Ah, the joys of chicken! There’s something truly magical about a perfectly roasted chicken, don’t you think? With its crispy skin and juicy meat, it’s like a warm hug on a chilly evening.
I remember the first time I tried this recipe—my kitchen filled with the aroma of herbs and spices, and I could hardly wait to dig in. Whether it’s a family dinner or a cozy night for one, this oven-roasted chicken might just become your go-to comfort meal.
Steps
- Remove the chicken from the refrigerator 30 minutes before cooking and preheat your oven to 220C/450F (or 200C/430F for fan/convection).
- Combine the melted butter with minced garlic, chopped sage, rosemary, and parsley. Add juice from two lemon wedges.
- Place the chicken in a roasting pan. Use a dessert spoon to gently loosen the skin over the breast and drumsticks.
- Drizzle or spoon most of the garlic-herb butter under the skin, reserving some for the surface. Drizzle the remaining butter on the chicken’s skin and squeeze juice from two lemon wedges over it.
- Insert the used lemon wedges and rosemary sprigs into the chicken cavity. Tie the drumstick ends together and tuck the wing tips under the body.
- Sprinkle the chicken with salt and pepper. Place quartered onion and halved garlic bulb in the pan, positioning the chicken on top.
- Pour white wine or chicken broth around the chicken, drizzle with olive oil, and transfer to the oven.
- Roast the chicken for 10 minutes, then reduce the oven temperature to 180C/350F. Continue roasting for about 1 hour and 15 minutes, basting twice with pan juices.
- Allow the chicken to rest for 15 minutes. Serve with the flavorful pan juices, discarding the onion but using the roasted garlic as desired.
Ingredients
- 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
- 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
- 1 cup (250 ml) dry white wine or low sodium chicken broth
- 1 onion, quartered
- 1 garlic bulb, halved horizontally
Nutritional Values
Calories: 2525cal | Total Fat: 189g | Saturated Fat: 85g | Cholesterol: 1185mg | Sodium: 2945mg | Total Carbohydrate: 13g | Dietary Fiber: N/A | Sugars: N/A | Protein: 189g
FAQ
- How do I ensure my roast chicken is both juicy and crispy?
- To achieve a juicy interior and crispy exterior, apply a garlic-herb butter under and on the chicken’s skin. This butter, combined with lemon and herbs, enhances flavor and helps the chicken skin become golden and crispy.
- What is the ideal cooking time for a 2 kg chicken?
- Start by roasting the chicken for 10 minutes at 220C/450F, then reduce the temperature to 180C/350F and continue roasting for 1 hour and 15 minutes. Ensure the internal temperature reaches 75C/165F or check that the juices run clear.
- Can I make gravy instead of using the pan juices?
- Yes, you can make gravy by using 50 g of butter and 40 g of flour, whisked with 500 ml of the pan juices and additional chicken broth. Cook until thickened and season to taste.
- What should I do with leftover roast chicken?
- Leftovers can be used creatively in dishes like a Bread Bowl Sandwich, Chicken Pasta Salad, or incorporated into a Frittata or Omelette for a delicious meal.
- How can I make a flavorful homemade broth using the chicken carcass?
- Combine the carcass with water, chicken stock powder, vegetables like celery and carrot, and herbs. Simmer for an hour to create a rich broth perfect for soups.
Tips
- To achieve the crispiest skin, apply most of the garlic-herb butter under the chicken’s skin, as garlic on the surface can burn during roasting.
- Use a dessert spoon to gently separate the chicken skin from the meat before adding the butter mixture. This tool’s shape fits the chicken’s curves well and helps prevent tearing the skin.
- Elevate the chicken on a bed of onion and garlic in the roasting pan. This ensures even cooking and infuses the pan juices with extra flavor, perfect for making a delicious sauce or gravy.
- Allow the chicken to rest for 15 minutes after roasting to keep the skin from becoming soggy and to ensure the juices redistribute within the meat for optimal tenderness.
Equipment
- Roasting Pan – Essential for roasting the chicken.
- Meat Thermometer – To ensure the chicken is cooked to the correct internal temperature.
- Basting Brush – Useful for applying the garlic-herb-butter onto the chicken.
- Kitchen String – For tying the drumsticks together.
- Garlic Press – Handy for mincing garlic cloves.
- Citrus Juicer – Helpful for squeezing lemon juice.
- Fine Mesh Strainer – If making the gravy, to strain the liquid.
