Imagine sinking your knife into a golden, crispy-skinned roast chicken that's so juicy and flavorful, it could make even the most critical food critic swoon. Gordon Ramsay's ultimate roast chicken recipe is not just another Sunday dinner – it's a culinary masterpiece that transforms a simple whole chicken into a mouthwatering feast that will have your family and guests begging for seconds. With just a few professional chef techniques, you'll unlock the secrets to creating the most succulent, perfectly roasted chicken that looks and tastes like it came straight from a Michelin-starred kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 whole chicken (about 1.5kg)
- 2 lemons, halved
- 4 cloves garlic, crushed
- Fresh rosemary and thyme
- Salt and pepper to taste
- Olive oil for drizzling
- Vegetables for roasting (carrots, potatoes, etc.)
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 200°C (400°F). Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- Season the chicken cavity generously with salt and pepper. Stuff the cavity with halved lemons, crushed garlic cloves, and fresh rosemary and thyme sprigs.
- Truss the chicken by tying the legs together with kitchen string to help it cook evenly and maintain its shape.
- Rub the chicken skin with olive oil and season generously with salt and freshly ground black pepper, ensuring even coverage.
- Prepare a roasting tray with chopped vegetables like carrots and potatoes. Drizzle with olive oil and season with salt and pepper.
- Place the chicken breast-side up on top of the vegetables in the roasting tray.
- Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 75°C (165°F) when a meat thermometer is inserted into the thickest part of the thigh.
- Baste the chicken every 30 minutes with its own juices to keep the meat moist and help develop a golden, crispy skin.
- Once cooked, remove from the oven and let the chicken rest for 15-20 minutes before carving to allow the juices to redistribute.
- Carve the chicken and serve with the roasted vegetables and pan juices.
Tips
- Temperature Matters: Always let your chicken come to room temperature before roasting. This ensures even cooking and prevents the meat from becoming tough.
- Dry Skin is Key: Pat the chicken completely dry with paper towels. Moisture is the enemy of crispy skin, so take your time to remove all excess water.
- Seasoning is Everything: Don't be shy with salt and pepper. Season both inside the cavity and all over the skin for maximum flavor.
- Trussing Technique: Tying the legs together helps the chicken cook more evenly and maintains a beautiful presentation.
- Basting is Crucial: Baste the chicken every 30 minutes to keep the meat moist and develop that irresistible golden-brown skin.
- Rest is Best: Always let the chicken rest for 15-20 minutes after cooking. This allows the juices to redistribute, ensuring each slice is incredibly tender and juicy.
- Use a Meat Thermometer: Don't guess! Ensure the internal temperature reaches 75°C (165°F) in the thickest part of the thigh for perfectly cooked chicken.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
