Introduction
Roasting a whole chicken is one of the simplest yet most satisfying meals you can prepare. With its crispy skin, tender meat, and delicious flavor, this dish is perfect for family gatherings or special occasions. This recipe combines fresh herbs and garlic with a touch of lemon, creating an aromatic feast that will impress your guests and elevate your dinner table. Let’s dive into the details for a tender, juicy roasted chicken.
Detailed Ingredients with measures
Whole Chicken
– 1.75 – 2 kg (3.5 – 4 lb) whole chicken, patted dry
– Salt and pepper
– 2 teaspoons olive oil
– 1 lemon, quartered
– 3 rosemary sprigs
Butter Mixture
– 100 g (1 stick) unsalted butter, melted
– 3 garlic cloves, minced
– 1 tablespoon sage, finely chopped
– 2 teaspoons rosemary, finely chopped
– 1 tablespoon parsley, finely chopped
– 1/2 teaspoon each salt and black pepper
For Roasting Pan
– 1 cup (250 ml) dry white wine or low sodium chicken broth
– 1 onion, quartered
– 1 garlic bulb, halved horizontally
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Yield: Serves 4
Instructions
1. Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.
2. Preheat the oven to 220°C (450°F) for standard ovens or 200°C (430°F) for fan/convection ovens. Position the oven rack in the middle.
3. In a bowl, combine the melted butter, minced garlic, sage, rosemary, parsley, salt, and black pepper. Squeeze the juice from two lemon wedges into the mixture and stir well.
4. Place the chicken in a roasting pan. Using a dessert spoon, gently loosen the skin from the breast and drumsticks, being careful not to tear it.
5. Holding the chicken upright, drizzle the butter mixture under the loosened skin, ensuring most of the garlic and herb mixture goes under the skin. Reserve a small amount of the butter mixture for the skin’s surface.
6. Spread the remaining butter mixture over the surface of the chicken. Squeeze the juice from the remaining two lemon wedges over the chicken.
7. Insert the used lemon wedges and rosemary sprigs into the cavity of the chicken.
8. Tie the drumstick ends together with kitchen string and tuck the wing tips under the chicken.
9. Season the chicken all over with salt and pepper.
10. Place the quartered onion and halved garlic bulb in the roasting pan around the chicken. Pour the white wine or chicken broth into the pan and drizzle the chicken with olive oil.
11. Transfer the roasting pan to the oven. Roast for 10 minutes at the preheated temperature, then reduce the oven temperature to 180°C (350°F) for all oven types. Continue roasting for approximately 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F), or until the juices run clear when the joint between the drumstick and the body is pierced. Baste the chicken twice during roasting: once at 30 minutes and again at 1 hour, spooning the pan juices over the skin.
12. Once cooked, remove the chicken from the oven and let it rest for 15 minutes without covering to maintain crispy skin.
13. Carve the chicken and serve with the pan juices.
Notes
– For the herbs in the butter mixture, feel free to use your preferred herbs. If substituting with dried herbs, use 2–3 teaspoons of dried herbs like thyme, oregano, sage, mixed herbs, or tarragon.
– The onion and garlic in the roasting pan serve to elevate the chicken for even cooking and add flavor to the pan juices. Peeling the onion is optional, as it may become too soft during roasting.
– To make gravy, melt 50 g (3 tablespoons) of butter over medium heat, add 3 tablespoons (40 g) of flour, and stir for 1 minute. Gradually add 2 cups (500 ml) of the pan juices topped up with low sodium chicken broth, whisking continuously until smooth. Cook for 2 minutes until the gravy thickens, then season with salt and pepper to taste.
– Cooking times may vary depending on the size of the chicken. As a general guideline, after the initial 10 minutes at 220°C (450°F), roast for 20 minutes per 500 g (1 lb) at 180°C (350°F) until the internal temperature reaches 75°C (165°F). If the chicken is cold from the refrigerator, add an additional 10 minutes to the cooking time.
– To tie the drumsticks, use a single piece of string. Wrap it around one leg, then pull the other leg closer and wrap the string around it as well. Once the string is around both legs, pull them together tightly and tie securely.
