Back to RecipesRoast Chicken
The most important recipe in any cook's repertoire — a perfectly roasted whole chicken with crispy, golden skin and juicy, flavorful meat. Mastering this dish is mastering cooking itself.
Total Time
90 min
Servings
4
Cuisine
French
Rating
No reviews yet
Prep Time
15 min
Cook Time
75 min
Total Time
90 min
Ingredients
- 1 whole chicken (about 1.8kg)
- 4 tbsp unsalted butter, softened
- 4 garlic cloves, minced
- 1 lemon, halved
- Fresh thyme and rosemary
- Salt and black pepper
- 1 onion, quartered
- Olive oil
Instructions
- 1
Dry brine: pat chicken completely dry. Season generously inside and out with salt. Refrigerate uncovered overnight.
- 2
Preheat oven to 220°C (425°F). Mix butter with garlic, thyme, and rosemary.
- 3
Carefully loosen skin over breast and thighs. Push herb butter under the skin.
- 4
Stuff cavity with lemon halves, onion, and herb sprigs. Tie legs together.
- 5
Roast 60-75 minutes until juices run clear and skin is deep golden.
- 6
Rest 15 minutes before carving — this is non-negotiable for juicy meat.
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