Roast Chicken

Nothing says comfort quite like a perfectly cooked roast chicken—golden skin that crackles when you cut into it, tender meat that stays juicy, and aromas that fill your kitchen like a warm hug. This recipe isn’t just about roasting poultry; it’s about creating a centerpiece that makes people lean in for seconds. Whether you’re feeding your family on a weeknight or pulling out all the stops for a holiday dinner, this method delivers consistent, crowd-pleasing results every time.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick to Prep: Minimal fuss, with most of the magic happening in the oven.
• Simple Ingredients: Everything you need is likely already in your pantry or fridge.
• Perfect for Any Occasion: From Sunday dinners to special celebrations.
• Crowd-Pleaser: Everyone loves a crispy-skinned, juicy roast chicken.
• Unbeatable Flavor: Herb-infused butter and citrus for a mouthwatering balance.

This recipe stands apart with its butter-under-the-skin technique, ensuring deep seasoning and maximum juiciness—plus a two-stage roasting method for evenly browned, crisp skin. It’s comfort food with chef-level results.

Ingredients Needed

For the Chicken

• 1.75 – 2 kg / 3.5 – 4 lb whole chicken, patted dry
• Fine sea salt and freshly cracked black pepper
• 2 tsp olive oil
• 1 lemon, quartered
• 3 fresh rosemary sprigs

For the Herb Butter

• 100 g / 1 stick unsalted butter, melted
• 3 garlic cloves, finely minced
• 1 tbsp fresh sage, finely chopped
• 2 tsp fresh rosemary, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp each salt and ground black pepper

For the Roasting Base

• 1 cup / 250 ml dry white wine or low-sodium chicken broth
• 1 onion, quartered
• 1 whole garlic bulb, halved horizontally

How to Make Roast Chicken

1. Prepare the Chicken

• Remove the chicken from the fridge about 30 minutes before cooking so it roasts evenly.
• Preheat your oven to 220°C / 450°F (standard) or 200°C / 430°F (fan). Position the oven rack in the middle.

2. Make the Herb Butter

• In a small bowl, mix melted butter with minced garlic, chopped sage, rosemary, parsley, salt, and pepper. Squeeze in the juice from 2 lemon wedges for brightness.

3. Season Under the Skin

• Place the chicken in a roasting pan. Using the back of a dessert spoon, gently separate the skin from the breast and drumsticks (avoid tearing).
• Spoon most of the herb butter under the skin, spreading it evenly. Save a little for the outside.

4. Season the Outside

• Rub the remaining butter all over the chicken skin. Squeeze over the juice from 2 more lemon wedges.
• Stuff the used lemon wedges and rosemary sprigs inside the cavity. Tie the drumsticks together with kitchen string and tuck the wings under.

5. Build the Roasting Base

• Scatter onion wedges and halved garlic bulb in the pan. Place the chicken on top.
• Pour wine or broth around the chicken and drizzle lightly with olive oil.

6. Roast in Two Stages

• Roast for 10 minutes at high heat to crisp the skin, then reduce oven to 180°C / 350°F and continue roasting for about 1 hour 15 minutes.
• Baste twice—once at 30 minutes and again at 1 hour—by spooning pan juices over the chicken.

7. Check for Doneness

• The chicken is ready when its internal temperature reaches 75°C / 165°F or juices run clear at the drumstick joint.

8. Rest Before Serving

• Transfer the chicken to a board and let it rest, uncovered, for 15 minutes to keep the skin crispy.

Serving and Storage Tips

Serving Suggestions

• Slice and serve with pan juices and roasted vegetables.
• Pair with buttery mashed potatoes, fresh green beans, or a crisp side salad.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• For best results, reheat in the oven at 180°C / 350°F until warmed through to preserve skin crispiness.

Helpful Notes

• For extra crispy skin, pat the chicken completely dry before seasoning.
• If using broth instead of wine, add a splash of lemon juice to keep acidity balanced.
• Try thyme or tarragon in place of rosemary for a different flavor twist.
• Use the leftover carcass to make homemade chicken stock.

Conclusion

This roast chicken recipe delivers everything you want in a centerpiece dish—golden, crackly skin, juicy and tender meat, and layers of flavor from fresh herbs, garlic, and lemon. With just a few simple steps and everyday ingredients, you can create a meal that feels both special and comforting. The two-stage roasting method ensures consistent results every single time, making it just as perfect for Sunday family dinners as it is for impressing guests at a holiday table.

If you try this recipe, let us know how it turned out by leaving a comment and a star rating below—it helps others discover it too. Don’t forget to share your creation on Pinterest or Facebook so more people can enjoy it. What’s your favorite twist on roast chicken? Share your ideas with us in the comments—we’d love to hear them!

Frequently Asked Questions (FAQ)

Can I use chicken pieces instead of a whole bird?

Yes. Use bone-in, skin-on pieces and reduce roasting time accordingly—about 45–55 minutes.

How do I make this recipe gluten-free?

This recipe is naturally gluten-free as long as your broth or wine contains no gluten additives.

Can I freeze leftover roast chicken?

Absolutely. Shred meat, store in freezer-safe bags, and use within 2 months.

Why is my chicken dry?

Overcooking is the usual culprit. Use a meat thermometer to avoid going past 75°C / 165°F.

Can I roast without wine?

Yes. Use chicken broth and an extra squeeze of lemon for depth of flavor.