| | | |

Simple Roast Chicken

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Simple Roast Chicken with pan gravy is the perfect Sunday dinner or holiday meal. The whole chicken is rubbed with garlic-herb butter, stuffed with lemon, garlic, and onions, then cooked to golden perfect on a bed of potatoes and carrots. This easy to make recipe is mouth wateringly tender, and has amazing flavor with golden, crispy skin.

For even more delicious gravy recipes to go with beef and pork, check out the Beef Gravy page.

Roast chicken on a bed of carrots and potatoes with gravy and a lemon in the background.

I originally shared this recipe October 2014. Updated February 2023. The recipe was updated to create an easy, one pan meal.

What you will need to make this recipe

Ingredients needed to make simple roast chicken with herb butter, lemon, garlic, potatoes, and pan gravy.
  • whole chicken – 4 to 5 pounds
  • butter or ghee (for whole30)
  • garlic cloves – for the herb-butter and for stuffing
  • onion – wedges for stuffing and slices for roasting
  • lemon – halves for stuffing and slices for roasting
  • fresh sage
  • fresh rosemary
  • fresh parsley
  • sea salt
  • black pepper
  • olive oil
  • baby potatoes and carrots
  • all-purpose flour
  • chicken stock to make pan gravy

Be sure to check out the detailed printable recipe card below

Recipe inspiration

I always love the first movie in a series. It introduces us to the characters and their stories. It also sets the stage for everything else that is to come. It’s fresh and new and exciting. To see the looks on the kid’s faces when the evening’s meal magically appears on the tables in the first Harry Potter movie still makes me smile.

I have no magical powers, so I had to create the meal for my Harry Potter party and place it on the table. I also do not have any house elves to help me prepare ridiculous amounts of food, so this is a scaled down version…that is still incredibly delicious.

Classic Roast Chicken with Roast Potatoes | cookingwithcurls.com | #harrypotter #britishfood

There were so many choices in the books; Roast Beef, Turkey, Ham, Chicken, and just about every side that you could think of! I chose to go with a Classic Roast Chicken and Crispy Roast Potatoes, and gravy. That to me is about as British a meal as you can get, especially since Fish & Chips were not mentioned anywhere in the books or movies!

Additional Harry Potter party recipes

simple-roast-chicken-on-potatoes-and-carrots-in-a-cast-iron-skillet.

How to make oven roasted whole chicken and potatoes

Preheat oven to 400°F. Place the chicken on the counter for at least 30 minutes to take the chill off.

Mix the softened butter, minced garlic, fresh sage, rosemary, parsley, salt, and pepper together in a small bowl. Set aside.

Gently slide your hand between the chicken breast and skin to loosen. Be careful not to pull too hard and rip the skin.

a-womans-hand-holding-a-spoon-to-lift-up-the-skin-off-a-whole-chicken.

Grab about half of the herb butter and rub it under the skin. Place onion wedges, smashed garlic, and lemon halves inside the chicken cavity.

chicken-stuffed-with-lemon-and-onion-with-herb-butter-under-the-skin-sitting-on-a-tray.

Rub the remaining herb butter around the entire outside of the chicken. Secure the legs with twine. Set aside.

buttered-chicken-stuffed-with-lemon-and-onion-legs-tied-together-with-twine.

Place the potatoes, carrots, onion slices, and lemon slices in a large cast iron skillet or roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to thoroughly coat. Add a few sprigs of rosemary and sage.

potato-halves-sliced-carrots-lemon-and-onions-with-frehs-herbs-in-a-cast-iron-skillet.

Lay the chicken on top of the vegetables and place in preheated oven.

herb-butter-rubbed-chicken-on-top-of-vegetables-in-a-cast-iron-skillet.

Roast in the oven for 1 to 1.5 hours depending on the size of your chicken. The internal temperature should read 165°F (74°C) in the thickest part of the thigh meat and the juices should run clear.

Transfer the chicken and vegetables to a serving platter and allow to rest for at least 10 minutes. Leave the pan juice in the skillet if making homemade gravy.

To make the pan gravy

Place the skillet with the pan juices on the stove over medium heat. Whisk in the flour and simmer until it starts to thicken.

flour-with-pan-juices-in-a-cast-iron-skillet.

Slowly whisk in the chicken stock and continue cooking while stirring until thickened. Carefully pour into a gravy boat for serving.

simple-chicken-gravy.

Slice the chicken and serve with the vegetables and gravy.

simple-roast-chicken-with-potatoes.

Recipe FAQs

What is the difference between roasting and baking a chicken?

