 1)
- 2 tsp rosemary , finely chopped (Note 1)
- 1 tbsp parsley , finely chopped (Note 1)
- 1/2 tsp each salt and black pepper
Under Chook:
- 1 cup / 250 ml dry white wine , or low sodium chicken broth
- 1 onion , quartered (Note 2)
- 1 garlic bulb , halved horizontally (Note 2)
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!
Recipe Notes:
50 g / 3 tbsp butter
3 tbsp / 40 g flour (any white)
2 cups / 500 ml liquid from pan topped up with low sodium chicken broth Melt butter over medium heat, add flour, stir for 1 minute. Add half the liquid while whisking. Once incorpoated and lump free, add remaining liquid. Continue cooking for 2 minutes, stirring regularly, until gravy thickens. Season with salt and pepper to taste. 5. COOK TIMES: 10 minutes at 220C/450F, then 20 minutes for every 500g/1lb at 180C/350F until the internal temperature is 75C/165F or until juices run clear. This assumes the chicken was taken out of the fridge 30 minutes before cooking. If it’s fridge cold, add another 10 minutes to the cook time. 6. TYING DRUMSTICKS: I find it easiest to use one piece of string, wrap string around one leg, then yank the other leg closer and wrap string around that one to. Then once string is around both of them, it’s much easier to handle to use the string to pull then together then wrap the string around both of them tightly so they are crossed over each other. 7. CARCASS and leftover bits/juices: Scrape it all into a pot or slow cooker, add water so water is about 2.5cm / 1″ above chicken. Add 2 tsp Vegeta or chicken stock powder or 2 crumbled cubes, celery, carrot and a few garlic cloves (chunky pieces) and a few sprigs of fresh herbs like thyme/rosemary/parsley OR 1 tsp dried herbs. Simmer 1 hour / slow cooker 6 hours, strain. Pick out/off bits of chicken to use in soup. Use as incredible broth for Chicken Noodle Soup or Chicken Rice Soup. 8. SIDES: Roast potatoes (cut, toss in olive oil, salt, pepper and herbs, roast under chicken for 40 minutes), mashed potato or cauliflower, or garlic bread. Also try Potatoes au Gratin or Easy Cheesy Potato Bake – can make ahead then reheat in oven quickly. Pictured on the very edge of photo in post is this Kale Quinoa Salad (I often have it on hand as it lasts for days and days). Other great salads: Corn Salad with Avocado and Tomato, Roast Pumpkin Spinach Salad, a garden salad with Italian or French Dressing. 9. Nutrition assumes 1.2kg / 2.4lb of meat, remainder is bones discarded. Also assumes all pan juices are consumed which they probably won’t be, also you lose some in the onion/garlic/discarded chicken.
Nutrition Information:
Life of Dozer
Like a mohawk – gone wrong. (Aftermath of a knee operation he had back in May 2018 when this recipe was first published…)
Hey Nagi, is it still ok to use softened butter instead of totally melted butter like in the recipe?? Can’t wait to try this omg!!
It’s easier to drizzle the melted one, Sonia, but you can certainly smear softened instead if you prefer! N x
Hello! I love your recipes, and eager to try this one soon. Would I be able to adapt this recipe for bone in skin on chicken thighs?
If you are going to make pieces Stephanie then I suggest you try this recipe which is adapted for thigh pieces: https://discountspot.info/gravy-baked-chicken-thighs-and-drumsticks/%3C/a%3E N x
I am 76 and have been cooking for at least 60 years. This, Nagi, is the best roast chicken I have either cooked or tasted. The family have described it as “amazing”.
Thank you Marie!! That is quite a compliment! Made my day! N x
This is the best chicken I ever made! My family was picking at it the next morning even!
Hi Nagi! My family and I love absolutely love your recipes. Truly saving us as we ride through this pandemic and having to cook at home more often.
This roast chicken recipe of yours is wonderful! What do you think if I doubled (or tripled) this recipe for a 5kg Turkey? 😂
Hi Sue-Ann! Turkey is a bit different to chicken and dries out much easier – for the best turkey I suggest trying this recipe as the dry brining makes all of the difference! https://discountspot.info/genius-easy-juicy-roast-turkey-dry-brined/%3C/a%3E N x 🦃
Can I cook this on Weber barbecue?
