Classic Best British Roast Chicken

Name: Classic Best British Roast Chicken
Prep time: 20 min
Cook time: 90 min
Total time: 130 min
Yield: 4
Cuisine: British
Ingredients: 1 piece whole free-range chicken (approx. 1.8kg to 2kg, at room temperature); 50 grams softened unsalted butter; 1 piece lemon (halved); 1 head garlic (halved horizontally); 3 sprigs fresh rosemary (a few); 3 sprigs fresh thyme (a few); 1 tablespoon flaky sea salt; 1 teaspoon freshly cracked black pepper; 1 tablespoon olive oil; 1 large onion (sliced thick); 2 pieces carrots (chopped)

by J_C • 2026

Why some badges are missing

Not vegan: whole free-range chicken → try chickpeas (or firm tofu)
Not vegetarian: whole free-range chicken → try chickpeas (or Quorn pieces)
Not dairy-free: softened unsalted butter → try dairy-free butter
Not low-FODMAP: garlic → try garlic-infused oil
Not low-histamine: lemon
Not kidney-friendly: whole free-range chicken

Based on listed ingredients — always check labels for allergies.

About this recipe

A classic British roast chicken is the cornerstone of Sunday lunch culture—a tradition rooted in community, warmth, and family gatherings.

It relies entirely on simple, high-quality ingredients like a free-range bird, butter, herbs, and aromatics, elevated by time-honoured techniques. Stuffing citrus and garlic beneath the skin keeps the meat exceptionally succulent while building a deeply savoury, comforting flavour profile that pairs perfectly with classic roast trimmings and pan juices.

Prep

20m

Cook

90m

Rest

20m

Serves

Rating

—

Total time · 1h 50m

Ingredients

Kitchen Help

Shopping list

1 piece whole free-range chicken — approx. 1.8kg to 2kg, at room temperature
50 grams softened unsalted butter
1 piece lemon — halved
1 head garlic — halved horizontally
3 sprigs fresh rosemary — a few
3 sprigs fresh thyme — a few
1 tablespoon flaky sea salt
1 teaspoon freshly cracked black pepper
1 tablespoon olive oil
1 large onion — sliced thick
2 pieces carrots — chopped

Tools

· roasting tin
· paper towels

Instructions

Step by step

1
Preheat your oven to 200°C (180°C fan). Pat the chicken completely dry inside and out with paper towels (this ensures crispy skin).
2
Rub the softened butter all over the skin and underneath the breast skin. Season the cavity generously with salt and pepper, then stuff it with the lemon halves, garlic head, and herb sprigs.
3
Scatter the sliced onions and carrots across the bottom of a roasting tin. Place the chicken breast-side up right on top of the vegetables. Drizzle the skin with olive oil and sprinkle with flaky sea salt.
4
Roast in the preheated oven for approximately and (calculate roughly per 500g plus extra). Baste the chicken with pan juices halfway through. Check internal temperature in the thickest part of the thigh; it should read 74°C (165°F) and the juices should run clear.
5
Transfer the chicken to a warm carving board, cover loosely with foil, and rest for so the juices redistribute evenly before carving.

Per serving

serves 4

Calories

578kcal

Protein

45.3g

Carbs

11.4g

Fat

40.3g

Fibre

2.5g

Sugar

3.5g

Sodium

782mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#dinner #chicken #Meat #British #roast