Roasting requires a higher temperature, 400°F or higher to create that crispy, brown skin we all love. Baking requires lower temperatures, up to 375°F.

How long do you roast a chicken?

All oven cook differently, but the general rule of thumb is 15 minutes per pound. My chicken was 5 pounds and took 1 hour and 15 minutes.

How do you store leftovers?

To store: cut chicken into slices or cubes and store in airtight containers in the refrigerator for up to 5 days.
To Freeze: separate the chicken into pieces (breasts, legs, wings), and place them in airtight storage containers or zipper top bags. Store in the freezer for up to 3 months. Allow to defrost overnight in the refrigerator before using.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More whole chicken recipes

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Roast chicken on a bed of carrots and potatoes with a lemon in the background.

Simple Roast Chicken

Simple Roast Chicken with pan gravy is the perfect Sunday dinner or holiday meal. The whole chicken is rubbed with garlic-herb butter, stuffed with lemon, garlic, and onions, then cooked to golden perfect on a bed of potatoes and carrots.
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: British
Keyword: oven roasted chicken, roast chicken
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4 Servings
Calories: 405kcal
Author: Lisa Johnson

Equipment

  • Large Cast Iron Skillet or roasting pan

Ingredients

  • 1 whole chicken 4 to 5 pounds
  • 2 large cloves garlic smashed
  • 1 large yellow onion cut into wedges
  • 1 small lemon cut in half

Herb-Garlic Butter

  • 4 tablespoons unsalted butter softened or ghee
  • 1 tablespoon chopped, fresh rosemary
  • 1 tablespoon chopped, fresh sage
  • 1 tablespoon chopped Italian parsley
  • 0.5 teaspoon sea salt
  • .25 teaspoon black pepper

Roast Vegetables

  • 12 small Yukon Gold baby potatoes cut in half
  • 8 medium carrots peeled and halved
  • 1 large yellow onion sliced
  • 1 tablespoon olive oil
  • 2 sprigs rosemary or sage whichever you have leftover
  • 3 lemon slices thinly sliced
  • sea salt and black pepper

Pan Gravy

  • 2 tablespoons all-purpose flour or 0.5 teaspoon Glucomannan – whole30
  • 1.5 cups chicken stock
  • sea salt and black pepper to taste

Instructions

  • Preheat oven to 400°F. Place the chicken on the counter for at least 30 minutes to take the chill off.
  • Mix the softened butter, minced garlic, fresh sage, rosemary, parsley, salt, and pepper together in a small bowl. Set aside.
  • Gently slide your hand between the chicken breast and skin to loosen. Be careful not to pull too hard and rip the skin.
  • Grab about half of the herb butter with your hand and rub it under the skin. Place onion wedges, smashed garlic, and lemon halves inside the chicken cavity.
  • Rub the remaining herb butter around the entire outside of the chicken. Secure the legs with twine. Set aside.
  • Place the potatoes, carrots, onion slices, and lemon slices in a large cast iron skillet or roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to thoroughly coat. Add a few sprigs of rosemary and sage. Lay the chicken on top of the vegetables and place in preheated oven.
  • Roast in the oven for 1 to 1.5 hours depending on the size of your chicken. The internal temperature should read 165°F (74°C) in the thickest part of the thigh meat and the juices should run clear.
  • Transfer the chicken and vegetables to a serving platter and allow to rest for at least 10 minutes. Leave the pan juice in the skillet if making homemade gravy.

Pan Gravy

  • Place the skillet with the pan juices on the stove over medium heat. Whisk in the flour and simmer until it starts to thicken.
  • Slowly whisk in the chicken stock and continue cooking while stirring until thickened. Carefully pour into a gravy boat for serving.
  • Slice the chicken and serve with the vegetables and gravy.

Notes

How long do you roast a chicken?
  • All oven cook differently, but the general rule of thumb is 15 minutes per pound. My chicken was 5 pounds and took 1 hour and 15 minutes.
How do you store leftovers?
  • To store: cut chicken into slices or cubes and store in airtight containers in the refrigerator for up to 5 days.
  • To Freeze: separate the chicken into pieces (breasts, legs, wings), and place them in airtight storage containers or zipper top bags. Store in the freezer for up to 3 months. Allow to defrost overnight in the refrigerator before using.

Nutrition

Calories: 405kcal | Carbohydrates: 59g | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 520mg | Potassium: 1389mg | Fiber: 10g | Sugar: 13g | Vitamin A: 20849IU | Vitamin C: 69mg | Calcium: 111mg | Iron: 3mg

Similar Posts

10 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating