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Gordon Ramsay Roast Chicken with Lemon and Herbs

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A Gordon Ramsay–inspired roast chicken with lemon and fresh herbs, featuring crispy golden skin, juicy meat, and bright, aromatic flavor.

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)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken completely dry with paper towels to ensure crispy skin.
  3. Season the cavity generously with salt and black pepper.
  4. Stuff the cavity with the halved lemon, garlic, thyme, and rosemary.
  5. Rub the outside of the chicken evenly with olive oil and softened butter.
  6. Season the exterior thoroughly with the remaining salt and black pepper.
  7. If using vegetables, scatter onion and carrots in a roasting pan and place the chicken on top.
  8. Roast for 1 hour 15–20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  9. Baste once or twice during roasting with pan juices for added flavor.
  10. Remove from the oven and let rest for 10–15 minutes before carving and serving.

Notes

  • Ensure the chicken is very dry before roasting for extra crispy skin.
  • Loosen the skin and rub herbs underneath for deeper flavor.
  • Add small potatoes around the chicken to roast in the pan juices.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat gently at 325°F, loosely covered with foil to prevent drying.

Nutrition

Find it online: https://recipesbyliza.com/gordon-ramsay-roast-chicken-with-lemon-and-herbs/