A whole roast chicken is one of the most generous meals a home cook can make: one pan, one bird, and dinner for the whole table, plus leftovers worth planning around. This version is rubbed with garlic butter and a mix of fresh herbs, which keeps the breast meat juicy and gives the skin a deep golden colour and a proper crispness.

The trick is patience more than skill. Let the chicken come up to room temperature before it goes in, roast it undisturbed, and rest it well before carving. The pan juices are worth saving — spoon them over the carved meat, or whisk them into a quick gravy while the chicken rests.

Ingredients

1 whole chicken (about 4 lb / 1.8 kg), giblets removed
4 tablespoons (55 g) unsalted butter, softened
4 cloves garlic, finely grated
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 lemon, halved
1 head of garlic, halved crosswise
2 tablespoons olive oil
Kitchen string, for trussing (optional)

Instructions

Remove the chicken from the refrigerator 30 to 40 minutes before roasting. Pat it very dry inside and out with paper towels.
Heat the oven to 425°F (220°C). Mash the butter with the grated garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper.
Loosen the skin over the breast with your fingers and spread half of the herb butter underneath. Rub the rest over the outside of the bird.
Place the lemon halves and the halved garlic head inside the cavity. Tie the legs together with kitchen string if using, and tuck the wing tips under the body.
Set the chicken breast-side up in a roasting pan. Drizzle with the olive oil.
Roast for 1 hour 15 minutes to 1 hour 25 minutes, until the skin is deep golden and the juices run clear. Baste once halfway through with the pan juices if you like.
Check the internal temperature with a food thermometer in the thickest part of the thigh, without touching bone. It must read 165°F (74°C).
Rest the chicken, tented loosely with foil, for 15 to 20 minutes before carving. Spoon the pan juices over the meat to serve.

Tips and Substitutions

Drying the skin well is what makes it crisp. If the chicken is damp from its packaging, pat it dry twice.

Dried herbs can replace fresh in a pinch: use 2 teaspoons dried rosemary and 1 teaspoon dried thyme.

Add 1 lb (450 g) of halved baby potatoes and carrots to the pan for the last 45 minutes for a one-pan roast dinner.

Leftover roast chicken is excellent cold in sandwiches or shredded into soup the next day.

Storage and Reheating

Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Reheat slices gently in a covered skillet with a splash of broth, or in a 325°F (165°C) oven until warmed through. Leftover meat can be frozen for up to 3 months; thaw overnight in the refrigerator.

Allergen Information

Contains milk (butter). This recipe is free from wheat, egg, fish, shellfish, nuts, soy, and sesame as written. Check butter labels for allergens.

Food Safety

Cook chicken to an internal temperature of 165°F (74°C), measured with a food thermometer in the thickest part of the thigh. Do not leave cooked chicken at room temperature for more than 2 hours. Wash hands, boards, and utensils after handling raw chicken.

Nutrition

Estimated nutrition per serving: 520 calories, 42 g protein, 2 g carbohydrates, 37 g fat. Values are estimates only and will vary with the size of the bird and whether the skin is eaten.

Related Recipes

For another chicken dinner, try Creamy Tuscan Garlic Chicken or browse Chicken Recipes. Serve with Loaded Baked Potato Soup as a lighter starter on a cold evening.