Simple roast chicken

Simple roast chicken

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(8 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins


Serves 4
Perfect your Sunday lunch with this simple but succulent roast chicken

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal564
  • fat37g
  • saturates15g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein57g
  • salt0.59g
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  • 1.8-2kg/4lb-4lb 8oz chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 garlic cloves, bashed
  • 2 bay leaves
  • 50g/ 5oz butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken. Season inside and out, then cook the chicken for 20 mins.

  2. Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving.

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Comments, questions and tips

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8th May, 2019
Any idea on what can I use instead of butter?
13th Oct, 2017
Simply the best!
24th Aug, 2014
i found this recipe after testing others and not being happy with how my roast chicken turned out. my boyfriend and i LOVE this recipe, it's simple but incredibly effective. the chicken is always moist and the skin goes a gorgeous golden brown. highly recommended.
sallysass's picture
16th Sep, 2013
Made this for tonight's tea & mmmmm by far the best chicken I have ever cooked. I will only be cooking my chickens this way from now on :)
30th Jun, 2013
i use this every time i make a roast chicken, it's the best (and easiest) recipe i've tried. the chicken is always moist and flavourful. highly recommended.
mercuryzelda's picture
22nd Nov, 2012
Made this for dinner tonight (Thanksgiving! I'm an American transplant), it was gorgeous. I didn't have bay leaves so I used some thyme & sage inside and out, this gave the chicken a really nice flavour.
31st Oct, 2011
This was so easy and quick! Had a lovely crispy skin! Think I will baste it next time to make it extra succulent tho!
30th Oct, 2011
Agree with PanClanger - tried this tonight and this simple recipe gave me my best roast chicken yet. The crispy skin was amazing and the simple cavity filling gave the meat a subtle, but really tasty flavour. This will be the future staple!
30th Oct, 2011
This is an excellent recipe for roast chicken, which I've often over-complicated in the past (adding a bit of every single herb I can get my hands on, for instance) without actually improving! The moral of the story is keep it simple. The juices end up really well-flavoured and the aroma permeates the meat which keeps moist, with a crisp skin. I have found MY way to do a roast chicken. Thankyou!
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