Easy Roast Chicken Recipe (This recipe is adapted from Hugh Fearnley-Whittingstal's Roasting Method)

Preheat Oven

• Preheat the oven to 210°C (410°F).

Make the Garlic and Herb Butter

• In a small bowl combine the softened butter (do not melt the butter), rosemary, thyme, garlic and lemon zest. Set aside.

Prepare the Chicken

• Place onion and lemon quarters in the bottom of a roasting pan, drizzle with olive oil.

• Place the chicken on a clean cutting board. Pat the chicken dry with paper towels.

• Rub the garlic and herb butter all over the outside of the chicken.

• Generously season the chicken all over (and inside the cavity of the chicken) with salt and pepper.

• Place the chicken on top of the lemon and onion wedges. 

Oven Roast the Chicken

Phase 1 - The Sizzle 210 - 230°C (410 - 450°F)

• Place the roasting dish in the center of the preheated oven and roast on high heat for 20 minutes.

Phase 2 - The Cooking 160 - 180°C (320 - 350°F)

• Turn the oven down to 180°C (320°F).

• Remove the roasting dish from the oven. 

• Baste the chicken and pour the wine into the tin (not over the chicken). 

• Roast the chicken for another 30 - 40 minutes depending on the size of the chicken. Loosely cover the chicken with aluminum foil (shiny side down) brushed with olive oil for the first 20 minutes to protect the skin. Remove the foil the last 15 - 20 minutes to ensure you have golden brown crispy skin. 

• Test if the chicken is cooked.

Chef’s Tip:

Testing if a whole roast chicken is cooked can be done with or without a meat thermometer. Here are the methods:

With a Meat Thermometer - Insert the meat thermometer into the thickest part of the chicken's thigh, avoiding the bone. The chicken is fully cooked when the internal temperature reaches 74°C (165°F).

Without a Meat Thermometer - Pierce the thickest part of the thigh with a skewer or a sharp knife. If the juices run clear (not pink or reddish), the chicken is likely cooked. Alternatively, gently wiggle the chicken's leg. If it moves easily and the joint feels loose, the chicken is done.

Phase 3 - The Rest

• Turn the oven off, open the oven door and allow the chicken to rest (breast side down) for 15 - 20 minutes. (or if you need the oven to make your roast potatoes, pop the roasting dish on the stove, loosely cover with foil and two clean tea towels to keep it warm.)

Serve and Enjoy!

• Strain the pan juices into a jug. (or use as is, the buttery, lemony onions are delicious!)

• Carve the chicken and serve on a warm platter with the pan juices and your favorite sides.