This buttery herb roasted chicken, is flavourful, perfectly succulent and so easy to make. A whole roast chicken with perfect golden skin, seasoned with fresh herbs, garlic, lemon and butter for the best flavor.
For best results, always weigh ingredients where a weight is provided
Equipment
Roasting pan
Roasting rack (optional)
Digital thermometer
Instructions
Take the chicken out of the fridge 30 minutes before roasting.
Preheat the oven to 220C (200C fan) / 425F. Line a roasting pan with foil. Sit a roasting rack inside, if you have one.
Dry chicken all over with paper towel. Push the lemon and rosemary into the chicken cavity.
Mix the melted butter, sage, thyme, garlic, onion powder, salt and pepper in a small bowl.
Gently push an upturned spoon or your hand under the chicken skin from the neck end (less likely for the skin to tear at this end).
Drizzle ⅔ of the butter herb mixture under the skin a little at a time (make sure most of the herbs, garlic and seasoning goes under the skin - it can burn on top), then push it around all over the breast meat, using your hand or spoon again.
Massage the rest of the herb butter all over the top of the breast, wings and legs until evenly covered (don’t worry about the back).
Fold the wing tips under the chicken and use some kitchen twine to tie the legs together at the end knuckle.
Place the chicken breast-side up onto the roasting rack then scatter the onions around the outside.
Roast for 20 minutes, then baste with the pan juices.
Turn the oven down to 180C / 350F and place the chicken straight back in. Roast for another 40-50 minutes or until the juices run clear when you prick the thigh with a skewer. The best way to see if it's done is with a digital thermometer - it should reach 74C / 165F when inserted into the thickest part of the meat.
Let the chicken rest for 10 minutes before serving.
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Notes
The chicken can be prepared, including rubbed with the butter mixture, ahead of time. Place it back into the fridge, then take out half an hour before you plan to roast it.
A gravy can be made from the pan drippings. Add that to a saucepan with some a couple of tablespoons of butter or a little oil and 2 tablespoons of flour, whisk it well and cook for a minute or two. Pour in some chicken stock (chicken broth) and whisk. Bring to a simmer to reduce, then season with salt and pepper.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.