Everyone has a different way that they make roast chicken. This is the ONLY recipe for roast chicken you will ever need. Why? Because it covers all the bases. It has a butter and oil glaze, garlic, lemon, sage, and fresh herbs such as rosemary and thyme and it is super easy! This roast chicken will only take 1 hour to make. Serve this to your family and friends this holiday season and I promise everyone will be impressed!
How Big Should My Chicken Be?
For this roast chicken recipe I used a chicken weighing almost 6lb. I would recommend using a chicken around this size (5-7lb). If you end up getting a bigger chicken I would recommend adding a few tablespoons more of butter to what is already listed in the recipe description. If you happen to get a smaller chicken than 5lb you can reduce the amount of butter to 3/4 cup in total. Use your best judgment and add and or take away what you need to best prepare your specific chicken.
Fresh Herbs Make a Difference
Stuffing the chicken with fresh herbs will make all the difference. I used fresh thyme and fresh rosemary. While the chicken cooks the herbs will steam inside the chicken releasing and infusing its natural flavour.
The Roasting Pan
Using a big enough roasting pan for your roast chicken is essential. I used a large black roasting pot that had a lid. I would recommend using any roasting pan (it could even be a pyrex) just as long as it is a bit bigger than the chicken itself. This will give the chicken room to cook and allow it to create a deep brown colour, also it will leave room for the onions and carrots that go along in the pan. If you choose a pan that does not have a built-in lid that is okay, just place some tinfoil over the chicken and tightly secure secure it in so you can allow the chicken to steam. The chicken will cook for 40 minutes with the cover on and 20 minutes uncovered.
The Veggies
Though I didn’t use potatoes in this recipe, potatoes cooked alongside the chicken would be incredible! I used carrots and onions which help give the chicken a sweet flavour and the veggies turn out so moist and flavourful from the drippings. Other veggies you could add in with the chicken
- Potatoes
- Sweet Potatoes
- Turnips
- Parsnips
- Whole Heads of Garlic
The Ingredients You Need…
- 1 Whole Chicken (5-7lb)
Butter Rub
- 1 Cup Unsalted Butter, Softened
- 1/4 Cup Olive
- 1 Tsp Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Chilli Flakes, Dried Sage, Dried Thyme
- 4 Cloves Garlic, Minced
Veggies
- 4 Medium Carrots
- 2 Large Onion
Stuff Chicken
- 1 Lemon, Halved
- 1 Head Garlic, Halved
- 1 Bunch Fresh Thyme
- 1 Bunch Fresh Rosemary
Method:
Step 1:
Mix together the butter rub that will be used on the chicken.
Step 2:
Stuff the chicken with herbs, lemon and garlic.
Step 3:
Spread the butter mixture all over the chicken. Place the carrots and onions around the chicken and roast at 380 degrees.
Step 4:
Once the chicken is fully cooked (165 degrees internal temperature) enjoy with your favourite side! 🙂
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Equipment:
- Roasting Pan
Ingredients:
- 1 Whole Chicken (5-7lb)
Butter Rub
- 1 Cup Unsalted Butter, Softened
- 1/4 Cup Olive
- 1 Tsp Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Chilli Flakes, Dried Sage, Dried Thyme
- 4 Cloves Garlic, Minced
Veggies
- 4 Medium Carrots
- 2 Large Onion
Stuff Chicken
- 1 Lemon, Halved
- 1 Head Garlic, Halved
- 1 Bunch Fresh Thyme
- 1 Bunch Fresh Rosemary
Instructions:
- First, preheat your oven to 380 degrees.
Butter Rub
- In a medium bowl add butter, olive oil, mince garlic and spices. Mix well to combine so no lumps appear.1 Cup Unsalted Butter,, 1/4 Cup Olive, 4 Cloves Garlic,, 1 Tsp Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Chilli Flakes, Dried Sage, Dried Thyme
- Slice 1 head of garlic in half as as well as 1 lemon. Chop up the carrots and onions into 1 inch pieces and set aside.2 Large Onion, 4 Medium Carrots
Stuff Chicken
- Pat your chicken dry so the butter sticks to it better and place the chicken in your roasting pan. Take the rosemary and fresh thyme and stuff it into the chickens cavity. Next, take the garlic halves and lemon halves and do the same thing. It is okay if any of the stuffing pieces are falling out, not all of the pieces might not fit just try your best to stuff it in without breaking the chicken.1 Whole Chicken (5-7lb), 1 Head Garlic,, 1 Lemon,, 1 Bunch Fresh Thyme, 1 Bunch Fresh Rosemary
Veggies
- Take the butter and spread it all over the chicken. Make sure to get into the creases and behind the wings. Leave your chicken breasts facing upward. Place the chopped carrots and onions around the chicken.
- Place the roasting pan lid on (or tinfoil if you dont have a roasting pan with a lid) and place it in the oven for 40 minutes covered and 20 minutes uncovered until a deep golden brown colour appears on the breasts. When the internal temperature reaches 165 degrees, then you know the chicken is completely cooked.
- Serve with your favourite side dish and enjoy! 🙂
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Hi There I’m Victoria!
I make easy to follow, simple, and DELCIOUS recipes. Here at Vic Eats you will find many different kinds of recipes whether that be breakfasts, main course yummy desserts or easy snacks!
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