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Home Collections Roasts

Roast Chicken

By:Nagi
Published:18 Jan '19Updated:6 May '20
494 Comments
Recipe v Video v Dozer v

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!

Overhead photo of Roast Chicken in a roasting pan with garlic-herb-lemom butter, fresh out of the oven

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!

Lemon butter white wine pan juices being poured over sliced Roast Chicken.

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:

  1. 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
  2. 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

How to make Oven Roasted Chicken

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.

 

Close up of cut crispy skin Roast Chicken with garlic herb lemon butter juices running down the side.

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

Overhead photo of golden Roast Chicken with crispy skin, fresh out of the oven, bathed in garlic-herb-lemon butter.

Best of Sunday Supper Roasts

  • Beef Standing Rib Roast (Prime Rib) with Red Wine Sauce
  • Classic Roast Lamb Leg with Gravy
  • Slow Roasted Roast Lamb Shoulder and Slow Roasted Lamb Leg 
  • Pork Roast with Crazy Crispy Crackling
  • See all Roasts

Roast Chicken recipe
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.

Overhead photo of golden Roast Chicken with crispy skin, fresh out of the oven, bathed in garlic-herb-lemon butter.

Roast Chicken

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 1 hr 30 mins
Total: 1 hr 45 mins
Dinner, Roasts
4.99 from 148 votes
Servings5
Tap or hover to scale
Print
RECIPE VIDEO ABOVE. Slathered with a garlic-herb-lemon butter, this roast chicken is juicy on the inside with crispy golden skin on the outside. An all round flavour bomb with the most incredible liquid gold pan juices to use as the sauce! See notes for gravy option and cook times for other chicken sizes. 

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:

1. Herbs - Rosemary and sage are classic pairings with chicken, parsley adds more green specks in the butter and a tiny touch of freshness. Feel free to use herbs of choice. Go easy with more rosemary - it’s a strong herb.
Can also sub with 2 – 3 tsp of dried herbs of choice (use 2 tsp of strong flavoured dried herbs like thyme, oregano, sage, mixed herbs, tarragon or 3 tsp of light flavoured dried herbs like dill, parsley, dill)
2. Onion and garlic: These serve 2 purposes: elevate chicken out of liquid a bit and they add tons of flavour into the pan juices used as the sauce. I don't bother peeling the onion because I usually discard it - because it sits under the chicken, it gets slimy and very oily. Feel free to use peeled onion and eat it.
3. Garlic-herb-butter: Get most of the garlic-herb sludge under the skin because if it’s on the surface of the skin, the garlic burns. So minimise the garlic sludge on the skin.
4. GRAVY option:
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:

Serving: 399gCalories: 505cal (25%)
Keywords: roast chicken
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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…)

Dozer the golden retriever with a shaved rump

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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494 Comments

  1. Anisa says

    October 28, 2020 at 5:03 pm

    Hi! dear Nagi I have a question if I’m not using wine and don’t have any chicken broth.. can I add just water? ))

    Reply
    • Nagi says

      October 29, 2020 at 9:33 am

      Hi Anisa, do you have stock powder that you can make up broth/stock with?

      Reply
  2. Georgia Oakes says

    October 26, 2020 at 9:59 am

    5 stars
    My husband raved about this chicken! Definitely a repeat.
    Thank you!

    Reply
  3. Louise McElhill says

    October 13, 2020 at 4:02 am

    Hi Nagi and Dozer, can I do roast potatoes in the same pan as the chicken, or do they have to be roasted separately? Thank you.

    Reply
    • Nagi says

      October 13, 2020 at 12:39 pm

      Hi Louise, if you put them in the same pan they won’t crispy up – I prefer to cook mine separately 🙂 N x

      Reply
  4. Joanne Zaragoza says

    October 11, 2020 at 4:13 pm

    5 stars
    Hi Nagi,
    This is the most requested recipe in my household, I have made your roast chook numerous times and we never get tired of the deliciousness of this dish! Thanks for the easy to follow steps on the video. Real winner!!!

