Gordon Ramsay Roast Chicken with Lemon and Herbs Recipe

Introduction

This Gordon Ramsay Roast Chicken with Lemon and Herbs is a classic, flavorful dish perfect for any occasion. The combination of fresh herbs, garlic, and lemon inside the bird creates juicy, aromatic meat with crisp skin.

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. Step 1: Preheat the oven to 200°C (400°F).
2. Step 2: Pat the chicken completely dry with paper towels to ensure crispy skin.
3. Step 3: In a bowl, mix the softened butter with minced garlic, chopped sage, rosemary, parsley, salt, and black pepper.
4. Step 4: Gently loosen the skin of the chicken breasts and thighs, then rub the herb butter mixture underneath the skin evenly.
5. Step 5: Season the inside cavity of the chicken generously with sea salt and black pepper.
6. Step 6: Stuff the cavity with the lemon halves, halved garlic bulb, and some extra herb sprigs for added fragrance.
7. Step 7: Tie the chicken legs together with kitchen twine to help the bird cook evenly.
8. Step 8: Place the quartered onion in the bottom of your roasting pan if using, then set the chicken on top.
9. Step 9: Drizzle olive oil or additional softened butter over the chicken skin to help it brown beautifully.
10. Step 10: Pour the white wine or chicken broth into the roasting pan to keep the chicken moist while cooking.
11. Step 11: Roast the chicken in the preheated oven until the skin is golden and the juices run clear when pierced, about 1 to 1.5 hours depending on size.
12. Step 12: Remove from the oven and let the chicken rest for 10-15 minutes before carving to lock in the juices.

Tips & Variations

• For extra crispy skin, ensure the chicken is thoroughly dried before applying butter and seasoning.
• Use kitchen twine to tie the legs and wings close to the body for even cooking and a neater presentation.
• Substitute white wine with chicken broth to keep the recipe alcohol-free without losing moisture.
• Try adding thyme or tarragon to the herb butter for a different herbal aroma.

Storage

Store leftover roast chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in an oven at 160°C (320°F) or microwave until heated through, ensuring the chicken stays moist by covering it loosely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this chicken in advance?

Yes, you can prepare the herb butter and season the chicken the day before. Keep it covered and refrigerated overnight for deeper flavor.

How do I know when the chicken is fully cooked?

The chicken is done when the skin is golden and crisp, and the juices run clear when you pierce the thickest part of the thigh. An internal temperature of 75°C (165°F) confirms it’s safe to eat.

Gordon Ramsay Roast Chicken with Lemon and Herbs Recipe

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Gordon Ramsay’s Roast Chicken with Lemon and Herbs is a classic, mouthwatering roast chicken recipe featuring a crispy golden skin and juicy, flavorful meat. Infused with fresh herbs, garlic, and lemon, this recipe balances fragrant citrus and savory notes to create a perfect centerpiece for any meal. The chicken is roasted in the oven to perfection, allowing the herb butter to seep under the skin, ensuring every bite is tender and aromatic.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 whole chicken (1.75–2 kg, patted dry)
• Sea salt (to taste)
• Black pepper (to taste)
• Olive oil (optional, for drizzling)

Herb Butter

• 100 g unsalted butter (softened)
• 3 garlic cloves (minced)
• 1 tbsp fresh sage (chopped)
• 2 tsp fresh rosemary (chopped)
• 1 tbsp fresh parsley (chopped)

Aromatics and Extras

• 1 lemon (half juiced, half halved)
• 1 whole garlic bulb (halved)
• 1 onion (quartered, optional)
• 1 cup dry white wine or chicken broth

Instructions

1. Preheat the Oven: Preheat your oven to 200°C (400°F) to ensure it is hot enough to give the chicken a crispy skin and even cooking.
2. Prepare the Chicken: Thoroughly pat the chicken dry with paper towels to remove any moisture, which helps achieve a crispy skin during roasting.
3. Make the Herb Butter: In a bowl, combine softened unsalted butter with minced garlic, chopped sage, rosemary, parsley, salt, and black pepper. Mix well to create a fragrant herb butter.
4. Apply Herb Butter: Gently loosen the skin of the chicken, especially over the breasts and thighs, and carefully rub the herb butter underneath the skin to infuse flavor directly into the meat.
5. Season and Stuff the Cavity: Season the inside cavity generously with salt and pepper. Stuff the cavity with lemon halves, the halved garlic bulb, and some herb sprigs to add aromatic flavor from within.
6. Truss the Chicken: Tie the chicken legs together with kitchen twine to ensure even cooking and a neat shape.
7. Prepare the Roasting Pan: If using, place the quartered onion pieces in the bottom of a roasting pan to add flavor and act as a rack for the chicken.
8. Set Chicken in Pan: Place the trussed chicken on top of the onions or directly into the roasting pan. Drizzle with olive oil or melted butter to promote browning.
9. Add Liquid to Pan: Pour the white wine or chicken broth into the pan to keep the environment moist and add flavor to the roasting juices.
10. Roast the Chicken: Roast the chicken in the preheated oven for about 1 hour 15 minutes to 1 hour 30 minutes, or until the skin is golden brown and the juices run clear when pierced (internal temperature should reach 75°C or 165°F).
11. Rest Before Carving: Remove the chicken from the oven and let it rest for 10-15 minutes. Resting helps the juices redistribute through the meat, making it more succulent.
12. Carve and Serve: Carve the rested chicken and serve with the pan juices and your choice of sides.

Notes

• Patting the chicken dry is crucial for crispy skin.
• Loosening the skin to insert herb butter boosts flavor and moisture.
• Using wine or broth in the pan helps keep the chicken moist and adds depth to the roasting juices.
• Resting the chicken after roasting ensures juicier meat.
• Trussing the chicken promotes even cooking and neat presentation.
• Optional onions provide additional flavor and act as a natural rack.

Keywords: roast chicken, lemon chicken, herb roasted chicken, Gordon Ramsay recipe, easy roast chicken, crispy skin chicken