Classic Roast Chicken Recipe
- 1 whole raw chicken (Note 1)
- 2 tbsp butter (salted or unsalted)
- 3 carrots, each cut into 2-3 chunks
- 1 onion (any type), cut into 6 – 8 wedges
- 1 whole garlic bulb, cut in half horizontally
- 2 – 3 lemons, 1 quartered and the other(s) halved
- Half bunch of thyme sprigs
- 2 cups dry white wine OR chicken broth (or combo of both)
- Take chicken out of the fridge 30 minutes before preparing. Rinse chicken and pat dry with paper towels.
- Preheat oven to 180C/350F if using the Basic Method or 220C/430F if using the Crispier Skin method for crispier and darker skin. Arrange the oven shelf just below the middle. (Note 2).
- Place carrots, onion, halved lemons and half the garlic in a roasting pan.
- Stuff 1 lemon, remaining garlic and thyme inside the chicken.
- Rub butter all over the skin of the chicken AND inside. Sprinkle with salt and pepper inside and on the skin (generously).
- Tie the drumstick legs together using string or twist a piece of foil. Tuck the wings under the chicken (see steps photos in the post above).
- Pour wine/broth and water in the pan.
- Roast per Roasting Table below.
- The chicken is cooked when: you pierce 2-3″/5-7.5cm deep into the meat between the leg and breast and the juices that run out are clear, not pink OR an instant read thermometer reads 165F/74C.
- Rest for 10 – 15 minutes. Serve and enjoy!
- My roast chicken is pictured with Julia Child’s Potato Dauphinois and a quick Garlic Sautéed Spinch (Note 3)