Description
This classic Roast Chicken recipe features a whole chicken rubbed with a garlic-herb-lemon butter, resulting in juicy, tender meat with crispy golden skin. Infused with rosemary, sage, and parsley, and roasted alongside aromatic garlic and onion, it delivers a perfect balance of flavors. The pan juices make a rich sauce, elevating this simple yet elegant dish.
Ingredients
Scale
Chicken and Seasoning
- 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
Garlic-Herb Butter
- 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 Liquids and 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 before cooking to allow it to come to room temperature for even roasting.
- Preheat Oven: Set the oven to 220°C (450°F) for standard ovens or 200°C (430°F) if using a fan/convection oven. Position the rack in the middle of the oven.
- Prepare Garlic-Herb Butter: Combine the melted butter with minced garlic, finely chopped sage, rosemary, parsley, salt, black pepper, and juice from two lemon wedges. Mix thoroughly to create a flavorful garlic-herb butter.
- Loosen Chicken Skin: Place the chicken in a roasting pan. Using a dessert spoon, carefully loosen the skin on the breast and drumsticks without detaching it completely, creating pockets for the butter.
- Apply Butter Under Skin: Prop the chicken upright and drizzle most of the garlic-herb butter underneath the loosened skin, massaging it in gently. Reserve some butter to spread on the skin’s surface.
- Butter and Lemon on Skin: Smear the remaining butter all over the outside of the chicken skin and squeeze the juice of the remaining two lemon wedges over the bird.
- Stuff and Tie: Stuff the used lemon wedges along with rosemary sprigs inside the chicken cavity. Tie the drumstick ends together with kitchen string and tuck the wing tips under the bird to ensure even cooking.
- Season: Sprinkle salt and pepper liberally over the entire chicken to enhance flavor.
- Add Aromatics to Pan: Place the quartered onion and halved garlic bulb in the roasting pan. Set the chicken on top of these aromatics, pour white wine or broth around the chicken, and drizzle olive oil over the bird.
- Start Roasting: Place the roasting pan in the oven and roast the chicken at 220°C (450°F) for 10 minutes to crisp the skin.
- Lower Oven Temperature and Continue Roasting: Reduce the oven to 180°C (350°F) and roast for an additional 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F) and juices run clear when pierced between the drumstick and the body.
- Baste: 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 Chicken: Remove the chicken from the oven and let it rest for 15 minutes uncovered to keep the skin crispy.
- Serve: Carve the chicken and serve with the flavorful pan juices. Discard the onion but use the roasted garlic as a delicious accompaniment or spread.
Notes
- The garlic-herb-lemon butter ensures juicy meat and crispy skin with intense flavor.
- Use a meat thermometer to confirm the internal temperature reaches 75°C (165°F) for safe consumption.
- Resting the chicken uncovered preserves skin crispiness; covering causes moisture buildup.
- Roasted garlic in pan juices can be spread on bread or mixed into sauces for extra flavor.
- Side dish suggestions include roasted vegetables, mashed potatoes, or a fresh green salad.
- Use the leftover carcass to make homemade chicken broth by simmering with vegetables and herbs.
- Adjust cook time according to the size of your chicken: for every 500g (1 lb), cook approximately 20 minutes at 180°C (350°F) after initial high heat phase.
Nutrition
- Serving Size: 399 g
- Calories: 505 kcal
- Sugar: 1.5 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.8 g
- Protein: 40 g
- Cholesterol: 125 mg
