Gordon Ramsay Roast Chicken with Lemon and Herbs.
Gordon Ramsay’s Roast Chicken with Lemon and Herbs is a classic, comforting dish featuring juicy roasted chicken with crisp golden skin, infused with fresh herbs, garlic, and bright lemon. Simple technique and bold seasoning make it a timeless family style meal.
Equipment
- Roasting Pan
- Rack (optional)
- Kitchen Twine
- Mixing bowl
- Sharp Knife
- Meat thermometer
Ingredients
- 1 whole chicken 1.75–2 kg, patted dry
- 100 g unsalted butter softened
- 1 lemon half juiced, half halved
- 1 whole garlic bulb halved
- 3 garlic cloves minced
- 1 tbsp fresh sage chopped
- 2 tsp fresh rosemary chopped
- 1 tbsp fresh parsley chopped
- 1 onion quartered (optional)
- 1 cup dry white wine or chicken broth
- Olive oil optional
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 200°C / 400°F
- Pat the chicken completely dry
- Mix butter with minced garlic, herbs, salt, and pepper
- Gently loosen skin and rub herb butter underneath
- Season the cavity generously
- Stuff cavity with lemon halves, garlic bulb, and herb sprigs
- Tie legs together with kitchen twine
- Place onion (if using) in the roasting pan
- Set chicken on top and drizzle with olive oil or butter
- Pour wine or broth into the pan
- Roast until skin is golden and juices run clear
- Rest the chicken before carving