Perfect Roast Chicken Dinner Recipe

Nothing beats an easy to make and even easier to prepare roast chicken! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine for an unbeatable flavour. This Garlic Herb Butter Roast Chicken definitely beats the pants off of any rotisserie chicken!

When we roast chicken, we don’t do it with just a sprinkling of salt. No no no…we do it FLAVOUR. There is so much of it in this chicken that beats any restaurant chicken.

Not only does this recipe give you a roast chicken with flavour… it delivers crispy skin, juicy meat and a nice dinner to go with the ultimate creamy mashed potatoes.

Super Easy Roast Chicken

Combine olive oil, melted butter, wine (if using) and lemon juice together, rubbing all over the chicken, under the skin and inside the cavity.

Rub the minced garlic over the chicken and under the skin. I do this separately as the last step to maximise the garlic taste.

Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. You can also use sprigs of Thyme or any other herb.

Sunday Best: 17 Expert Tips For The Perfect Roast Dinner, From Brining The Chicken To Bashing The Potatoes

I like to go in the carcass, over the chicken and under the skin with all of my ingredients to ensure maximum taste. You want every inch covered in flavour.

Over one hour, depending on the size of your bird. This 4 pound (2kg) bird took one hour and 20 minutes cooking time, then a resting time of 10 minutes to keep all of those juices in before slicing.

Usually I’ll pass on chicken breasts because juicy crispy chicken legs are my favourite! BUT! In this roast chicken recipe? I eat it ALL. The breasts come out so moist. NO dry meat happening on this plate!

One Pan Roast Dinner Recipe

Do you see that crispy skin happening down there? ↓ That’s the part we fight over at the table. PLEASE tell me we are normal and your family fights over crispy skin too?

Garlic Herb Butter Roast Chickenpackedwith unbelievable flavours, crispyskin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!

For a larger chicken, roast at 430°F (220°C), 0r 400°F (200°C) fan forced, for one hour. Then, r educe oven temperature down to 325 (160° C). Baste and cover chicken. Roast, basting 2 more times while cooking, until chicken is cooked through, about 45 mins to an hour. Internal temperature should read 165°F (75°C) and juices run clear when pierced.

Whole Oven Roasted Chicken (lemon Rosemary)

Calories: 510 kcal | Carbohydrates: 4 g | Protein: 71 g | Fat: 31 g | Saturated Fat: 7 g | Cholesterol: 234 mg | Sodium: 195 mg | Potassium: 588 mg | Vitamin A: 905 IU | Vitamin C: 22.5 mg | Calcium: 49 mg | Iron: 2.9 mgFor the full recipe including quantities and method, click the jump to recipe button, or scroll through and read our helpful tips along the way.

The Perfect Roast Chicken – our easy to prepare recipe with a clever dry brine – is an absolute revelation! It is the ideal roast chicken with tender, juicy flesh and flavoursome, crispy skin.

I do not think that I am alone in believing that a beautifully Perfect Roast Chicken with crispy skin is the ultimate comfort food. But you can perfect it with one simple process; a dry brine.

One Pan Roast Chicken Dinner Recipe

I feel that this is the best way to achieve the tender, succulent flesh and golden, crispy skin that we all love.

It is a simple concept. The exterior of the chicken, or other poultry or meat, is coated with salt, perhaps with the addition of some herbs or spices, and left uncovered, in the fridge for 24 hours prior to roasting.

I believe that dry brining the chicken is the best way to get succulent, juicy meat, and crispy, golden skin. And to me, that describes the Perfect Roast Chicken!

The Perfect Caribbean Roast Chicken Recipe

Although dry brining is a simple technique, it does require some advance planning. With some simple preparation a day ahead of cooking, you will be rewarded with the most amazing, juicy, flavoursome chicken you have ever had.

I was familiar with the method of a wet brine for poultry but had always been deterred from trying it. The notion of a large container of water, sloshing around in my fridge, did not appeal at all.

The term “brining” implies that a liquid is used with salt. The idea that a brine, which does not involve water or another liquid, seemed contradictory and I was sceptical of the outcome. In essence, this method is, perhaps, more of a dry rub.

Roast Chicken Recipe

However, curiosity finally got the better of me and I am now a convert to the dry brine method, and truly believe it gives you the Perfect Roast Chicken.

Please keep in mind the size of the chicken that we have used, and as such, the timing in the recipe. If your chicken is a different size, adjust the time accordingly. If you have any queries regarding timing, please feel free to reach out to us anytime.

Please note, food safety experts advise that we should not wash chicken. Splashes from the water can spread campylobacter bacteria, increasing the risk of food poisoning. The heat of the oven will destroy any bacteria which may be on the chicken.

Whole Roast Chicken Recipe

If you are only able to leave your salted chicken in the fridge for an hour or so it will still improve the flavour and texture of the chicken. But it is a revelation if you leave it for 24 hours.

Do not be concerned that covering the chicken in salt will make it dry. Although the salt draws some moisture out of the meat, this is eventually re-absorbed along with the salt and spices. This means the chicken will be moist and beautifully seasoned throughout.

Using a sharp knife, pull the leg away from the body of the chicken. Insert the knife and if the juices run clear, the chicken is cooked. If the juice has a slight pink tinge to it, put the chicken back into the oven and cook for a further 10 minutes then check again.

Spiced Roast Chicken With Crushed Potatoes

 Alternatively, you can use a thermometer. Push it into the thigh, avoiding the bone; it should measure 75 C/165 F when the chicken is cooked.

I use coarse kitchen sea salt and have found that 1 tablespoon is needed for a medium-size chicken. Regular table salt, on the other hand, has smaller grains and is not ideal for this process. The finer the grain, the easier it is to over-salt.

The amount of salt is a matter of taste and depends on the type that you use, so you will need to experiment.

Roast Chicken With Vegetables And Potatoes (with Step By Step)

If you’re concerned about the chicken tasting too salty, surprisingly, it doesn’t. It produces deeply flavourful, tender flesh. But as noted above, it is important to use a coarse grain salt.

A vegetable trivet is a selection of vegetables which are used as a bed for the chicken as it roasts. I have used onion, carrot and celery. The vegetables impart flavour to the chicken and can be served with the chicken or incorporated into a sauce.

There is tremendous value with a roasted chicken. If you have any leftover meat, you can use it in a number of ways.

Perfect Roast Chicken With Rosemary, Lemon & Garlic • The Cook Report

I use it to make sandwiches, salads or soups, to name just a few ways. Finally, I boil the carcass and the bones and make chicken stock.

I like to serve my chicken family-style. I carve it then lay it out on a platter and serve with some accompaniments.

For stress-free entertaining, I roast several chickens and serve with a variety of salads that I have prepared in advance, such as:

Roast Chicken Gado Gado Recipe

I do not know of a better way to achieve The Perfect Roast Chicken than using this very simple method. It is the ultimate, simple oven dish yet one that is very special.

It is a meal that is both satisfying and comforting. The aroma of chicken roasting in the oven is wonderful. It is warm and inviting, enticing everyone with the pleasure of the meal to come.

Calories: 503 kcal | Carbohydrates: 9 g | Protein: 35 g | Fat: 36 g | Saturated Fat: 9 g | Cholesterol: 135 mg | Sodium: 1899 mg | Potassium: 536 mg | Fiber: 2 g | Sugar: 4 g | Calcium: 52 mg | Iron: 2 mg

Roast Chicken & Trimmings

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.