When I want a main dish that feels both effortless and impressive, roast chicken is the first thing that comes to mind. It’s one of those recipes that never needs embellishment yet always delivers comfort. Over the years, we’ve tested countless variations, but I always return to the simplest one — a roast chicken rubbed with butter, stuffed with garlic and lemon, and roasted until the skin crackles.
This recipe is the foundation of autumn dinners in our house, especially when I want to serve pumpkin as the side. Pumpkin has a mellow sweetness and earthy depth that cuts through the savoury, citrus brightness of the chicken. If you’ve already tried some of our pumpkin side dish recipes, you’ll find this roast chicken complements them in a way that feels natural and balanced.
Why this recipe works for autumn Sunday lunches
Roast chicken has a unique ability to bring people together. Unlike a turkey, which is often reserved for holiday occasions, chicken feels accessible and casual enough for any autumn weekend meal. The lemon doesn’t overpower but brightens the richness, while garlic mellows into a sweet, nutty flavour as it roasts. If you’ve ever had a roast that felt too heavy, this version solves that.
Pumpkin sides, particularly those with herbs and cheese, cut through the richness beautifully. For instance, pairing this chicken with Pumpkin Dauphinoise with Thyme creates a creamy, herbaceous balance. Or, for a sharper edge, Roasted Pumpkin with Sage Butter and Parmesan Shavings adds nutty depth that complements the roasted garlic.
Ingredients
- 1 whole chicken, 1.8–2.2 kg
- 80 g unsalted butter, softened
- 1 whole lemon, halved
- 1 bulb of garlic, halved horizontally
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 100 ml dry white wine or chicken stock
How to prepare this delicious roasted chicken
Preparing the chicken
I always start by patting the chicken dry with kitchen paper. This may seem minor, but a dry surface ensures the butter adheres and helps the skin crisp up properly. I rub softened butter over the entire chicken, massaging some underneath the skin over the breast. This step locks in moisture and seasons the meat from within.
The cavity is where flavour builds from the inside out. I tuck in the lemon halves, the halved garlic bulb, and the sprigs of thyme and rosemary. As the chicken roasts, the citrus steams gently, infusing the meat, while the garlic softens into a roasted paste that can be squeezed out at the table.
Roasting process
I preheat the oven to 200°C (fan 180°C) and place the chicken in a roasting tray. A drizzle of good quality olive oil over the top encourages browning, and then I scatter sea salt flakes and black pepper. Into the oven it goes for around 80–90 minutes, depending on the size of the bird.
Halfway through, I baste with the pan juices to keep the breast moist. In the final 15 minutes, I pour in the wine or stock, which deglazes the tray and forms the beginnings of a sauce. The chicken is done when the juices run clear and the internal temperature reaches 75°C at the thickest part of the thigh.
Resting and serving
Once roasted, the chicken must rest for 15 minutes, loosely covered in foil. This allows the juices to redistribute. I carve at the table, serving slices of breast and juicy dark meat with roasted garlic squeezed onto the plate. A spoonful of the pan juices acts as a simple sauce.
Perfect wine and beer pairings
Good wine and beer turn a good roast into an occasion. I find this chicken pairs especially well with wines that have both freshness and a bit of weight.
For wine, a Chablis works beautifully. The crisp minerality cuts through the butteriness, and its subtle citrus complements the lemon inside the chicken. A Viognier, with its floral notes and slight oiliness, complements the roasted garlic and herbs in a more indulgent way.
For beer, a Belgian blonde ale is an ideal match. Its soft malt sweetness and light spice from the yeast marry well with the garlic and lemon. If you prefer something with more body, a Vienna lager has caramel undertones that suit roasted poultry while still keeping things refreshing.
Frequently asked questions
Can I make this gluten-free?
Yes, the recipe is naturally gluten-free. If you’re using stock instead of wine, just double-check the brand doesn’t add thickening agents.
Can I freeze leftovers?
Absolutely. Carve the meat off the bone, cool completely, and freeze portions in airtight containers for up to 3 months. The chicken remains tender when reheated in a covered dish with a splash of stock.
Do I need to truss the chicken?
I usually don’t. Leaving the legs untied allows more even cooking, especially when you want crisp skin. If presentation is a priority, trussing gives a neater shape.
Tips for success
One trick I swear by is butter under the skin. It seems fussy but delivers moist breast meat and golden, crisp skin. Another tip: don’t skip the resting stage. I’ve rushed it before and ended up with juices running all over the board instead of staying in the meat. Lastly, always season generously with salt — chicken can be bland without it, and the lemon needs that seasoning to shine.
Storage and reheating
Leftovers should be cooled within two hours, then stored in the fridge for up to 3 days. Reheat in a covered oven dish at 180°C with a splash of stock to keep the meat moist. The skin won’t regain its crispness, but the flavour remains intact.
Roast Chicken with Garlic and Lemon
Ingredients
- 1 whole Chicken 1.8-2.2 kg
- 80 g Butter unsalted and softened
- 1 Lemon halved
- 1 bulb Garlic halved horizontally
- 2 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 tbsp Olive oil
- 1 tsp Sea salt flakes
- ½ tsp Black pepper freshly cracked
- 100 ml White wine dry, or chicken stock
Instructions
- Always start by patting the chicken dry with kitchen paper. This may seem minor, but a dry surface ensures the butter adheres and helps the skin crisp up properly. Rub softened butter over the entire chicken, massaging some underneath the skin over the breast. This step locks in moisture and seasons the meat from within.The cavity is where flavour builds from the inside out. Tuck in the lemon halves, the halved garlic bulb, and the sprigs of thyme and rosemary. As the chicken roasts, the citrus steams gently, infusing the meat, while the garlic softens into a roasted paste that can be squeezed out at the table.
- Preheat the oven to 200°C (fan 180°C) and place the chicken in a roasting tray. A drizzle of olive oil over the top encourages browning, and then scatter sea salt flakes and black pepper. Into the oven it goes for around 80–90 minutes, depending on the size of the bird.Halfway through, baste with the pan juices to keep the breast moist. In the final 15 minutes, pour in the wine or stock, which deglazes the tray and forms the beginnings of a sauce. The chicken is done when the juices run clear and the internal temperature reaches 75°C at the thickest part of the thigh.
- Once roasted, the chicken must rest for 15 minutes, loosely covered in foil. This allows the juices to redistribute. Carve at the table, serving slices of breast and juicy dark meat with roasted garlic squeezed onto the plate. A spoonful of the pan juices acts as a simple sauce.