Name: Gordon Ramsay Roast Chicken with Lemon and Herbs
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: British
Ingredients: 1 whole chicken (4–5 pounds); 1 lemon, halved; 1 whole garlic head, halved crosswise; 4–5 sprigs fresh thyme; 2–3 sprigs fresh rosemary; 2 tablespoons olive oil; 3 tablespoons butter, softened; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 1 onion, quartered (optional); 2 carrots, chopped (optional)

I make this Gordon Ramsay–inspired Roast Chicken with Lemon and Herbs when I want a beautifully golden, flavorful centerpiece for dinner. The crisp skin, juicy meat, and bright citrus aroma make it feel both elegant and comforting at the same time.

Why You’ll Love This Recipe

I love how simple ingredients create such a powerful depth of flavor. The lemon adds brightness, the fresh herbs infuse the meat from the inside, and high-heat roasting gives the skin a perfect crisp finish. I also appreciate how versatile this roast chicken is, since I can serve it with vegetables, potatoes, or a fresh salad. Gordon Ramsay Roast Chicken with Lemon and Herbs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

whole chicken
lemon, halved
garlic head, halved
fresh thyme
fresh rosemary
olive oil
butter, softened
salt
black pepper
onion, quartered (optional)
carrots, chopped (optional)

Directions

I preheat the oven to 425°F (220°C).
I pat the chicken completely dry with paper towels, which helps the skin crisp properly.
I season the cavity generously with salt and black pepper.
I stuff the cavity with the halved lemon, garlic, thyme, and rosemary.
I rub the outside of the chicken with olive oil and softened butter, making sure to coat it evenly.
I season the exterior well with salt and black pepper.
If I am adding vegetables, I scatter onion and carrots in the roasting pan and place the chicken on top.
I roast for about 1 hour and 15–20 minutes, depending on the size of the chicken, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
I baste the chicken with pan juices once or twice during roasting for extra flavor.
I let the chicken rest for 10–15 minutes before carving.

Servings and timing

I usually get about 4–6 servings from one whole chicken.

Preparation time: about 15 minutes
Cooking time: 1 hour 15–20 minutes
Resting time: 10–15 minutes
Total time: approximately 1 hour 45 minutes

Variations

I sometimes add a splash of white wine to the roasting pan for extra depth. When I want a stronger herb flavor, I gently loosen the skin and rub chopped herbs directly onto the meat. I also enjoy adding small potatoes around the chicken so they roast in the flavorful juices.

storage/reheating

I store leftover chicken in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently in a 325°F oven, covered loosely with foil to prevent drying out. I also use leftover chicken in salads, sandwiches, or soups. Gordon Ramsay Roast Chicken with Lemon and Herbs

FAQs

How do I get the skin extra crispy?

I make sure the chicken is very dry before roasting and season it well with salt. High heat at the beginning helps crisp the skin.

Should I truss the chicken?

I sometimes tie the legs loosely with kitchen twine to help it cook evenly, but it is not strictly necessary.

How do I know when the chicken is done?

I check that the internal temperature reaches 165°F (74°C) and that the juices run clear when pierced near the thigh.

Can I prepare this ahead of time?

I can season and stuff the chicken a few hours in advance and keep it refrigerated until ready to roast.

What can I serve with roast chicken?

I enjoy serving it with roasted potatoes, steamed vegetables, rice, or a simple green salad.

Conclusion

I find this Gordon Ramsay–inspired Roast Chicken with Lemon and Herbs to be a timeless, comforting dish that never fails to impress. With crisp golden skin and juicy, flavorful meat, it is a recipe I return to whenever I want a dependable and elegant meal.