– After serving, you can use the leftover carcass and pan juices to make a flavorful homemade broth. Place the carcass and any leftover bits into a pot or slow cooker, add water to cover by about 2.5 cm (1 inch), and include 2 teaspoons of chicken stock powder or 2 crumbled cubes, along with celery, carrot, garlic cloves, and fresh herbs like thyme, rosemary, or parsley.
Detailed Directions and Instructions
Step 1
Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.
Step 2
Preheat the oven to 220°C (450°F) for standard ovens or 200°C (430°F) for fan/convection ovens. Position the oven rack in the middle.
Step 3
In a bowl, combine the melted butter, minced garlic, sage, rosemary, parsley, salt, and black pepper. Squeeze the juice from two lemon wedges into the mixture and stir well.
Step 4
Place the chicken in a roasting pan. Using a dessert spoon, gently loosen the skin from the breast and drumsticks, being careful not to tear it.
Step 5
Holding the chicken upright, drizzle the butter mixture under the loosened skin, ensuring most of the garlic and herb mixture goes under it. Reserve a small amount of the butter mixture for the skin’s surface.
Step 6
Spread the remaining butter mixture over the surface of the chicken. Squeeze the juice from the remaining two lemon wedges over the chicken.
Step 7
Insert the used lemon wedges and rosemary sprigs into the cavity of the chicken.
Step 8
Tie the drumstick ends together with kitchen string and tuck the wing tips under the chicken.
Step 9
Season the chicken all over with salt and pepper.
Step 10
Place the quartered onion and halved garlic bulb in the roasting pan around the chicken. Pour the white wine or chicken broth into the pan and drizzle the chicken with olive oil.
Step 11
Transfer the roasting pan to the oven. Roast for 10 minutes at the preheated temperature, then reduce the oven temperature to 180°C (350°F) for all oven types. Continue roasting for approximately 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F), or until the juices run clear when the joint between the drumstick and the body is pierced. Baste the chicken twice during roasting: once at 30 minutes and again at 1 hour, spooning the pan juices over the skin.
Step 12
Once cooked, remove the chicken from the oven and let it rest for 15 minutes without covering to maintain crispy skin.
Step 13
Carve the chicken and serve with the pan juices.
Notes
Note 1
For the herbs in the butter mixture, feel free to use your preferred herbs. If substituting with dried herbs, use 2–3 teaspoons of dried herbs like thyme, oregano, sage, mixed herbs, or tarragon.
Note 2
The onion and garlic in the roasting pan serve to elevate the chicken for even cooking and add flavor to the pan juices. Peeling the onion is optional, as it may become too soft during roasting.
Note 3
To make gravy, melt 50 g (3 tablespoons) of butter over medium heat, add 3 tablespoons (40 g) of flour, and stir for 1 minute. Gradually add 2 cups (500 ml) of the pan juices topped up with low sodium chicken broth, whisking continuously until smooth. Cook for 2 minutes until the gravy thickens, then season with salt and pepper to taste.
Note 4
Cooking times may vary depending on the size of the chicken. As a general guideline, after the initial 10 minutes at 220°C (450°F), roast for 20 minutes per 500 g (1 lb) at 180°C (350°F) until the internal temperature reaches 75°C (165°F). If the chicken is cold from the refrigerator, add an additional 10 minutes to the cooking time.
Note 5
To tie the drumsticks, use a single piece of string. Wrap it around one leg, then pull the other leg closer and wrap the string around it as well. Once the string is around both legs, pull them together tightly and tie securely.
Note 6
After serving, you can use the leftover carcass and pan juices to make a flavorful homemade broth. Place the carcass and any leftover bits into a pot or slow cooker, add water to cover by about 2.5 cm (1 inch), and include 2 teaspoons of chicken stock powder or 2 crumbled cubes, along with celery, carrot, garlic cloves, and fresh herbs like thyme, rosemary, or parsley.
Cook techniques
Bringing the Chicken to Room Temperature
Before cooking, remove the chicken from the refrigerator 30 minutes prior to allow it to come to room temperature. This helps ensure even cooking.
Preparing the Butter Mixture
Combine melted butter with minced garlic, chopped herbs, salt, and pepper. Squeeze lemon juice into the mixture for added flavor.
