Buttery herb roast chicken

Roast chicken recipe
Prep time
Cook time

This recipe for roast chicken with butter and herbs is not only easy but packed full of flavour.


  • 1 whole chicken
  • salt and pepper
  • 2 tsp olive oil
  • 1 lemon
  • 3 rosemary sprigs
  • 1 cup dry white wine
  • 1 onion, quartered
  • 1 garlic bulb, halved horizontally
  • 100g unsalted butter, melted
  • 3 garlic cloves, minced
  • 1 tbsp sage, finely chopped
  • 2 tsp rosemary, finely chopped
  • 1 tbsp parsley, finely chopped
  • 1/2 tsp each salt and black pepper


  • Take the chicken out of the fridge 30 minutes before cooking.
  • Preheat the oven to 220°C and position the oven rack in the centre.
  • Mix all the ingredients for the butter.
  • Place the chicken in a roasting pan. Use a dessert spoon to loosen the skin on the breast and drumsticks.
  • Prop the chicken upright and drizzle butter under the skin. Save a bit of butter for the skin.
  • Smear the remaining butter all over the surface of the chicken. Squeeze over the juice of two lemon wedges.
  • Stuff the chicken with the used lemon wedges and rosemary.
  • Truss the chicken and tuck the wing tips under the bird.
  • Sprinkle the chicken with salt and pepper.
  • Place the onion and garlic in the roasting pan and place the chicken on top. Pour wine in the pan and drizzle the chicken with oil. Transfer to the oven.
  • Roast for 10 minutes, then turn the oven down to 180°.
  • Roast for a further 1 hour and 15 minutes, basting the chicken every 30 minutes or so.