Serves 8
110 min
Easy Roast Chicken
Recipe GLPR8cd94d8776ef95
A simple and elegant roasted whole chicken with butter and fresh sage nestled under the skin. The bird roasts until the skin is golden and crispy while the meat stays tender and juicy. Serve with pan drippings for a light, flavorful sauce. Perfect for family dinners and special occasions.
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Ingredients
1 whole chicken (about 1.5-2 kg)
35 g Softened butter
2 leaves Fresh sage leaves (optional)
2 tsp Sea salt
to taste Black pepper, freshly ground
as needed Water
Directions
Preheat your oven to 200°C (180°C for fan-assisted ovens, or gas mark 6). Pat the chicken dry with paper towels and place it breast-side up in a roasting tin. Carefully separate the skin from the breast meat by sliding your fingers gently between the skin and flesh. Distribute the softened butter evenly under the skin. If using sage, tuck the fresh leaves under the skin as well.
Season the top of the chicken skin generously with sea salt and freshly ground black pepper. Pour approximately 1-2 cm of water into the bottom of the roasting tin around the chicken (not over it) to keep the bird moist and prevent the pan from drying out.
Cover the entire roasting tin tightly with aluminum foil and place in the preheated oven. Roast for 1 hour covered. After 1 hour, carefully remove the foil and return to the oven. Continue roasting for 20-30 minutes more until the skin is deep golden brown and crispy.
To verify doneness, pierce the thickest part of the thigh with a skewer or meat thermometer—the juices should run completely clear with no pink color, and the internal temperature should reach 165°F (74°C). Once the chicken is fully cooked, transfer it to a carving board.
Carefully pour all the pan juices into a jug or bowl—these will serve as the base for a light sauce or gravy. Tent the chicken loosely with clean aluminum foil and wrap with a clean kitchen towel. Allow the bird to rest for 15-20 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and juiciness.
Carve the rested chicken and serve hot with the reserved pan juices drizzled over or served on the side.
