Whole Roasted Chicken with Provençal Herbs
Golden, crispy-skinned roasted chicken infused with rosemary, basil, and lemon — a timeless Sunday roast that fills the kitchen with an irresistible aroma. Herb butter rubbed under and over the skin keeps the meat incredibly juicy while the skin crisps to perfection. Simple enough for a weeknight, impressive enough for guests.
🛒 Ingredients
6 servings
- 1 whole chicken (about 3.3 lbs / 1.5 kg)
- 3 tbsp unsalted butter, softened
- 1 lemon
- 1 large onion, peeled and left whole
- 3 sprigs fresh rosemary
- 4 fresh basil leaves (or 1 tsp dried herbes de Provence)
- Salt and freshly ground black pepper
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Directions
- 1
Take the chicken out of the fridge 30 minutes before cooking. Remove any giblets. Halve the lemon and rub the inside and outside of the chicken with the juice. Let sit for 5 minutes, then pat completely dry with paper towels.
- 2
Mix the softened butter with a pinch of salt, pepper, and dried herbs. Rub the seasoned butter all over the chicken, including under the breast skin for extra flavour and moisture.
- 3
Stuff the cavity with the whole onion, rosemary sprigs, and basil leaves. These aromatics will gently perfume the meat from within as it roasts.
- 4
Place the chicken in a roasting pan. Preheat oven to 350 °F / 180 °C (fan-assisted). Roast for 45–50 minutes until the skin starts to turn golden.
- 5
Raise the oven to 425 °F / 220 °C and roast for a further 10–15 minutes to achieve a deep golden, crackly skin. The chicken is done when the juices from the thigh run clear.
- 6
Rest under a loose foil tent for 10 minutes before carving — this keeps the juices in the meat.
💡 Chef's Tip
The secret to ultra-crispy skin is a completely dry surface before buttering — moisture is the enemy of a good crust. For best results, prep the night before and leave the buttered chicken uncovered in the fridge overnight; the skin dries out naturally and roasts beautifully.
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Same category — Poultry
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