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…)
I so need to try this – your chicken is deliciously moist and ooh those herbs!
And hard to go wrong with all that BUTTER, eh?? 😂
It’s good to see Dozer up and moving. He doesn’t seem to mind the odd haircut. Some things are more important, like fresh air and green grass!! That chicken looks heavenly and I love the liquid gold!!!
It really is so nice that he’s up and about again. It was so sad when he was too sore to move!! N xx
Nice to see Dozer up on his feet. Not sure if he was ready to go to sleep or bemused with the inflatable collar. Now just needs to begin building muscle tone. Hope all’s well!
I was shocked to see how much his muscle had wasted away! 😩 Though the vet tells me it’s been wasting since he first started having knee problems so it’s been almost a year I guess. 🙁 N xx
This looks fabulous but as you have shared so many wonderful recipes with me, I am going to share this with you for roast chicken, which is similar to your wonderful new crispy roast pork recipe. I got this recipe from the food writer, Michelle Huneven: Set your oven to 400 degrees Fahrenheit (1) Wash the bird and pat dry; (2) Create a paste that is made up of 1 Tablespoon of Kosher salt and one teaspoon of garlic; (3) Cover the bird in the paste; (4) Take two lemons and poke each with a fork for 20 times, all over each lemon; (5) Put the 2 lemons in the cavity of the bird; (6) Place the bird in a pan and add sides of baby carrots, cut-up potatoes, parsnip, and/or brussel sprouts; (7) Cover the carrots, cut-up potatoes, parsnips or brussel spouts with salt and pepper to taste and some olive oil; (8) Place the chicken in the over and bake for 20 minutes per pound and until the juices run clear … You should get a very moist bird with a delicious crispy skin … Hope you enjoy this and All best, Brooke P.S. — If the bird gets brown too quickly, do not be afraid to tent the bird with foil while it cooks.
So Brooke, no oil on the chicken after putting the garlic salt paste on??
No oil. Just pop it in the oven. Don’t forget to put the two lemons, which you have put holes in 20 times, in the cavity of the bird. If the bird is browning too quickly, you can tent it with foil. Can’t wait to see your reaction.
Can’t wait!! N x
WOAH! OK, this might even be made this weekend. I’ve never made a roast chicken with a garlic salt paste before! Thank you so much for sharing that! And pricking the lemons – that’s so clever! N xx
Made this twice in two weeks, had to omit the lemon from the bed because the juice from the first one was overpowered by the lemon (or maybe I did something wrong lol). The second one, I made with a bed of carrots, marble potatoes, onion and garlic and it turned out DELICIOUS!!! Thank you for this recipe especially the roasting times (they’re a huge help!). I had about 15 recipes from this site printed in one go and I can’t wait to try them all. 🤤
Much love from the Philippines ❤️
That’s wonderful to hear Priscilla! Thanks for taking the time to let me know you enjoyed this! N xx
Tried this recipe yeaterday for the first time and all thumbs up from the family of 20.
Thank you for making me special, Nagi.
You made roast chicken for 20 PEOPLE? I bow to you 😂
I mean seriously??! 20??! I bow too!
😂
JUST GOT DONE WITH DINNER! HUSBAND LOVED THE CRISPY SKIN! CHICKEN SO JUICY AND FLAVORFUL!! WILL DO THIS ONE AGAIN!!
WHOOT! So glad you loved this one Cheryl!! N xx
Who needs gravy when the cookingnliquid is so good, and the chicken to die for as it is! Your slow cooker chicken is fab and this one comes pretty close with half the effort. I popped in some hasselback potatoes , spinach and the carrots, a hint of lemon – my world was complete.
Leftover chicken is going to make homemade creamy chicken soup, yeh
I love hearing that Hilary!!! So glad you enjoyed it! N xx
Cooked this chicken tonight and it was so moist, and the recommended cooking times worked perfectly. I think hubby mentioned that it was moist a half dozen times during dinner. Looking forward to leftover chicken and salad tomorrow for lunch. The flavours are subtle but yummy and the crispy skin worked a treat.
BA HA HA!!! I love that – I hate he word “moist” but there is NO sub and I use it ALOT TOO!!! N x
Hello Nagi,
” … I hate he word “moist” but there is NO sub and I use it ALOT TOO!!! N ”
Just a one word question, “Why?” (do you hate the word).
