Herb Butter Roast Chicken
A whole roast chicken is one of the simplest, most satisfying dinners you can make. Garlic and herb butter under the skin keeps the breast juicy, and a hot oven gives you crackling golden skin.
Updated
- Prep Time
- 15 mins
- Cook Time
- 1 hr 15 mins
- Rest
- 15 mins
- Total Time
- 1 hr 45 mins
- Servings
- 6 servings
Herb Butter Roast Chicken at a glance
To roast a whole chicken, rub herb and garlic butter under and over the skin of a 1.8 kg bird, stuff it with lemon and garlic, and roast at 220°C (425°F) for about 1 hour 15 minutes. Cook it until the thickest part of the thigh reaches 82°C (180°F). Rest for 15 minutes before carving.
- Total time
- 1 hr 45 mins
- Calories
- 420 per serving
- Protein
- 38 g
- Yield
- 6 servings
- Difficulty
- Medium
- Method
- Roasting
Ingredients
Equipment
Roasting pan or large oven-safe skillet · Kitchen twine · Instant-read thermometer
Quick Directions
- 1
Make the herb butter
Heat the oven to 220°C (425°F).
- 2
Butter the chicken
Gently loosen the skin over the breasts and thighs with your fingers.
- 3
Prepare the pan
Put the lemon halves and halved garlic head inside the cavity and tie the legs together with twine.
- 4
Roast
Roast for 1 hour 10 minutes to 1 hour 20 minutes, basting once halfway, until the skin is deep golden and the thickest part of the thigh reaches 82°C (180°F) without touching the bone.
- 5
Rest and carve
Rest the chicken for 15 minutes so the juices settle, then carve.
Step-by-Step Instructions
Follow these detailed steps to make the perfect herb butter roast chicken.
- 1
Make the herb butter
Heat the oven to 220°C (425°F). Mash the softened butter with the minced garlic, thyme, rosemary, parsley, lemon zest, 1 tsp of the salt and the pepper.
- 2
Butter the chicken
Gently loosen the skin over the breasts and thighs with your fingers. Spread two-thirds of the herb butter under the skin and rub the rest over the outside. Season all over with the remaining salt.
- 3
Prepare the pan
Put the lemon halves and halved garlic head inside the cavity and tie the legs together with twine. Arrange the onion slices in the roasting pan, drizzle with olive oil and set the chicken on top, breast-side up.
- 4
Roast
Roast for 1 hour 10 minutes to 1 hour 20 minutes, basting once halfway, until the skin is deep golden and the thickest part of the thigh reaches 82°C (180°F) without touching the bone. Cover the breast loosely with foil if it browns too quickly.
- 5
Rest and carve
Rest the chicken for 15 minutes so the juices settle, then carve. Spoon the pan juices and roasted onions over the meat to serve.
Recipe Tips
- For the crispiest skin, pat the chicken dry and leave it uncovered in the fridge overnight before roasting.
- Roasting time is about 20 minutes per 450 g (1 lb) at 220°C (425°F), but always go by temperature, not time.
- Save the carcass in the freezer to make homemade stock.
Variations
- Add halved baby potatoes and carrots around the chicken for a full meal in one pan.
- Swap the herbs for 1 tbsp smoked paprika and 1 tsp cumin for a smoky roast chicken.
- Spatchcock the chicken to roast it in about 45 minutes.
Nutrition (per serving)
| Calories | 420 |
|---|---|
| Protein | 38 g |
| Carbs | 3 g |
| Fat | 28 g |
| Saturated fat | 10 g |
| Fibre | 1 g |
| Sugar | 1 g |
| Sodium | 760 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate carved leftovers within 2 hours and use within 3-4 days.
- Freezer
- Freeze shredded chicken for up to 3 months.
- Reheat
- Reheat covered at 180°C (350°F) with a splash of stock until hot, or use cold in salads and sandwiches.
Herb Butter Roast Chicken FAQs
How long do you roast a whole chicken?
At 220°C (425°F), a 1.8 kg (4 lb) chicken takes about 1 hour 10 minutes to 1 hour 20 minutes. Allow roughly 20 minutes per 450 g, then confirm with a thermometer.
What temperature should a whole roast chicken reach?
Whole poultry should reach 82°C (180°F), measured in the thickest part of the thigh without touching bone. The breast will be done well before that point.
Why should roast chicken rest before carving?
Resting for 15 minutes lets the juices redistribute. Carve straight away and the juices run onto the board instead of staying in the meat.
Should I roast chicken breast-side up or down?
Breast-side up gives the best golden skin. The herb butter under the skin keeps the breast meat moist.
