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…)
Hi, maybe I could put the chicken in a special transparent cooking bag while puting in oven. What do you think about it?
Hi Giedrius, there really is no need for a bag – plus you wont get that crispy skin if it’s in the bag 🙂
Thanks for reply 🙂 And also I’m a bit worried about that lemon. I’m affraid that lemon will make chicken sour taste, but maybe it won’t happen?
Once again another of your recipes have turned out amazing! My chicken was 1.4kg so I cooked it for 1 hour and 10 mins and it was perfect. Definitely recommend
Sounds like you nailed it Rebecca! N x
I wish I could give this more than five stars. I am a very seasoned cook and enjoy finding recipes that improve on old favorites. I began following you when you posted this recipe for the roast turkey. I actually tried that recipe on a chicken to test it before Thanksgiving and it was fabulous. My husband ate every bit and said it really made him look forward to what this would do for a turkey. I can’t express how good this is. It is moist and juicy and the flavor from the lemon and herbs-SHEAR GENIUS. Thank you so much for sharing and thank you very much for your beautifully created recipes, your detail, photos and personal touches are artistry.
Do you cover the pan with a lid or roast without a lid?
Hi Viv, no lid necessary here – N x
Made this last night and it was so delicious ! You are simply an amazing cook ! Thanks for the recipe !
You’re so welcome Char! N x
Delicious recipe! Love the tips, I’m going to try it again with different flavours! We made it with an almond rice pilaf and made the delicious gravy my kids and hubby loved it! Thanks!
That’s awesome, I’m so glad it was a hit Debbie!
Amazing
Thanks Amy!
Hi Nagi and Dozer,
Hope you are all coping well with all this Coronavirus madness. I took the moment today to make this delicious recipe of your Nagi.
My mysterious question is, oven on must both elements be on top and bottom or just roasting with bottom element? I need to finally make a perfect roast chicken….
Please advise. Take care Bagi and Dozer. Xxx
This really is the BEST roast chicken, not at all difficult , the family absolutely love it! And Nagi I love all your recipes I’ve tried, thanks so much 😋👌
Winner winner chicken dinner!!!
Hi Nagi,
I hope you and Dozer are having a great weekend. My husband loved the blade roast over veggies in the skillet so much that he wants to roast a chicken the same way. Do you think this chicken recipe could work? Should I eliminate the wine (can’t believe I’m asking that!)?
Thanks!
Audrie
I made a double batch. It was good but too salty. I suggest cutting the soy sauce in half.
Hi Nagi! I know it’s probably not needed but do you think it’s worth a try to brine the chicken (using your brine recipe) before hand? and then season with the butter and herbs? Also, does it make a difference if you mix the herbs with melted butter or mix it with room temperature butter? I noticed some other recipes mix the herbs with room temp butter. Just wondering if there is a difference or not. Thanks for all the amazing recipes. Love your site!!
Hi Arpita, sorry you found it too salty! Did ou double all the other ingredients too?
Hi Nagi, I hope you and Dozer had a lovely Christmas! I recently moved into a different flat and it has a gas oven which I am trying to navigate my way through. Should I cover the chicken in a gas oven? Or is it right uncovered? Thanks 🙂
Hi will the skin stay crispy if i make this ahead and let cool uncovered? Planning to make this and your standing prime rib for christmas! My oven will be super busy 😊 Should i make this roast first then the rib?
Hi I have a really small oven so could I pre make this before hand and pop in to the oven before serving?
Hi Nagi,
I was wondering if I should marinate the chicken before cooking? Or will the garlic butter be enough?
I made this last night for a family of 7 and everyone loved it. I did 2 chickens in the same pan and followed the recipe as closely as I could with the ingredients I had on hand (used chicken broth, no fresh rosemary and I already had some garlic herb butter in my fridge). I did stick to the process described in the recipe. It was fantastic. The crust was crispy and brown, the meat was incredibly juicy. I will definitely make this again.
Did you cook for 2.5 hours for x2 chickens? sounds like a long time…
Winner winner chicken dinner! I’m so glad it worked out for you Londa!
Jeepers I’d best donate all my cookbooks. Your recipes all are amazing.
I cooked this roast chicken for a Christmas competition this weekend. And everyone could not stop asking me what had I used to make the chicken so juicy and fragrant. Never knew how to place marinades under the chicken skin but with the help of your video I persevered. The meat was perfectly cooked and looked restaurant quality.
Thank you for turning me into abetter cook one recipe at a time x
Oh shucks! Sounds like you did it justice, I’m so glad it was a hit Pat! – N x
Not gonna lie, Nagi, you are my ‘go to’ for recipes. I find I end up here more often than not. Love your work
Hi Nagi, I need to cook my Christmas chickens in a gas, covered barbecue using trivet and foil pan. Should I cover with foil initially? Any other suggested modifications to your recipe?
I’m sure it will be delicious!
Hi Meredith, I would cover with foil initially as I find gas too be quite hot, just keep an eye on the internal temperature – N x
Hi Nagi, I need to cook my 2 Christmas chickens in a gas, covered barbecue using trivet and foil pan. Should I cover with foil initially? Any other suggested modifications to your recipe?
I’m sure it will be delicious!
OMG delicious!!! I cooked this yummy roast chicken dinner to my family of 5 who absolutely loved it, my youngest is two and she asked for seconds, so thank you kindly for sharing.
I have one question though, I’m hosting Christmas this year and I’m going to be making this delicious dish for sure. I’ll need to do two chickens to be able to serve everyone, so that being said if I cook the chickens in the same oven would I still cook at the same time as per recipe indicated for one chicken? And also is it preferred that they go into one roasting dish or separate?
Thanks so much!
Hi Laura, yes you’d still cook the chickens as per their individual weight and can cook them at the same time in the same pan – N x