This savoury roast chicken is made with a whole chicken, fresh rosemary and thyme, lemon, and garlic. It roasts until the skin turns crispy and golden while the meat stays juicy and tender. Ready in under 2 hours, it serves 4 and makes a perfect Sunday lunch.
I make this roast chicken almost every weekend because it fills the kitchen with the best smell. The leftovers keep us fed for days with sandwiches, soups, and salads.
Roast Chicken Ingredients
- 1 whole chicken, approximately 1.5–1.8kg
- 1 lemon, halved
- 1 whole garlic head, halved horizontally
- A few sprigs of fresh rosemary
- A few sprigs of fresh thyme
- 1 tbsp olive oil
- 1 tbsp softened butter
- Salt and freshly ground black pepper
Optional Vegetables for Roasting:
- 1kg potatoes, peeled and cut into large chunks
- 2 carrots, cut into chunks
- 1 onion, quartered
How To Make Roast Chicken
- Prepare the chicken: Preheat your oven to 220°C (200°C Fan / Gas Mark 7). Pat the chicken dry with kitchen paper and leave uncovered for the crispiest skin.
- Season and butter: Gently loosen the skin over the breast and rub the softened butter underneath. Rub olive oil over the outside and season well with salt and pepper.
- Stuff the cavity: Place the halved lemon, garlic, rosemary, and thyme inside the chicken cavity. These infuse the meat with flavour as it roasts.
- Roast at high heat: Place the chicken in a roasting tin with any vegetables arranged around it. Roast for 15 minutes at 220°C to get the skin started.
- Lower and finish: Reduce the oven to 180°C (160°C Fan / Gas Mark 4). Continue roasting for 20 minutes per 500g plus an extra 15 minutes, so a 1.5kg bird takes about 75–90 minutes total.
- Rest and serve: Remove from the oven when the juices run clear from the thigh. Cover loosely with foil and rest for 15–20 minutes before carving.
What Are the Best Tips for Roast Chicken?
- Pat it completely dry: The single most important step for crispy skin is removing all moisture. Use kitchen paper and press firmly over every surface.
- Butter under the skin: Spreading softened butter directly on the breast meat adds richness and helps the skin blister and brown. Try mixing herbs into the butter for extra flavour.
- Start hot, then lower: Blasting at 220°C for 15 minutes crisps the skin quickly. Dropping to 180°C lets the meat cook through gently without drying out.
- Always rest before carving: Resting for 15–20 minutes lets the juices settle back into the meat. If you skip this, the juices run straight onto the board. For another crowd-pleasing chicken dish, try Hairy Bikers paprika chicken.
What Goes Well With This Sunday Roast?
A roast chicken is the star of any Sunday table. Serve it with roast potatoes cooked in the same tin to soak up the chicken juices, alongside seasonal vegetables like carrots and parsnips.
For the full Sunday roast experience, add a batch of Hairy Bikers Yorkshire puddings and a rich onion gravy made from the pan drippings. A side of steamed greens or buttered cabbage keeps things fresh.
How Should You Store the Leftovers?
Let the chicken cool fully, then strip the meat from the bones. Store in an airtight container in the fridge for up to 3 days.
Leftover chicken freezes well for up to 3 months. Shred or slice the meat, pack it into freezer bags, and thaw overnight in the fridge before reheating. Use leftover chicken in a warming Hairy Bikers chicken soup.
Nutrition Facts
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 500mg
- Total Carbohydrate: 15g
- Dietary Fibre: 2g
- Sugars: 1g
- Protein: 40g
Frequently Asked Questions
How long should you roast a chicken per kg? Allow 20 minutes per 500g plus an extra 15 minutes at 180°C. A 1.5kg chicken takes about 75–90 minutes after the initial high-heat blast.
What temperature should a roast chicken reach inside? The thickest part of the thigh should read 75°C on a meat thermometer. If you do not have one, pierce the thigh with a skewer and check the juices run completely clear.
How does the Hairy Bikers roast chicken compare to Jamie Oliver’s? Jamie Oliver’s version uses a higher single temperature and different herb combinations. The Hairy Bikers method starts hot then drops the temperature, which gives you crispier skin without drying out the breast.
Can you prep roast chicken the night before? Yes, season the chicken and leave it uncovered in the fridge overnight. The dry air firms up the skin, which helps it crisp much better in the oven.
What is the best way to use leftover roast chicken? Shred it into soups, stir it through pasta, or pile it into sandwiches with mayonnaise and lettuce. Cooked chicken keeps in the fridge for up to 3 days or freezes for up to 3 months.
You May Also Like:
- Hairy Bikers Pulled Pork Recipe
- Hairy Bikers Paprika Chicken Recipe
- Hairy Bikers Yorkshire Pudding Recipe
Hairy Bikers Roast Chicken Recipe
Description
This Hairy Bikers roast chicken is seasoned with butter, lemon, garlic, and fresh herbs, then roasted until the skin is crispy and golden. Ready in under 2 hours, it serves 4.
Ingredients
Instructions
- Prepare: Preheat oven to 220°C (200°C Fan / Gas Mark 7). Pat the chicken dry with kitchen paper. Rub butter under the skin, then rub oil over the outside. Season well.
- Stuff and roast: Place lemon, garlic, and herbs inside the cavity. Put the chicken in a roasting tin with any vegetables. Roast for 15 minutes at high heat, then reduce to 180°C (160°C Fan / Gas Mark 4) and continue for 20 minutes per 500g plus 15 minutes.
- Check for doneness: The chicken is done when the juices run clear from the thigh, or when a thermometer reads 75°C.
- Rest and serve: Cover loosely with foil and rest for 15–20 minutes before carving.
