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! 🙂
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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…)
Superb! Lifting the skin with a spoon an absolute revelation.
Just a shame I found you in my 60s, as so many chickens have been porked.
It’s in the oven now and smells so good that my taste tester’s, Huey and Duey have their noses way to close to the oven. Lecture about hot ovens ensues 🙂
the skin on my chicken broke before first baste 🙁 i had oven temp on 180 as advised.. wonder where I went wrong?
Hi Wendy, soudns like it may of been slightly cut before roasting, if this is the case, it can tear as it shrinks in the oven. N x
Hey Nagi
I’m roasting 2 chickens combined weight 1.8kg so do I calculate the combined weight or individual weight for cooking time?
Thank you so much
Hi Njay, you’re baking as per their individual weight not combined weight. N x
Hi N,
I made this and the family loved it however I had a little trouble with the cooking times. I made two chickens -1.8kg in the same pan with some potatoes around it. I checked the temp using a thermometer in the thickest part and it said 77c so I took it out but when we cut into it, the drumsticks weren’t cooked only the breast was. I cooked for 1hr 15mins. Can you help me please ?
Hi Jay, sorry you had issues here, was your chicken cold when it was placed into he oven? N x
It was out of the fridge for about 40mins I’d say and I preheated for about 15 mins
Loved this!! So did the family. Make sure you check the weight of your own chicken. Mine was 2.364kgs but I followed Nagi’s chicken roasting formula and it was perfect. Make sure you rest it. I rested mine over 15 mins (around 25!!) but still piping hot. Loved the gravy recipe too! Will definitely make this again!!
The drumsticks were pink and looked undercooked and does having potatoes in the oven at the same time affect cooking times? Thank you!
Love this recipe, love all your recipes. Keep safe, we are a whisper away from lockdown, it’s only a matter of time.
Hi Naji,
I’m using butterfly chicken 1.2 kgs, what would I need to changes regarding oven temp & cooking time. Thanks heaps
Hi, Nagi! If I only can found a 800g-1000g chicken, would there be some changes in the recipe that I should do?
Thank you!
Hi Nagi!
I was just wondering if I am cooing roast potatoes do you put them in the same pan as the chicken? Your notes say under the the chicken I just was wondering if you meant in a separate pan on the rack under the chicken 🍗. Like Dewey below I’ve never roasted a whole chicken before.
Many thanks
Jules
Hi Jules, I like to keep them in a separate pan as the chicken juices will make them soggy and they won’t crisp up 🙂 N x
Hi Nagi,
My roasted chicken was a hit last night, everyone on the table love it, it was moist, tender and super delicious, and they ask me to make another, they will pay for it, thanks for the recipe, you are awesome 😍
Nagi, once again a superb recipe! I’m actually a bit of a foodie and home cook but always come to you to refresh and get perfect cooking times. I have a lazy short cut on your recipe; I don’t do the sitting on onions and garlic every time. Sometimes I just use a food rack. Same with your gorgeous roast lamb. Please don’t tell me off! 🙂
My husband just called me a dinner god and said it’s hands down the best roast I’ve cooked!!
So tasty and that skin…naughty but sooo nice!
Thanks Nagi, your recipes never fail!
Wahoo!!! I’m so glad it was a hit!! N x
AMAZING! My husband devoured this and my guests were messaging me telling me they were still thinking of this roast chicken a week later. Thanks Nagi!!
Hi Nagi my daughter’s and I absolutely love your recipes!
We thought you could inspired a crumbled chicken wraps and prego chicken or steak wraps?
All the way from Cape Town South Africa
My family all love this recipe! It’s now my go to recipe for roast chicken. Tonight I was short on time so I butterflied the chicken but otherwise followed your recipe and it turned out beautifully, yet again. Another great recipe from recipetineats!
Cooked this recipe tonight, and loved it. So moist, tasty and tender. Not often that I cook whole chicken, but this was so worth cooking at home
I’m so glad you loved it Susane!! N x
Hi Nagi,
Tried this recipe and it’s absolutely fantastic! Best roast chicken! Took me 2 hours to prep and cook and my family ate it all in 15 min.
Thanks very much!
I like your recipe
Thanks so much Bijoygomes! N x
Hi Nagi, this is another great recipe. I find the tip on cook time really helpful. Thank you for sharing!
You’re so welcome Grace!!! N x
Hi Nagi,
I’ve never roasted a whole chicken before, and have always been a bit anxious to do so… But I’m really interested in trying this recipe, like so many of your other recipes, it looks wonderful!
I’m not sure if the raw chicken itself requires any preparation before starting the steps in your recipe? Such as rinsing or drying, and does the cavity ever need to be cleaned out? Or are the whole raw chooks sold at coles/woollies ready to go? Apologies if this is a silly question, but I’ve never bought a whole raw chicken to cook before… Please, if you could offer any advice here, I’d really appreciate it!
With thanks,
Dewey
Hi Dewey, chickens here are bought cleaned ready to go, so you only need to follow the steps in the recipe 🙂 N x
Thanks for your extra guidance here Nagi, I really do appreciate your taking the time to respond to help me with this! I’ll be attempting my first ever whole roast chicken with your recipe this week, and am really excited to give it a try now… Thank you again 😊
Dewey