This Lemon, Garlic & Herb Whole Roast Chicken is the kind of Sunday roast that makes the whole kitchen smell incredible. Paired with my Crispy Roasted Potatoes and Homemade Gravy, you have the ultimate Sunday Roast.
The chicken is rubbed with a flavour-packed mixture of butter, garlic, lemon zest, Dijon mustard, honey, thyme and rosemary before roasting until the skin is beautifully golden and crisp and the meat stays juicy and tender.
And don’t throw away those delicious roasting juices — they are the secret to making a proper homemade chicken gravy that’s rich, savoury and full of flavour.
I love serving this roast chicken as part of a classic Sunday roast, crispy roasted potatoes, seasonal vegetables and plenty of homemade gravy.
Why you’ll love this roast chicken
- Made with simple, everyday ingredients
- Juicy, tender roast chicken with beautifully crisp skin
- Packed with lemon, garlic and fresh herb flavour
- The honey and Dijon add a subtle sweet and savoury flavour
- Easy enough for a family Sunday roast
- The roasting juices make an incredibly flavourful homemade gravy
- Plenty of leftover chicken for sandwiches, salads, wraps and quick meals
I love recipes like this because they make healthy eating feel completely effortless. If you’re looking for more simple, nourishing dinners, my Classic Beef Stew is another comforting one-pot favourite, while my Greek Chicken Orzo Salad is perfect when you’re after something lighter and fresh.
How to roast a whole chicken so it stays juicy
The key to juicy roast chicken is not overcooking it.
Start by taking the chicken out of the refrigerator around 30 minutes before cooking. Pat the skin dry with kitchen paper — this is particularly important if you want crispy skin.
Mix softened butter with garlic, lemon zest, Dijon mustard, honey, thyme and rosemary.
Gently loosen the skin over the chicken breasts with your fingers and rub some of the flavoured butter underneath the skin. Spread the remaining butter over the outside of the chicken.
Season generously with salt and freshly ground black pepper.
Place the lemon halves inside the cavity and roast until the chicken is cooked through and the skin is golden brown.
Allowing the chicken to rest before carving is just as important as the cooking itself. Resting gives the juices time to redistribute through the meat, helping to keep the chicken moist.
How long to cook a whole chicken
For a 1.5–1.8kg whole chicken, I roast the chicken at:
190°C fan / 210°C conventional / Gas Mark 6
Cook for approximately 1 hour 20 minutes to 1 hour 30 minutes, depending on the size and shape of your chicken.
The most reliable way to check whether your chicken is cooked is with a meat thermometer rather than relying solely on cooking time.
If your chicken is larger or smaller than the one used in this recipe, cooking time will need to be adjusted.
How to tell when roast chicken is done
The safest and most reliable way to check a whole chicken is with a digital meat thermometer.
Insert the thermometer into the thickest part of the meat, avoiding the bone.
The chicken should reach an internal temperature of 75°C.
You can also check that the juices run clear when the thickest part of the thigh is pierced, but a thermometer gives you a much more accurate indication of doneness.
Once cooked, remove the chicken from the oven and allow it to rest for 15–20 minutes before carving.
How to get crispy roast chicken skin
For beautifully crisp skin, there are a few simple things that make a big difference.
Dry the chicken first. Patting the skin dry removes excess moisture.
Use butter under and over the skin. The flavoured butter helps the skin brown while also adding plenty of flavour.
Don’t cover the chicken while roasting. Keeping it uncovered allows the skin to dry and crisp.
Season the skin generously. Salt helps draw out moisture and gives you that delicious savoury, golden skin.
If the chicken is cooked through but the skin needs a little more colour, you can increase the oven temperature slightly towards the end of cooking, keeping a close eye on it.
How long should roast chicken rest?
Allow the chicken to rest for 15–20 minutes before carving.
Don’t skip this step.
Resting allows the juices to redistribute through the meat rather than running straight onto the chopping board when you carve it.
Loosely cover the chicken with foil if you want to keep it warm, but don’t wrap it tightly as this can soften the crispy skin.
How to make Homemade Chicken Gravy from the pan juices
This is one of my favourite parts of making a roast chicken.
The roasting tin will be full of delicious juices, stock, browned pieces and all the flavour from the garlic, herbs and chicken.
Don’t pour them away.
Place the chicken juices into a pan and put on a low-to-medium heat, when the juices start to bubble, add 1 tablespoon of plain flour to the juices.
Then repeat this process 2-3 times until you’ve used all of the juices and flour.
Gradually whisk in 150ml boiling water, and continue whisking for a smooth consistency.
Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce and 1 teaspoon honey.
Continue stirring until the gravy thickens.
Taste and season with salt and freshly ground black pepper if needed.
If you prefer a very smooth gravy, strain it through a fine sieve before serving.
