Roast Chicken

Ingredients

• 1 whole chicken (3 to 4 lbs/1.4 to 1.8 kg), giblets removed
• 3 tbsp butter, softened or melted
• 1 large lemon, halved
• 1 head garlic, halved horizontally
• 1 medium onion, cut into large wedges
• 1 bunch fresh thyme or rosemary sprigs, plus extra for the cavity
• 2 tbsp olive oil (optional, for the pan vegetables)
• Salt and freshly ground black pepper

Method

1. 1

   Prepare the oven and chicken: Preheat your oven to 425°F (220°C). Remove the chicken from the fridge 30 minutes before cooking to allow it to come to room temperature. Pat the chicken thoroughly dry inside and out with paper towels for crispy skin.

2. 2

   Season the bird: Generously season the inside cavity with salt and pepper. Stuff the cavity with the halved lemon, halved head of garlic, and a generous handful of herb sprigs. Brush the outside of the chicken with the melted butter, then season the entire exterior with more salt and pepper.

3. 3

   Prepare the pan: Scatter the onion wedges and any remaining herbs on the bottom of a roasting pan or a cast-iron skillet. You can also add chopped carrots or potatoes to roast alongside the chicken. Drizzle the vegetables with a little olive oil and season them.

4. 4

   Roast: Place the chicken, breast-side up, on top of the vegetables. Tuck the wings under the body and tie the legs together with kitchen string. Place the pan in the preheated oven.

5. 5

   Cook: Roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or about 15 minutes per pound, until the juices run clear. The most accurate way to check for doneness is using an instant-read thermometer inserted into the thickest part of the thigh, which should register at least 165°F (74°C).

6. 6

   Rest and serve: Remove the chicken from the oven and transfer it to a cutting board. Baste with some of the pan juices. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it's succulent and moist.

Comments

Andrew Walmsley1/7/2026

Great