Easy 5-Ingredient Delicious Roast Chicken Recipe
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Ask any seasoned home cook about their go-to recipes, and chances are you'll get a roast chicken dish on the list. It's no surprise why—roast chicken is relatively easy to make, and you can customise the flavours to suit whatever side dish and seasonal vegetables you already have in your fridge. Best of all, it's a one-pan meal perfect for weekday family dinners or weekend entertaining.
So if you've been looking for a delicious roast chicken recipe that won't break the bank or require much time and effort in the kitchen, you've come to the right place.
This recipe’s preparation time is relatively short, but like any roast chicken dish, you will need patience because the cooking time will depend on the size of the bird. The end result is worth every minute: juicy and succulent chicken and potatoes cooked in the chicken drippings for extra flavour.
So without further ado, let's jump right in and get started. Here's what you'll need!
Ingredients
2kg whole chicken, neck and giblets removed
6 tablespoons unsalted butter
1 lemon, zested and quartered
2 cloves garlic, minced
3 tablespoons minced sage leaves
500g red potatoes, halved
Extra-virgin olive oil for brushing
Kosher salt and freshly ground black pepper
Directions
Start by preheating the oven to 250 degrees Celsius. To prevent the skin of the chicken from becoming rubbery and to keep it crispy, you will first need to rinse and pat it dry with a few paper towels.
Now, move on to preparing the butter mixture that will add flavour to the chicken. In a small bowl, combine the butter, lemon zest, garlic, and sage. Add salt and pepper to taste, cover and set aside.
The next step is to insert the butter mixture between the skin and the flesh of the chicken. Use your fingers and a small paring knife to loosen the skin gently, being careful not to tear it. Make sure you spread the butter mixture evenly for the best results.
Rub the chicken with extra-virgin olive oil and season the skin and cavity with salt and pepper. Now, stuff the chicken with the quartered lemon and tie its legs with twine to prevent it from spreading while it’s in the oven.
The potatoes should go in the same roasting pan, place them around the chicken, and then transfer the pan to the oven.
Roast the chicken for 20 minutes, then reduce the oven temperature to 200 degrees. Roast the chicken for 50 minutes more (if you have one, use an instant-read thermometer to check when it's done; the thigh part should be about 70 degrees). Once the chicken is done, let it rest for 10 minutes before carving the bird into four pieces and arranging them on a platter with the potatoes. That's it!
Meals don't get much better than this 5-ingredient roast chicken with potatoes and sage butter. Serve it for weeknight dinners, weekend brunches, or even special occasions—it's sure to please just about anyone!
For added inspiration, here’s a video of the recipe:
Source: YouTube/TODAY Food
Here are other chicken recipes you may also want to take a look at:
So if you've been looking for a delicious roast chicken recipe that won't break the bank or require much time and effort in the kitchen, you've come to the right place.
This recipe’s preparation time is relatively short, but like any roast chicken dish, you will need patience because the cooking time will depend on the size of the bird. The end result is worth every minute: juicy and succulent chicken and potatoes cooked in the chicken drippings for extra flavour.
So without further ado, let's jump right in and get started. Here's what you'll need!
Ingredients
2kg whole chicken, neck and giblets removed
6 tablespoons unsalted butter
1 lemon, zested and quartered
2 cloves garlic, minced
3 tablespoons minced sage leaves
500g red potatoes, halved
Extra-virgin olive oil for brushing
Kosher salt and freshly ground black pepper
Image Credit: Pexels
Directions
Start by preheating the oven to 250 degrees Celsius. To prevent the skin of the chicken from becoming rubbery and to keep it crispy, you will first need to rinse and pat it dry with a few paper towels.
Now, move on to preparing the butter mixture that will add flavour to the chicken. In a small bowl, combine the butter, lemon zest, garlic, and sage. Add salt and pepper to taste, cover and set aside.
The next step is to insert the butter mixture between the skin and the flesh of the chicken. Use your fingers and a small paring knife to loosen the skin gently, being careful not to tear it. Make sure you spread the butter mixture evenly for the best results.
Rub the chicken with extra-virgin olive oil and season the skin and cavity with salt and pepper. Now, stuff the chicken with the quartered lemon and tie its legs with twine to prevent it from spreading while it’s in the oven.
The potatoes should go in the same roasting pan, place them around the chicken, and then transfer the pan to the oven.
Roast the chicken for 20 minutes, then reduce the oven temperature to 200 degrees. Roast the chicken for 50 minutes more (if you have one, use an instant-read thermometer to check when it's done; the thigh part should be about 70 degrees). Once the chicken is done, let it rest for 10 minutes before carving the bird into four pieces and arranging them on a platter with the potatoes. That's it!
Meals don't get much better than this 5-ingredient roast chicken with potatoes and sage butter. Serve it for weeknight dinners, weekend brunches, or even special occasions—it's sure to please just about anyone!
For added inspiration, here’s a video of the recipe:
Source: YouTube/TODAY Food
Here are other chicken recipes you may also want to take a look at:
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