Roast Chicken Recipe

why make this recipe

Roast chicken is a classic dish that never goes out of style. It is not only delicious but also easy to prepare, making it a perfect choice for family dinners or special occasions. The crispy skin, tender meat, and aromatic herbs create a wonderful flavor that many love. Plus, it’s a great way to bring everyone together at the table.

how to make 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
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
1 cup / 250 ml dry white wine (or low sodium chicken broth)
1 onion (quartered, Note 2)
1 garlic bulb (halved horizontally, Note 2)

Directions :

Take the chicken out of the fridge 30 minutes before cooking.
Preheat your oven to 220C/450F (standard) or 200C/430F (fan/convection), placing the shelf in the middle.
Mix together the melted butter with the garlic and herbs. Add the juice from 2 wedges of lemon to this mixture.
Place the chicken in a roasting pan. Use a dessert spoon to loosen the skin from the chicken, being careful not to tear it. Focus on the breast and drumsticks, not the underside.
Prop the chicken upright and drizzle most of the butter mixture under the skin, saving a little bit to smear on the skin itself.
Drizzle the remaining butter all over the surface of the chicken and squeeze over the juice of 2 lemon wedges.
Stuff the used lemon wedges and rosemary inside the chicken cavity.
Tie the drumstick ends with string and tuck the wing tips under the chicken.
Sprinkle salt and pepper all over the chicken.
Place the onion and halved garlic in the pan, then place the chicken on top. Pour the wine around the chicken and drizzle it with oil.
Transfer the pan to the oven. Roast for 10 minutes, then turn the oven down to 180C/350F. Continue roasting for a further 1 hour and 15 minutes or until the internal temperature reaches 75C/165F and juices run clear when pierced at the join between the drumstick and the body. Baste the chicken twice during cooking.
Let the chicken rest for 15 minutes after taking it out of the oven. Do not cover it, or the skin will become wet.
Serve with the pan juices. Discard the onion but use the roasted garlic in the pan for added flavor.

how to serve Roast Chicken

Roast chicken is best served hot, straight from the oven. You can carve it right at the table for a more festive experience. Pair it with your favorite sides, like roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

how to store Roast Chicken

If you have leftovers, let the chicken cool completely before storing. Place the chicken in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze cooked chicken for up to 3 months; simply slice it and store in a freezer bag.

tips to make Roast Chicken

Make sure to pat your chicken dry before seasoning to get crispier skin.
Basting the chicken with its own juices every 30 minutes helps to keep it moist and adds flavor.
Letting the chicken rest after cooking is crucial for juicy meat.

variation (if any)

You can experiment with different herbs and spices to change the flavor. Try adding thyme, oregano, or even a bit of paprika for a smoky taste. For a citrus twist, include different citrus fruits like oranges or limes in the cavity.

FAQs

How long does it take to roast a chicken?
It usually takes about 1 hour and 25 minutes to roast a chicken, depending on its size. Always check the internal temperature.
Can I use frozen chicken?
It’s best to use a thawed chicken for roasting to ensure even cooking. If starting with frozen chicken, be sure to thaw it fully in the refrigerator first.
What sides are good with roast chicken?
Popular sides include mashed potatoes, roasted vegetables, a green salad, or even rice. Feel free to choose your favorites!