Oven Roasted Whole Chicken

No ratings yet

Juicy oven roasted whole chicken with crispy skin, buttery herb seasoning and rich homemade gravy. A classic roast chicken recipe that works every time.

Prep Time10

Cook Time1 20

Resting15

Total Time1 45

Course: Main

Keyword: Oven Roasted Whole Chicken

Servings:

Calories: 784kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

Butter Rub

4 tbsp unsalted butter melted or very soft
2 tbsp olive oil
½ tbsp brown sugar
2 tsp Italian Seasoning
2 tsp sweet paprika
1 tsp all-purpose Sazón (optional)
1 tsp salt
1 tsp garlic powder
1 tsp onion powder (optional)

Herb Bundle

2 large bay leaves
1 sprig rosemary
1 sprig thyme
1 sprig sage
1 sprig flat leaf parsley

For the chicken

4-5 pound (1.8-2.2kg) whole chicken
½ lemon
3 cloves garlic smashed
2 ribs celery
2 small carrots
2 shallots
4 cups (1lt) chicken stock or broth more as needed
1 tbsp olive oil
salt and pepper to season

For the gravy

⅓ - ½ cup (80-120ml) white wine or more stock
2 tsp cornstarch (cornflour) diluted in cold water

Optional Vegetables

6-8 potatoes skin on, cut into wedges
4 carrots peeled and halved

Instructions

Prep the chicken

Preheat oven to 450°F / 220 °C or 430°F / 200°C (convection / fan oven). Mix softened or melted butter with the olive oil, salt, seasonings and brown sugar until you have a spreadable paste.
4 tbsp unsalted butter, 2 tbsp olive oil, ½ tbsp brown sugar, 2 tsp Italian Seasoning, 2 tsp sweet paprika, 1 tsp all-purpose Sazón, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder
Tie sprigs of parsley, sage, thyme and rosemary together with a couple of bay leaves. Don’t worry you don’t have all the herbs, use what you’ve got. This is your bouquet garni – a bundle of aromatics that adds subtle flavor to our chicken as it roasts.
2 large bay leaves, 1 sprig rosemary, 1 sprig thyme, 1 sprig sage , 1 sprig flat leaf parsley
Pat the chicken dry using paper towels, then use the back of a spoon to loosen the skin over the breasts and legs.
4-5 pound (1.8-2.2kg) whole chicken
Push butter rub under the skin of the breasts and legs, spreading it out as much as possible. Brush the whole chicken with the seasoned butter and leave it to come to room temperature for 30 minutes. Reserve any rub to baste the chicken.
Truss the chicken by tying the legs together and tucking the wing tips underneath so they don’t burn. Place the bundle of herbs, lemon and garlic cloves inside the chicken cavity.
½ lemon, 3 cloves garlic

Roast in the oven

Pour chicken stock in a deep, large roasting pan. Add celery, carrots and onion (or the potatoes and carrots if making it with veggies) and set a rack over the top.
2 ribs celery, 2 small carrots, 2 shallots, 4 cups (1lt) chicken stock or broth, 6-8 potatoes, 4 carrots
Place chicken on the rack, drizzle with a little olive oil and season with salt and freshly cracked black pepper.
1 tbsp olive oil, salt and pepper
Roast for 10 minutes to crisp up the skin then lower the temperature to 350°F / 180°C or 340°F / 170°C (fan oven). Roast for 40 minutes, basting the chicken with the remaining seasoned butter rub every 20 minutes. Check whether you need to top up the chicken stock in the roasting pan – do not allow it to go dry.
Continue to cook for a further 20-25 minutes, tenting with foil if the chicken is browning too much.
Use an instant read thermometer to check the temperature at the thickest part of the thigh, where it meets the body (avoiding the bone). The chicken is done when the temperature reaches 165°F (74°C) and the juices run clear.

Rest chicken, make gravy and serve!

Transfer the chicken to a platter and discard the herbs, lemon and garlic from the cavity. Rest, uncovered, for 15-20 minutes. If you have cooked the chicken with vegetables, check they are cooked through and transfer to a bowl using a slotted spoon.
Add wine to the roasting pan and stir well. Bring to a simmer, add the cornstarch slurry and stir well until the gravy thickens. Strain into a gravy boat and discard the vegetables (or use in a soup).
⅓ - ½ cup (80-120ml) white wine , 2 tsp cornstarch (cornflour)
Carve the chicken, serve with the gravy and marvel at how incredibly tender, juicy and flavorful your roast chicken is!

Notes

Make it a whole one pan roast dinner: Add a bed of vegetables under the chicken – they will absorb all the incredible flavors from the chicken as it roasts and also add flavor to the gravy. I usually add potato wedges and carrots, but parsnips and other root vegetables also work well.
Vary the seasoning: Your butter rub can be customized however you like. Curry powder, ginger and turmeric create an amazing Indian-style roast. Thai curry paste or jerk seasoning will bring the heat if you like spice!
Serving suggestions: pair with mashed potatoes, roasted vegetables or a crisp green salad. Don’t forget extra gravy on the side — it’s half the reward.
Leftovers: Store leftover roast chicken in an airtight container in the refrigerator for up to 4 days. Use in sandwiches, salads, soups or casseroles. Store the gravy in a separate container and use within a couple of days – reheating the leftovers in the gravy ensures you will never have dry chicken!

Nutrition