A timeless Julia Child classic – tender roast chicken with golden crispy skin, infused with lemon, garlic, and fresh herbs. Simple, juicy, and foolproof.
Step 1: Preheat oven to 200 °C (400 °F). Rinse chicken, pat dry with paper towels.
2
Step 2: Season cavity with salt and pepper. Insert lemon halves, garlic, thyme, and rosemary.
3
Step 3: Mix butter with salt and pepper. Spread under the breast skin, rub remaining butter over the chicken.
4
Step 4: Tie legs with kitchen twine, tuck wings. Place onion, carrots, and celery in roasting pan, set chicken on top. Drizzle with olive oil, season again.
5
Step 5: Roast for 60–75 minutes until juices run clear and thigh reaches 75 °C (165 °F). Baste every 20 minutes for crisp skin.
6
Step 6: Rest for 10–15 minutes before carving. Serve with roasted vegetables and pan juices.
Nutrition Facts
6 servings
Serving size
250
Amount per serving
Calories420
% Daily Value *
Total Fat28g36%
Total Carbohydrate4g2%
Protein38g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Whole chicken — 1 (about 1.5–2 kg)
2tbspUnsalted butter, softened
1tbspOlive oil
Lemon — 1, halved
2clovesGarlic
Fresh thyme — a few sprigs
Fresh rosemary — a few sprigs
Onion — 1, quartered
Carrots — 2, cut into chunks (optional)
Celery sticks — 2, cut into chunks (optional)
Salt — to taste
Black pepper, freshly ground — to taste
Directions
1
Step 1: Preheat oven to 200 °C (400 °F). Rinse chicken, pat dry with paper towels.
2
Step 2: Season cavity with salt and pepper. Insert lemon halves, garlic, thyme, and rosemary.
3
Step 3: Mix butter with salt and pepper. Spread under the breast skin, rub remaining butter over the chicken.
4
Step 4: Tie legs with kitchen twine, tuck wings. Place onion, carrots, and celery in roasting pan, set chicken on top. Drizzle with olive oil, season again.
5
Step 5: Roast for 60–75 minutes until juices run clear and thigh reaches 75 °C (165 °F). Baste every 20 minutes for crisp skin.
6
Step 6: Rest for 10–15 minutes before carving. Serve with roasted vegetables and pan juices.
