British
Gordon Ramsay Roast Chicken with Lemon and Garlic
5.0(5 ratings)
A whole roast chicken rubbed with herb butter, stuffed with lemon and garlic, and roasted until the skin is crisp and golden and the meat is juicy. Ramsay's classic Sunday roast.
100 min
Total time
4
Servings
20 min
Prep
80 min
Cook
intermediatedinnerhigh-proteingluten-free
Ingredients
4 servings
- 1.5 kg whole chicken, at room temperature
- 75 g butter, softened
- 1 garlic bulb, halved across, plus 2 cloves crushed
- 1 lemon, halved
- 1 tbsp fresh thyme, leaves, plus a few sprigs
- 15 ml olive oil
- to taste sea salt
- to taste black pepper, freshly ground
Make it your way
Instructions
- Step 1.Preheat the oven to 200 C / 400 F (fan 180 C). Pat the chicken completely dry and season the cavity with salt and pepper.
- Step 2.Mash the softened butter with the crushed garlic, thyme leaves and seasoning. Gently loosen the breast skin and push most of the herb butter underneath, smoothing it over the breast.
- Step 3.Rub the remaining butter and the olive oil all over the outside of the bird and season generously.
- Step 4.Stuff the cavity with the halved lemon, the halved garlic bulb and a few thyme sprigs.
- Step 5.Tie the legs together with string and tuck the wing tips under the body.
- Step 6.Place breast-side up in a roasting tin and roast for about 1 hour 20 minutes, basting with the pan juices a couple of times.
- Step 7.The chicken is done when the juices from the thickest part of the thigh run clear and a probe reads 75 C / 165 F.
- Step 8.Tip the bird so the cavity juices run into the tin, then transfer to a board, cover loosely with foil and rest for 15 minutes before carving.
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Community reviews (5)
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Sam Everything
Made this, came out great!
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Leo Follows
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Priya Reviews
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Rita Regular
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Kai Cooks-At-Home
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Comments (5)
Family loved it. Doubling next time.
Family loved it. Doubling next time.
Family loved it. Doubling next time.
Family loved it. Doubling next time.
Family loved it. Doubling next time.