I believe that I read that it is one of the most disliked words in both Oz and the UK … but nobody explained why!
I cooked your scone recipe last week. I live in rural NSW with lots of farmers’ wives around, who pride themselves on their home cooking/baking – with scones a speciality! Your recipe absolutely slayed them! They all wanted to know how a bloke could produce such stunning scones! I told them that my favourite girl-friend gave me her recipe!!
I’ll use her chicken recipe for the week-end roast!
It creeps me out!!! I don’t know why!! I LOVE that your scones “stayed” them 😂 Move over CWA! You crack me up Ray! N xx
Hello Nagi,
Thanks for your reply.
Being fairly new to your blog I am sticking to fairly familiar recipes and, being English(!!), last night I cooked “Bangers and mash” ! It is basically the same recipe that my mother used – except … mum dis-liked garlic and thus never cooked with it!
What a terrific difference!
So much more of your magic word … “flavour” … and the sausages were really (ahem) moist!!
I roughly chopped a couple of cloves of garlic and boiled them with the potatoes and thus had garlic flavoured mash … more flavour!!
Yeah!!!! Move over CWA!!! There’s a new kid on the block!!! R xx
😂 You crack me up Ray!! N xx
Try these:
– Juicy
– Succulent
– Luscious
Can you write my recipe descriptions for me?? 😂
I tried this last night. I had overdone things and needed a ‘do and forget’ meal and this was it. The chicken was perfectly cooked, crispy skin and delicious. Then I had one pan to clean and went to bed. 🙂
Oooh….roast chicken….now you have ME hankering for it! 🙂 N x
This recipe looks delicious. I will give it a try soon
Hope you do! It’s a classic, that’s for sure!
I like to keep things simple when roasting chicken too and a quartered lemon and onion go inside and a S&P outside rubdown is all that I usually do. Sometimes I’ll put toum or butter under the skin, but this is great with all the tips. Pus, I have to admit I have plate envy and the casserole pot is great. 🙂
I had plate envy too, so I went to SD and got myself to William Sonoma and got myself those plates. Remember? 🙂 Glad you agree simple is best! PS Spoke to ScanPan today. We have some plans brewing!!
Excellent news! 🙂
Classic, elegant, and delicious! Perfectly roasted chicken and beautiful food styling 🙂
Awww, thanks Muna! Hope you are having a lovely weekend! (I’m horrendously jet lagged, hence up at this hour!)
That looks absolutely gorgeous! Can’t beat a roast chicken!
I KNOW, right?? 🙂
Hi Nagi! I have tried the chicken it come out so perfectly we have really enjoyed it i think i will go for it again thank you so much the post is gold really thnks once again!
Woah! You’ve tried this already????
Thank you for one of the most sensible sends I have seen this year! Living alone I do not often bake a whole chicken, but this has been ‘my way’ since time immemorial. Fool proof if one has a good bird! You do speak of poaching chicken . . . well, a few times a week I actually steam marinated or dry rubbed chicken parts: no problem with taste or consistency and so easy!
Awwwww Eha! Thank you! I’m SO GLAD you find this useful!! 🙂
I rarely make a classic roast chicken but it is so so so good! I usually put an onion inside (like mom), will have to try the lemon quarters next time.
Oooh! I like the idea of putting an ONION inside, I must try that!!
Hehe, we did it again!!! I did roast chicken last weekend!!!
I think the smell of a chicken roasting is like the smell of coming home. It is just the best tummy rumble smell!
I love mine with salad and bread to sock up all those cooking juices 🙂
NO WAY!!!! I reckon we’re just a bit psychic with each other when it comes to FOOD!!! 🙂
PS it is 6y:42 not 7 in Queensland lol
Time zone differences!!! 🙂
Hi NAGI! This is a great recipe. I debone all my birds and yes there is a lot of finnicky stuff involved but I hate the guts, (I do a separate stuffing). I have used garlic and or lemon before however it takes over the taste of the whole bird I find. I often bag and marinate it to get out the plain “chickeny flavour” before cooking. Thanks for the extra tips too. I have no enamel baking dishes (loved them growing up Mum had some). So I line mine – less mess hopefully. 😉
Woah – what?? You debone all your birds? I’m in AWE of you Dee!!!