A golden, succulent roast chicken with crispy skin and juicy meat, infused with aromatic herbs and butter. This timeless centerpiece is perfect for family dinners, Sunday roasts, or special occasions, delivering restaurant-quality results with simple, elegant flavors that let the quality of the bird shine through.
⏱️115 min
📊Easy
👥4 servings
🍽️Main
familyfestivemeat
Ingredients
1.8 kgwhole chicken
100 gbutter
4 sprigsfresh thyme
3 sprigsfresh rosemary
4 piecesgarlic cloves
1 piecelemon
15 gsea salt
5 gblack pepper
45 mlolive oil
250 mlchicken stock
Instructions
1PREHEAT THE OVEN: Set your oven to 200°C (180°C fan, 400°F/Gas 6) and allow it to reach full temperature for at least 15 minutes. Position the oven rack in the middle, ensuring there is enough space above for the chicken to roast without touching the top. A properly preheated oven ensures the skin crisps quickly while the meat remains moist inside.
2PREPARE THE CHICKEN: Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the entire bird dry inside and out with paper towels—this is crucial for achieving crispy, golden skin rather than steamed skin. Tuck the wing tips underneath the body and tie the legs together loosely with kitchen twine to ensure even cooking.
3MAKE THE HERB BUTTER: In a small bowl, soften the butter to room temperature and mix it thoroughly with finely chopped fresh thyme and rosemary leaves, minced garlic, salt, and freshly ground black pepper. Rub this aromatic mixture all over the chicken, working some under the skin on the breasts and thighs where it will infuse the meat directly. Reserve any remaining herb butter for basting during cooking.
4SEASON AND OIL: Generously season the exterior of the chicken with sea salt and black pepper, rubbing it evenly over all surfaces. Drizzle the olive oil all over the bird and massage it in to ensure the skin will turn golden and crispy. Halve the lemon and place both halves, along with 2-3 herb sprigs, inside the cavity of the chicken for aromatic steam during roasting.
5ROAST THE CHICKEN: Place the prepared chicken breast-side up on a roasting pan and immediately transfer to the preheated oven. Roast for approximately 20 minutes per 500g plus an additional 20 minutes (so about 90 minutes for an 1.8kg bird). Baste with the pan juices and any remaining herb butter every 20-25 minutes to keep the meat moist and develop a glossy, golden skin. The chicken is done when the internal temperature reaches 75°C when measured in the thickest part of the thigh without touching bone.
6REST AND SERVE: Once cooked, remove the chicken from the oven and let it rest on a warm serving platter for 10-15 minutes before carving. This crucial resting period allows the juices to redistribute throughout the meat, ensuring every bite is succulent and tender. While resting, place the roasting pan on the stovetop, add the chicken stock, and simmer for 2-3 minutes, scraping up all the flavorful browned bits to create a rich pan gravy. Carve the chicken into pieces and serve with the pan gravy, alongside roasted vegetables or potatoes.