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Roasted Chicken Recipe Whole Bird

Roasted Chicken Recipe

An exceptionally tender and juicy roasted chicken with a gorgeously crisp, golden-brown skin, made possible by a simple garlic and fresh thyme butter.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: European
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken approx. 1.6 - 1.8 kg
  • 75 g unsalted butter softened to room temperature
  • 4 cloves garlic minced
  • 3 sprigs fresh thyme leaves picked, plus a few whole sprigs
  • 1 whole lemon
  • 1 tbsp olive oil
  • 1 tsp sea salt flakes I prefer Maldon for its texture
  • 1/2 tsp freshly ground black pepper
  • 1 large onion peeled and quartered
  • 2 medium carrots roughly chopped
  • Sublime Flavour and Texture: The combination of softened butter fresh thyme, and minced garlic creates a self-basting system under the skin, resulting in exceptionally tender meat, while the high-heat method guarantees that gorgeously crisp, golden-brown skin.
  • Ready in Under Two Hours: From fridge to table this impressive main course is ready in about 1 hour and 40 minutes, with only 20 minutes of active preparation time. The oven does all the hard work.
  • Easily Adaptable: You can easily swap the herbs. Rosemary and sage work wonderfully especially in the autumn months. You can also place the chicken on a bed of root vegetables like carrots and parsnips to cook all at once.
  • Ideal for a Sunday Dinner: This is the quintessential centrepiece for a family meal. It fills the home with an inviting aroma and pairs well with all the classic trimmings from roast potatoes to steamed greens.
  • Family Tested: This recipe always gets compliments in my house. My children argue over who gets the drumsticks and the crispy skin is always the first thing to disappear from the platter!

Method
 

  1. Prepare the Chicken: Preheat your oven to 200°C (180°C fan). Remove the chicken from its packaging and take out any giblets from the cavity. Pat the chicken thoroughly dry all over with kitchen paper. This is non-negotiable for crispy skin! Let it sit at room temperature for about 30 minutes.
  2. Make the Herb Butter: In a small bowl, combine the softened butter, minced garlic, and picked thyme leaves. Mix well until everything is evenly incorporated.
  3. Season Under the Skin: Gently slide your fingers between the skin and the breast meat to create a pocket. Be careful not to tear the skin. I find that using the back of a small spoon helps to create space without piercing the skin. Push about two-thirds of the herb butter into this pocket and spread it as evenly as you can over the breast meat.
  4. Season the Outside: Rub the remaining butter all over the outside of the chicken. Drizzle with olive oil and generously season all over with the sea salt flakes and freshly ground black pepper.
  5. Prepare the Cavity: Halve the lemon. Prick one half all over with a fork and place it inside the chicken's cavity along with a few whole sprigs of thyme and 2-3 of the minced garlic cloves if you have any left over.
  6. Set Up the Roasting Tin: Scatter the quartered onion and chopped carrots on the bottom of a roasting tin. This will create a 'trivet' for the chicken to sit on, allowing air to circulate and preventing the bottom from becoming soggy. It also flavours the pan drippings for a fantastic gravy.
  7. Roast the Chicken: Place the prepared chicken on top of the vegetables in the roasting tin. Roast in the preheated oven for 1 hour and 20 minutes, or until the juices run clear when you pierce the thickest part of the thigh. A good guide is 20 minutes per 450g, plus an extra 20 minutes.
  8. Check for Doneness: For complete peace of mind, use a meat thermometer. The internal temperature should be at least 74°C in the thickest part of the thigh, avoiding the bone. For detailed guidance, the Food Standards Agency offers excellent advice on cooking chicken safely.
  9. Rest the Chicken: This is a vital step! Transfer the chicken to a carving board, cover it loosely with foil, and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.

Notes

Letting the chicken rest for 15-20 minutes after roasting is a vital step for ensuring the meat is moist and tender. Pairs well with classic trimmings like roast potatoes.