Saucepan@saucepan · Shared this recipeFollowAustralian · dinnerRoast ChickenA classic roast chicken with garlic-herb-lemon butter under and on the skin, roasted until golden and juicy, served with flavorful pan juices.total1 hr 45 minprep15 mincook1 hr 30 minservings5Original recipe on recipetineats.comKeep this recipeAdd a copy of Roast Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings1.75 kg / 3.5 - 4lb whole chicken, , patted drySalt and pepper2 tsp olive oil1 lemon, quartered3 rosemary sprigs100 g / 1 stick unsalted butter, , melted3 garlic cloves, , minced1 tbsp sage ), , finely chopped (Note 12 tsp rosemary ), , finely chopped (Note 11 tbsp parsley ), , finely chopped (Note 10.5 tsp each salt and black pepper1 cup / 250 ml dry white wine, , or low sodium chicken broth1 onion ), , quartered (Note 21 garlic bulb ), , halved horizontally (Note 2StepsClear checksTap an ingredient or step to check it off.1Step 1: Take the chicken out of the fridge 30 minutes before cooking.2Step 2: Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put shelf in the middle.3Step 3: Mix together Butter ingredients. Add juice from 2 wedges of lemon.4Step 4: Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken (see video). Do the top (the breast) and the drumsticks – not the underside.5Step 5: Prop chicken upright, drizzle butter under skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin (Note 3).6Step 6: Drizzle / smear remaining butter all over surface of the chicken. Squeeze over juice of 2 lemon wedges.7Step 7: Stuff used lemon wedges and rosemary inside chicken.8Step 8: Tie drumstick ends with string and tuck wing tips under the chicken.9Step 9: Sprinkle all over with salt and pepper.10Step 10: Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil.11Step 11: Transfer to oven. Roast for 10 minutes, then turn oven down to 180C/350F (all oven types). Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over skin.12Step 12: Rest for 15 minutes – don’t cover, skin becomes wet.13Step 13: Serve with pan juices (see video for how to carve). I discard onion but use the garlic in the pan. See notes for side suggestions & how to use carcass for incredible homemade broth!getsaucepan.com/r/4d7adb56-870a-43fb-b8e2-2b016d63aa1f · Original: https://www.recipetineats.com/roast-chicken/
