This Gordon Ramsay Roast Chicken Recipe is a crispy and juicy recipe, which is made with white wine and fresh rosemary. It’s a classic, foolproof recipe, ready in about 1 hour and 40 minutes.
Jump to RecipeGordon Ramsay Roast Chicken Recipe Ingredients
- 1.75–2 kg whole chicken, patted dry
- Salt and pepper to taste
- 2 tsp olive oil
- 1 lemon, quartered
- 3 rosemary sprigs
For the Butter Mix:
- 100g unsalted butter, melted
- 3 garlic cloves, minced
- 1 tbsp sage, finely chopped
- 2 tsp rosemary, finely chopped
- 1 tbsp parsley, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
For Under the Chicken:
- 1 cup dry white wine or low-sodium chicken broth
- 1 onion, quartered
- 1 garlic bulb, halved horizontally
How To Make Gordon Ramsay Roast Chicken Recipe
- Prep Oven and Butter: Preheat your oven to 220°C (450°F) or 200°C (430°F) for a fan oven. In a small bowl, mix the melted butter with the minced garlic, chopped sage, rosemary, parsley, salt, and pepper.
- Prepare the Chicken: Loosen the skin over the chicken breasts and thighs. Push about two-thirds of the herb butter mixture underneath the skin. Rub the remaining butter all over the outside of the chicken.
- Stuff and Truss: Stuff the chicken cavity with the quartered lemon and rosemary sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
- Arrange in Pan: Place the quartered onion and halved garlic bulb in the bottom of a roasting pan to create a rack for the chicken. Place the prepared chicken on top. Pour the white wine or chicken broth into the pan around the chicken.
- Roast the Chicken: Roast for 10 minutes at the higher temperature (220°C / 450°F). Then, reduce the oven temperature to 180°C (350°F) and continue to roast for 1 hour and 15 minutes, or until cooked through. Baste the chicken with the pan juices halfway through cooking.
- Rest and Serve: The chicken is cooked when the internal temperature reaches 75°C (165°F) in the thickest part of the thigh. Let it rest for at least 15 minutes before carving and serving.
Recipe Tips
- How do you get the crispiest skin? Placing the chicken on a wire rack inside your roasting pan (or on top of the onions and garlic as in this recipe) elevates the bird. This allows hot air to circulate all around it, resulting in crispier skin, especially on the bottom.
- Why shouldn’t you open the oven door? Every time you open the oven door, the temperature can drop by 20–30°C. This constant fluctuation can lead to uneven cooking and a longer roasting time. Only open it quickly when you need to baste.
- What is the most reliable way to check for doneness? A meat thermometer is the best tool. Poking the chicken or checking if the “juices run clear” can be inaccurate. An internal temperature of 75°C (165°F) in the thickest part of the thigh guarantees a perfectly cooked, safe-to-eat chicken.
- How do I make a simple gravy? Don’t waste the flavorful pan drippings. After removing the chicken to rest, place the roasting pan on the stovetop, deglaze with a splash of wine or stock, and scrape up all the delicious browned bits. Simmer for a few minutes, strain, and you have an instant sauce.
What To Serve With Roast Chicken
This classic main course pairs perfectly with traditional sides:
- Crispy roast potatoes
- Steamed green beans or roasted carrots
- Yorkshire puddings
- A rich gravy made from the pan drippings
How To Store Roast Chicken
- Refrigerate: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. It’s great for sandwiches, salads, or being added to other dishes.
Roast Chicken Nutrition Facts
- Calories: 142 kcal
- Protein: 25g
- Fat: 4g
- Carbohydrates: 1g
- Sodium: 350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why do you put butter under the skin?
Placing the herb butter directly under the skin ensures the breast meat stays incredibly moist and infuses it with flavor from the inside out. The butter melts and bastes the meat as it cooks.
Is it necessary to tie the chicken legs (truss)?
Trussing the chicken helps it cook more evenly and ensures the breast meat doesn’t dry out before the thighs are cooked. It also makes for a more compact and attractive final presentation.
Can I use a different combination of herbs?
Absolutely. While sage and rosemary are classic with chicken, you could also use thyme, tarragon, or marjoram in the butter mixture depending on your preference.
Gordon Ramsay Roast Chicken Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
servings15
minutes1
hour25
minutes142
kcalA perfectly roasted chicken with crispy skin, juicy meat, and an aromatic herb-garlic butter stuffed under the skin for maximum flavor.
Ingredients
1.75–2 kg whole chicken
Salt and pepper
1 lemon, quartered
3 rosemary sprigs
Butter Mix: 100g unsalted butter (melted), 3 garlic cloves (minced), 1 tbsp sage, 2 tsp rosemary, 1 tbsp parsley (all chopped).
Pan Base: 1 cup dry white wine or chicken broth, 1 onion (quartered), 1 garlic bulb (halved).
Directions
- Preheat oven to 220°C (450°F). Mix melted butter with garlic, chopped herbs, salt, and pepper.
- Loosen the chicken skin and push most of the herb butter underneath. Rub the rest on the outside.
- Stuff the cavity with lemon and rosemary. Tie the legs together.
- Place the chicken on a bed of onion and garlic in a roasting pan. Add wine/broth to the pan.
- Roast at 220°C for 10 minutes, then reduce to 180°C and roast for 1 hour 15 minutes, basting halfway through.
- Rest the chicken for 15 minutes before carving.
Notes
- Using a meat thermometer to check for an internal temperature of 75°C (165°F) is the most reliable way to ensure the chicken is perfectly cooked.
- Resting the chicken is a crucial step; it allows the juices to redistribute, keeping the meat moist.
- Placing the chicken on a bed of vegetables elevates it, helping the skin to crisp up all around.
- Save the pan drippings to make a quick, flavorful gravy.