I love all your recipes as I love this one!! When I search for a recipe I always go for tineats first!! Lamb, stroganoff, cottage pie – all outstanding and so easy to follow!!!
Hi, Nagi, my wife and I moved down from Noosa about 4years ago. We are now located in Dee Why ,I am a bit of a foodie myself and I am so much on your wavelength when cooking. You are my go too. My reason for this message , we will be returning to the Uk soon and I have these 7 detailed volumes from Spirit House . If interested I could photo or drop off. Regards Frank.
This dish was the star of last night’s Sunday dinner. Clean plates all round.
Absolutely delicious! One of the best I’ve ever cooked. We had this for dinner last night served with roasted potatoes, carrots, sweet potatoes and pumpkin, and I made gravy from the pan juices. Everyone in my family loved it. Thanks so much for sharing with us your recipe, Nagi! x
Ooooo Nagi, another great recipe! My chicken was a little smaller than you recommended, but the notes were spot on for timing per 500gms. A step up from regular roast chook, really very delicious. Thank you!
Thanks! N x
Thanks Nagi! 💕
If I put the chicken on a roasting rack to get the skin crisp can I roast potatoes underneath in the juice? If so how long? Is it 40 mins? And do I still then need the onion? And suggestions would be awesome
If you put potatoes underneath they will sit in the wine and stew instead of roasting…I suggest trying these https://discountspot.info/greek-lemon-potatoes/%3C/a%3E in a separate pan or one of my other potato recipes! N x
You are amazing – thank you!
Best chicken recipe ever. I’m so glad I found your page Nagi. Greetings from Lithuania
Another winner Nagi, easy to prep. Spoon under skin a great tip! Chook came out absolutely delish! I then used leftover breast (not our fave) for a laksa the next night ! Yum and Yum !!
Hi Nagi,
Tried your recipe, it tasted so good. I want to re-make this for my lil gal’s birthday party this weekend. Can I prepare it in advance, perhaps a day before or in the morning and reheat in the evening? I have many other dishes to prepare with then oven. Will that affect the texture? If can, how do I reheat it, without drying it out?
I adore this recipe but have recently discovered I’m dairy intolerant 😫. Do you recommend using dairy free butters instead? Or oil?
Ghee (clarifies butter) Works for people who are very sensitive as it removes all the solids That contain what you’re sensitive to and all your left with is the oil and all the flavor.
Thanks for that, Terry. I’ll go that way then. Nothing beats the flavour of butter!!
I love this chicken recipe, It is one of the best one. My family and friends loved it as well. Great job with this recipe!
This is easily one of the best things I’ve ever eaten! So straight forward and easy to follow (as usual!!) for a roast chook novice. Thanks again Nagi, this is now going on regular rotation in my house!
SO GOOD! The thought of cooking a whole chicken has always overwhelmed me in case I stuff it up but I gave it a crack and it turned out amazing! I actually did it in our bbq instead of the oven but followed the same process. I’m already thinking about when I can cook it again!
That’s awesome Jess!! If you ever feel like you just can’t do a whole chook, try this recipe here: https://discountspot.info/crispy-baked-chicken-with-gravy/%3C/a%3E It’s just as good as a whole chicken but far easier! N x
Hi Nagi, any recommendations for wine to use?
Hi Patrick, any dry white will work well here 🙂 N x
Would a Sauvignon Blanc work?
Yes Patrick. I have just made it with a cup of Sauvignon Blanc. Delicious. (I’m of the school of thought that when cooking with wine I won’t cook with something I wouldn’t drink.) I fully intend to have a nice cold glass of Sauvignon Blanc with my chicken this evening.
Delicious and so easy, a definite keeper. Thanks
Who ever rote that comment you have ran out of recipes. That’s not nice to say and they are wrong. People don’t realize how hard some people work. This is really creative and toke consuming ti do this stuff. I love this website and you have plenty of good recipes.
People just don’t respect the artistic value and hard work anymore.