Introduction

This Gordon Ramsay Roast Chicken with Lemon and Herbs is a classic dish that delivers juicy, flavorful meat with crispy skin. Perfect for a comforting family dinner, it’s infused with fresh herbs and a hint of garlic and lemon for an irresistible aroma and taste.

A whole roast chicken with a golden-brown, crispy skin sits centered on a white oval plate with delicate green leaf patterns around the edge. The chicken is garnished with fresh green herbs scattered on top, and part of the breast is carved to show juicy, tender white meat inside. Next to the plate, there is a white gravy boat filled with rich brown sauce, resting on a white marbled surface. Some green leaves lie around the plate as decoration, and a sharp knife is placed beside it. The setting is bright and natural. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole chicken (1.75–2 kg, patted dry)
100 g unsalted butter (softened)
1 lemon (half juiced, half halved)
1 whole garlic bulb (halved)
3 garlic cloves (minced)
1 tbsp fresh sage (chopped)
2 tsp fresh rosemary (chopped)
1 tbsp fresh parsley (chopped)
1 onion (quartered, optional)
1 cup dry white wine or chicken broth
Olive oil (optional)
Sea salt and black pepper (to taste)

Instructions

Step 1: Preheat your oven to 200°C (400°F).
Step 2: Pat the chicken completely dry with paper towels to ensure crispy skin.
Step 3: In a bowl, mix the softened butter with minced garlic, chopped sage, rosemary, parsley, sea salt, and black pepper.
Step 4: Gently loosen the skin from the chicken breast and rub the herb butter evenly underneath the skin.
Step 5: Season the inside of the chicken cavity generously with salt and pepper.
Step 6: Stuff the cavity with the halved lemon, halved garlic bulb, and a few sprigs of the fresh herbs.
Step 7: Tie the legs together with kitchen twine to keep the chicken compact while roasting.
Step 8: If using, place the quartered onion in the bottom of a roasting pan as a base.
Step 9: Set the chicken on top of the onion and drizzle with olive oil or a little extra butter for added richness.
Step 10: Pour the white wine or chicken broth into the pan to keep the chicken moist and add flavor.
Step 11: Roast the chicken in the oven until the skin is golden brown and the juices run clear when pierced, about 1 hour 15 minutes.
Step 12: Remove the chicken from the oven and let it rest for 10-15 minutes before carving to keep it juicy.

Tips & Variations

For extra crispy skin, pat the chicken dry again just before roasting and avoid covering it.
You can swap white wine for low-sodium chicken broth for a milder flavor or to keep it alcohol-free.
Add vegetables like carrots and potatoes around the chicken in the roasting pan for a one-pan meal.
Use a meat thermometer to check doneness; the internal temperature should read 75°C (165°F) in the thickest part.

Storage

Store leftover roast chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 160°C (320°F) until heated through to keep it moist. Avoid microwaving if possible, as it can dry out the meat.

How to Serve

A whole roasted chicken with golden-brown, crispy skin is centered on a white plate, surrounded by small round roasted potatoes in shades of light yellow and orange. The chicken’s skin has specks of herbs and a slight shine, with legs and wings neatly tucked in. The plate rests on a white marbled surface, and in the blurry background, there are bowls with green leafy garnish and cherry tomatoes, adding more colors to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh?

Yes, but reduce the quantity since dried herbs are more concentrated. Use about one-third of the amount listed for fresh herbs to avoid overpowering the dish.

How do I know when the chicken is fully cooked?

The chicken is done when the skin is golden and the juices run clear when you pierce the meat near the thigh. Using a meat thermometer, the internal temperature should reach 75°C (165°F).