The result is a rich, savoury homemade gravy with the flavour of the roast chicken, herbs, garlic and lemon running through it. It’s so good! Pair this dinner with my Crispy Roasted Potatoes further perfect Sunday Dinner.
Frequently Asked Questions
Should I bring the chicken to room temperature before roasting?
I recommend taking the chicken out of the refrigerator around 30 minutes before cooking. This takes some of the chill off the meat and allows the butter to spread more easily.
Should I put butter under the chicken skin?
Absolutely. Gently loosening the skin and rubbing some of the flavoured butter underneath helps flavour the breast meat and encourages beautifully golden skin.
What temperature should roast chicken be cooked to?
The thickest part of the chicken should reach 75°C when checked with a meat thermometer.
Why does my roast chicken have dry breast meat?
The most common reason is overcooking. Use a meat thermometer to check the internal temperature rather than relying entirely on cooking time.
Resting the chicken after cooking also helps keep the meat juicy.
Why isn’t my chicken skin crispy?
Excess moisture is usually the culprit. Pat the chicken skin thoroughly dry before adding the butter and seasonings, and roast the chicken uncovered.
Can I make gravy without roasting juices?
Yes, but the roasting juices add an enormous amount of flavour. If you don’t have enough juices, you can make gravy with chicken stock, flour and butter, then add Dijon mustard and Worcestershire sauce for extra flavour.
Can I freeze leftover roast chicken?
Yes. Remove the meat from the bones, place it in an airtight freezer-safe container or bag and freeze.
Defrost thoroughly in the refrigerator before reheating.
What can I do with the leftover chicken bones?
Don’t throw them away! The carcass can be used to make homemade chicken stock, which can then be used for soups, sauces, risottos and future gravies.
Lemon, Garlic & Herb Whole Roast Chicken Recipe
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Ingredients
For the roast chicken
- 1.5–1.8kg whole chicken
- 75 g softened butter
- 250 ml Chicken Stock
- 4 garlic cloves finely chopped or crushed
- Zest of 1 lemon
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp fresh thyme leaves finely chopped
- 1 tbsp fresh rosemary finely chopped
- Salt and freshly ground black pepper
- 1 lemon halved
For the homemade chicken gravy
- Pan juices from the roast chicken
- 2-3 tbsp plain flour
- 150 ml boiling water
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp honey
- Salt and black pepper to taste
Instructions
- Take the chicken out of the refrigerator around 30 minutes before cooking.
- Preheat the oven to 190°C fan / 210°C conventional / Gas Mark 6.
- Pat the chicken skin dry with kitchen paper.
- Mix together the softened butter, garlic, lemon zest, Dijon mustard, honey, thyme and rosemary.
- Gently loosen the skin over the chicken breasts using your fingers.
- Push some of the flavoured butter underneath the skin, then rub the remaining butter all over the outside of the chicken.
- Season generously with salt and black pepper.
- Place the lemon halves inside the cavity.
- Place the chicken breast-side up in a large roasting tin.
- Pour into the roasting tray 250ml of hot chicken stock. This will help keep the chicken juicy. Use the juice to baste the chicken approx every 30 minutes.
- Roast for approximately 1 hour 20 minutes–1 hour 30 minutes, depending on the size of your chicken.
- Check the thickest part of the chicken with a meat thermometer. It should reach 75°C.
- Remove the chicken from the oven and allow it to rest for 15–20 minutes before carving.
- Add the chicken roasting juices to a saucepan over a medium heat, a little at a time, followed by a little flour. Stir well until smooth, then repeat this process 2–3 times until all the juices and flour have been incorporated. Gradually add 150ml of boiling water, stirring continuously until you have a smooth gravy. Bring to a gentle simmer and cook for 1–2 minutes, stirring regularly.
- Add the Dijon mustard, Worcestershire sauce and honey. Simmer gently until the gravy has thickened.
Notes
- Chicken size: This recipe is based on a 1.5–1.8kg whole chicken. Cooking times will vary depending on the exact weight and your oven.
- Use a thermometer: For the most reliable result, check that the thickest part of the chicken reaches 75°C.
- Don’t skip the resting time: Resting helps the chicken retain its juices and makes it easier to carve.
- Save the leftovers: The leftover meat is perfect for sandwiches, salads, wraps, pasta and quick family meals.
- Save the carcass: Use the bones to make homemade chicken stock for another recipe.
Nutrition
More Sunday Roast Recipes
Looking for the perfect sides to serve with your roast chicken? Try my Crispy Duck Fat Roasted Potatoes— golden, crunchy and perfect for serving alongside homemade chicken gravy.
And a few more you may love!
- Healthy Banana Bread – Soft, naturally sweetened with honey and made with wholewheat flour for a nourishing homemade bake.
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- Perfect Gooey Jammy Eggs – Learn how to make creamy 7-minute eggs that are perfect for toast, salads and breakfast bowls.
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