    Reply
  5. Noelle Pedersen says

    October 4, 2020 at 3:57 pm

    5 stars
    Thanks again for another staple recipe for our household. I’d never roasted chicken before, and it was spot on the first time. Love the detailed directions & video. Very helpful. Everyone loved it. No leftovers!

    Reply
  6. Athena says

    October 2, 2020 at 7:17 am

    I love it that you included a recipe for using the carcass afterward! I always use it for soup, chicken and dumplings, or a broth with leftover chicken chunks that I thicken and make a pot pie with. It’s sooo much better than store bought broth and stretches the budget!

    Reply
  7. Katherine says

    September 23, 2020 at 8:48 am

    Hi! I’m new at cooking meat. Just wondering if/when to put a lid on the chicken? The only mention I see of “lid” is not to put one on while chicken is resting. Thanks!

    Reply
    • Nagi says

      September 23, 2020 at 10:59 am

      Hi Katherine, no lid is required here – it’s roasted uncovered. N x

      Reply
  8. Heather says

    September 17, 2020 at 8:15 pm

    5 stars
    Beautiful moist tasty chicken .we will repeat this recipe

    Reply
  9. Brin says

    September 14, 2020 at 6:13 am

    Hi Nagi, do we need to season the chicken before cooking?

    Reply
    • Nagi says

      September 15, 2020 at 4:52 pm

      Hi Brin, there is seasoning in the butter and yes you season the skin – it’s listed there in step 9. N x

      Reply
  10. Brin says

    September 13, 2020 at 11:04 pm

    Hi, thank you for the great recipe. Do I need to pre-season a chicken before baking? Some even recommend to let the chicken with herbs sitting in refrigerator overnight. What do you think? Thank you!

    Reply
    • Nagi says

      September 14, 2020 at 6:14 am

      Hi Brin, you can do that if you like but it’s not necessary here. N x

      Reply
  11. Patricia Moran says

    September 12, 2020 at 3:40 am

    Hi Nagi
    The best roast chicken without doubt, thank you for all your tips.
    Regards
    Patricia

    Reply
  12. Chels says

    September 10, 2020 at 10:13 pm

    5 stars
    I’ll never roast chicken any other way! This was excellent. I loved the liquid gold, thickened half and it made amazing gravy. Carcass is simmering away now for future risotto. Thank you!

    Reply
  13. Vi says

    September 9, 2020 at 3:47 am

    5 stars
    I thought there’d be leftovers but, this recipe was so delicious that even 1 full chicken didn’t feel sufficient. Absolutely absolutely recommend! thank you so much!

    Reply
  14. Georgia says

    September 4, 2020 at 11:09 pm

    5 stars
    This is the first roast chicken I ever cooked – the prep was a bit offputting but totally worth it in the end!! I’m very proud of myself, thanks for the great recipe!!

    Reply
  15. Rhonda says

    September 3, 2020 at 9:39 am

    Hands down the very best roasted chicken-ever!! Thank you!

    Reply
  16. Jo says

    August 15, 2020 at 1:17 pm

    5 stars
    Best ever chicken roast recipe Nagi! Full of flavour and so moist. Delicious! Thanks

    Reply
  17. Joe says

    August 7, 2020 at 9:38 am

    One delicious chicken so moist full of flavor practically fell of the bone thanks so much for sharing a definite remake

    Reply
  18. Cheryl Sava says

    August 3, 2020 at 10:35 am

    Hello I love all of your RECIPES so tasty ,fast, and delicious Thankyou cheryl.c sava

    Reply
  19. Jill E Schilling says

    July 29, 2020 at 8:58 am

    5 stars
    This is a great recipe! The chicken was absolutely delicious. Five stars. Thank you Nagi.

    Reply
  20. Lyn Loh says

    July 24, 2020 at 9:56 pm

    Hi Nagi, question – if I am cooking TWO x whole chickens in the oven at the same time using this recipe, would I need to extend the oven cooking time? And if yes, by how long?

    Reply
    • Nagi says

      July 25, 2020 at 1:42 pm

      Hi Lyn, no you wouldn’t as they are separate, it would only need longer if the bird weighted more than stated in the recipe. N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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