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Gordon Ramsay Roast Chicken with Lemon and Herbs Recipe

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★★★★★

4.9 from 118 reviews

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.

Ingredients

Scale

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

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