"The Sunday ritual. Golden, crispy skin and herb-butter basted perfection."
The Story
There's a reason roast chicken is a Sunday tradition. It's reliable, comforting, and fills the house with the kind of aroma that makes you feel at home. This isn't a fancy recipe—it's a classic done right. Lemon and thyme, butter under the skin, a hot oven, and patience.
The secret to perfect roast chicken is starting it breast-side down for the first half, allowing the juices to flow into the breast meat, keeping it moist. Then you flip it, blast the heat, and let the skin crisp up to golden perfection. Baste it with the pan juices. Let it rest. Carve it at the table.
Serve with roast vegetables, mashed potato, or simply crusty bread and a green salad. This is Sunday cooking at its most essential.
Wine Pairing
Yarra Valley Pinot Noir — Medium-bodied with red fruit and earthy notes. The acidity cuts through the richness of the roast chicken while the silky tannins complement the herb butter beautifully.
Ingredients
- 1.6kg whole chicken
- 100g softened butter
- 1 lemon, halved
- 6 sprigs fresh thyme
- 1 bulb garlic, halved horizontally
- 2 tbsp olive oil
- Sea salt and cracked black pepper
- Optional: root vegetables for roasting
Method
- Remove chicken from fridge 30 minutes before cooking. Preheat oven to 220°C (200°C fan-forced).
- Pat the chicken completely dry with paper towel. Mix butter with thyme leaves, salt, and pepper. Gently loosen the skin over the breast and thighs, then spread herb butter underneath.
- Stuff the cavity with lemon halves, remaining thyme sprigs, and garlic. Tie the legs together with kitchen string. Rub the skin with olive oil and season generously with sea salt.
- Place chicken breast-side down in a roasting tray. Roast for 40 minutes.
- Carefully flip the chicken breast-side up. Baste with pan juices. Continue roasting for another 35-40 minutes until the skin is golden and crispy, and the internal temperature reaches 75°C in the thickest part of the thigh.
- Remove from oven and tent loosely with foil. Rest for 15 minutes before carving.
- Serve with the pan juices drizzled over. This is Sunday done right.
