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Classic Roast Chicken

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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. This Classic Roast Chicken makes me smile as well!

A whole roast chicken on a white platter with bay leaves and thyme with bowls of stuffing and mashed potatoes in the background.

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 | cookingwithcurls.com

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. 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.

What you will need to make this recipe

  • whole chicken
  • butter or ghee
  • garlic cloves
  • onion
  • lemon
  • bay leaves
  • fresh thyme
  • parsley
  • sea salt
  • black pepper

How to make Classic Roast Chicken in the oven

Preheat oven to 400 degrees. Place onion wedges, garlic, bay leaves, and lemon halves in the chicken cavity {just ignore the rosemary}.

Slow Cooker Lemon Rosemary Chicken stuff cookingwithcurls.comMix the softened butter with the thyme, parsley, salt and pepper. Rub all over the chicken.

Place in oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, (approximately 15 minutes per pound) or until juices run clear when thickest part of the thigh is pierced with a skewer, or until thermometer reaches 165 degrees.

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

Serve with Crispy Roast Potatoes or Mashed Potatoes and Gravy {substitute pan drippings or chicken stock}. The British also serve this chicken with stuffing instead of potatoes, but I prefer roast potatoes!!

What is the difference between roasting and baking a chicken?

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

This simple Roast Chicken is also the perfect size for a small Thanksgiving Dinner!

looking down on a small thanksgiving dinner with bowls of stuffing, cranberry sauce, green beans, sweet yams, gravy, potatoes, mini apple pie and a whole roast chicken.

Recipes in a Small Thanksgiving Dinner:

Additional recipes from my Harry Potter party:

Enjoy!!

A whole roast chicken on a white platter with bay leaves and thyme with bowls of stuffing and mashed potatoes in the background.

Classic Roast Chicken

This Classic Roast Chicken is so simple to prepare in the oven, and is perfect for Sunday dinner or any other night of the week.
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: 132kcal
Author: Lisa Johnson

Ingredients

  • 1 whole chicken (3 1/2 to 4 pounds)
  • 2 large cloves garlic
  • 1 large yellow onion cut into wedges
  • 1 lemon cut in half
  • 4 tablespoons unsalted butter softened
  • 1 tablespoon chopped Italian parsley
  • 1 tablespoon chopped, fresh thyme
  • 2 bay leaves
  • sea salt & ground black pepper

Instructions

  • Preheat oven to 400 degrees.
  • Place the onion wedges, lemon halves, bay leaves, and garlic in the chicken cavity.
  • Mix the softened butter with parsley, thyme, salt and pepper, and rub all over the chicken.
  • Place in a roasting pan {I place mine on additional sliced onions and garlic to raise up off the bottom} and roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes (approximately 15 minutes per pound) , or until juices run clear when the thickest part of the thigh is pierced with a skewer, or thermometer reads 165 degrees.
  • Remove from oven and set aside to rest fro 10 minutes before serving.
  • Serve with Crispy Roast Potatoes and gravy.

Nutrition

Calories: 132kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 6mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 1mg

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