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Gordon Ramsay Roast Chicken with Lemon and Herbs Recipe

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★★★★★

4.9 from 52 reviews

Gordon Ramsay’s Roast Chicken with Lemon and Herbs is a classic, flavorful roasted chicken recipe featuring a crispy golden skin and tender, juicy meat infused with garlic, fresh herbs, and bright lemon. Perfect for a comforting family meal or special occasion, this recipe uses simple ingredients and an easy roasting method to deliver a delicious, restaurant-quality chicken at home.

Ingredients

Scale

Main 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

  1. Preheat Oven: Preheat your oven to 200°C (400°F) to ensure it’s hot enough to achieve a crispy skin on your chicken.
  2. Prepare Chicken: Pat the whole chicken completely dry with paper towels. This step is crucial for a crisp, golden skin.
  3. Make Herb Butter: In a bowl, combine the softened unsalted butter with minced garlic, chopped fresh sage, rosemary, parsley, sea salt, and black pepper to create a fragrant herb butter.
  4. Apply Herb Butter Under Skin: Gently loosen the skin of the chicken without tearing it and rub the herb butter thoroughly underneath the skin to infuse the meat with flavor.
  5. Season Cavity: Season the inside cavity of the chicken generously with salt and pepper for added flavor throughout.
  6. Stuff Cavity: Fill the chicken cavity with the lemon halves, halved garlic bulb, and some of the herb sprigs to enhance aroma and taste.
  7. Tie Legs: Use kitchen twine to tie the chicken legs together, ensuring even cooking and a tidy presentation.
  8. Prepare Roasting Pan: If using, place the quartered onion in the roasting pan to add flavor to the drippings.
  9. Place Chicken and Drizzle Fat: Set the chicken on top of the onion (if used) and drizzle it with olive oil or a bit of butter to help with browning.
  10. Add Liquid: Pour the dry white wine or chicken broth into the roasting pan to keep the environment moist and catch flavorful drippings.
  11. Roast Chicken: Roast the chicken in the oven until the skin is golden brown and the juices run clear when pierced. This typically takes about 1 hour 15 minutes to 1 hour 30 minutes, depending on size.
  12. Rest Before Carving: Remove the chicken from the oven and let it rest for 10-15 minutes to allow juices to redistribute, ensuring juicy meat before carving.

Notes

  • Patting the chicken dry is essential for crispy skin.
  • Tying the legs helps the chicken cook more evenly.
  • Resting the chicken after roasting is important for juiciness.
  • Using white wine or broth in the roasting pan adds moisture and flavor to the drippings, great for making gravy.
  • You can substitute fresh herbs with dried ones, but reduce quantity by half.
  • If you prefer, you can baste the chicken occasionally for extra moisture.

Keywords: roast chicken, lemon chicken, herb roasted chicken, Gordon Ramsay chicken, oven baked chicken, garlic butter chicken

Find it online: https://nataliereeve.com/gordon-ramsay-roast-chicken-with-lemon-and-herbs-recipe/