Loosening the Skin
Gently loosen the skin from the breast and drumsticks using a dessert spoon, taking care not to tear the skin. This allows for better flavor infusion.
Applying the Butter Mixture
Drizzle the butter mixture under the loosened skin of the chicken to enhance flavor and moisture, reserving some for the skin’s surface.
Properly Stuffing the Cavity
Insert lemon wedges and rosemary sprigs into the chicken’s cavity to infuse additional flavor during roasting.
Tying the Drumsticks
Use kitchen string to tie the drumstick ends together. This keeps the stuffing secure and helps ensure even cooking.
Seasoning the Chicken
Season the chicken generously with salt and pepper to enhance its flavor.
Utilizing Aromatics
Place quartered onion and halved garlic bulb in the roasting pan to elevate the chicken and add depth to the pan juices.
Basting for Moisture
Baste the chicken twice during roasting with pan juices to ensure a moist and flavorful skin.
Resting Period
Allow the roasted chicken to rest for 15 minutes before carving. This keeps the juices locked in and maintains crispy skin.
Making Gravy from Pan Juices
To create gravy, mix melted butter with flour, then gradually add pan juices and broth while whisking until smooth and thickened.
FAQ
What temperature should I roast the chicken at?
Roast the chicken at 220°C (450°F) for the first 10 minutes, then reduce the temperature to 180°C (350°F).
How do I know when the chicken is fully cooked?
The chicken is fully cooked when its internal temperature reaches 75°C (165°F) or when the juices run clear at the joint between the drumstick and body.
Can I use dried herbs instead of fresh ones?
Yes, you can substitute dried herbs for fresh ones. Use 2–3 teaspoons of dried herbs in place of the fresh herbs specified in the recipe.
Why is it important to let the chicken rest after cooking?
Resting allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful chicken when carved.
Can I make gravy without the pan juices?
While you can make gravy using broth or stock, pan juices provide an enriched flavor that’s hard to replicate.
What should I do with the leftover carcass?
You can use the leftover carcass to make a flavorful homemade broth by adding water, herbs, and vegetables and simmering.
Is it necessary to tie the chicken’s drumsticks?
While not absolutely necessary, tying the drumsticks helps keep the stuffing secure and promotes even cooking.
Conclusion
Roasting a whole chicken with a flavorful butter mixture and fresh herbs results in a wonderfully juicy and savory dish. The combination of herbs, lemon, and garlic not only enhances the chicken’s flavor but also creates delicious pan juices that can be turned into gravy. This recipe is simple and yields spectacular results, making it perfect for a family meal or a special occasion.
More recipes suggestions and combination
Herb-Crusted Roast Potatoes
Toss potatoes with olive oil, garlic, rosemary, and seasoning before roasting them alongside the chicken for a complete meal.
Garlic Green Beans
Sauté fresh green beans with garlic in olive oil and season with salt and pepper. They make a vibrant side dish that pairs well with the roast chicken.
Grilled Lemon Herb Asparagus
Marinate asparagus in lemon juice, olive oil, and herbs, then grill until tender. This adds a fresh touch to your meal.
Classic Caesar Salad
Serve a Caesar salad with romaine lettuce, croutons, Parmesan cheese, and classic Caesar dressing for a refreshing side that complements the rich chicken.
Creamy Mashed Potatoes
Prepare mashed potatoes with butter and cream for a rich side that balances the savory flavors of the roast chicken.
Roasted Root Vegetables
Combine carrots, parsnips, and sweet potatoes with olive oil and herbs, roasting them until caramelized. This dish offers a sweet and savory element to your meal.
Lemon Garlic Rice Pilaf
Cook rice with lemon zest, garlic, and broth to create a fragrant side dish that enhances the chicken’s flavor profile.
Herbed Couscous Salad
Mix cooked couscous with fresh herbs, diced vegetables, and a simple vinaigrette for a light and refreshing side that’s easy to prepare.
Fruit Salad with Mint
Prepare a fruit salad with seasonal fruits and fresh mint for a light dessert that cleanses the palate after the hearty roast chicken.
