Description
A flavorful and crispy roast chicken infused with fresh sage, garlic, and lemon. Perfectly seasoned and slow-roasted to golden perfection, this recipe offers juicy meat with a fragrant herb butter under the skin and a bright citrus aroma.
Ingredients
Scale
Chicken and Seasoning
- 1½ kg whole chicken
- 1 heaped tbsp sea salt flakes
- Freshly ground black pepper, to taste
- 2 small lemons, halved
Herb Butter
- 70 g unsalted butter, softened
- 2 large garlic cloves, crushed
- ½ small bunch of sage, finely chopped
Cavity Herbs
- ¼ small bunch of thyme, leaves picked
- 3–5 fresh bay leaves
Instructions
- Salt and Season the Chicken: The night before cooking, place the whole chicken in a medium roasting tin. Rub the sea salt flakes generously all over the skin and inside the cavity. Grind some black pepper over the chicken. Insert one half of a lemon into the cavity. Tie the legs together with kitchen string. Cover and refrigerate overnight to allow the salt to penetrate the meat.
- Prepare Oven and Remove Excess Salt: Preheat the oven to 200°C (180°C fan) or gas mark 6. Before proceeding, gently dab off any excess salt from the chicken’s skin using kitchen paper to avoid oversalting during roasting.
- Make Herb Butter and Apply: In a bowl, combine the softened butter with crushed garlic and finely chopped sage. Using your hands, carefully push this herby garlic butter underneath the chicken’s skin, spreading it evenly over the flesh to flavor and moisten the meat during roasting.
- Stuff Cavity and Add Lemon Halves: Stuff the picked thyme leaves and fresh bay leaves into the chicken cavity. Arrange the remaining lemon halves around the chicken in the roasting tin for added lemony aroma and moisture.
- Roast the Chicken: Place the chicken on the middle rack and roast in the preheated oven for 1 hour. After this time, baste the chicken thoroughly with the buttery juices collected in the tin.
- Continue Roasting: Roast the chicken for an additional 20-30 minutes, or until fully cooked. Test doneness by inserting a skewer into the thickest part of the thigh; the juices should run clear and not pink.
- Rest and Serve: Remove the chicken from the oven and transfer it to a cutting board. Cover loosely and let it rest for 20 minutes to allow the juices to redistribute. Carve the chicken and serve on a warmed platter for best presentation.
Notes
- For a smoky twist, mix ½ tbsp smoked paprika and 2 tsp dried oregano into the butter before applying.
- Alternatively, replace garlic and sage in the butter with 70 g finely chopped smoked pancetta and ½ bunch rosemary leaves for a savory flavor variation.
- For a sausage stuffing option, mix the meat from 2 pork sausages with ½ bunch sage or thyme and 2 chopped shallots, then stuff into the chicken cavity instead of herbs.
- Resting the chicken after roasting is crucial to keep the meat moist and juicy.
- Be sure to remove excess salt from the skin to prevent over-seasoning when roasting.
- Prep Time: 10 minutes (plus overnight salting)
- Cook Time: 1 hour 20-30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Keywords: roast chicken, sage chicken, lemon chicken, crispy chicken, herb butter chicken, Sunday roast, easy roast chicken
