Ultimate Roast Chicken: Gordon Ramsay Style
The Best Roast Chicken You MUST Try Before You Die! Follow Gordon Ramsay’s recipe for incredibly juicy and flavorful roast chicken. Anyone can make it!
The longer you cook it slowly, the more delicious it becomes. This is the best chicken dish I’ve ever eaten. Be sure to bookmark this recipe and make it at least once before you die. I’m serious!
Main Ingredients- 1 whole chicken (approx. 1kg / 2.2 lbs)
- 3 Tbsp butter (softened at room temperature)
- 1/2 lemon
- 1/4 onion
- 2 potatoes
- 6 strips thick-cut bacon
Seasoning & Spices- 3 Tbsp melted butter (for basting)
- 1 Tbsp dried basil
- 1 tsp salt
- 2 Tbsp minced garlic
- 1 tsp black pepper (freshly ground)
- 3 Tbsp melted butter (for basting)
- 1 Tbsp dried basil
- 1 tsp salt
- 2 Tbsp minced garlic
- 1 tsp black pepper (freshly ground)
Cooking Instructions
Step 1
First, thoroughly rinse the chicken under cold running water to remove any blood. Check inside the cavity for any giblets and remove them. Pat the chicken completely dry inside and out with paper towels.
Step 2
In a bowl, combine 3 tablespoons of softened butter, 1 tablespoon of dried basil, 2 tablespoons of minced garlic, 1 teaspoon of salt, and 1 teaspoon of freshly ground black pepper. Mix well with a fork or spatula to create a herb butter paste. (Using butter that has been softened at room temperature will make it much easier to mix.)
Step 3
Generously spread the prepared herb butter paste all over the chicken, both on the skin and underneath it (especially over the breast meat). Gently lift the skin with your fingers or a spatula and work the butter mixture in between. Make sure to get the seasoning into all the nooks and crannies, like under the wings and near the legs. (Wearing disposable gloves will make this process cleaner and easier.)
Step 4
Stuff the cavity of the chicken with the quartered onion. Squeeze the juice from half a lemon all over the inside and outside of the chicken. Then, wedge the lemon half into the chicken’s rear opening (where the innards were removed) to seal it. This helps infuse the chicken with a fresh aroma and keeps it moist.
Step 5
Preheat your oven to 210°C (410°F). Place the prepared chicken on an oven rack or baking sheet and roast for 10 minutes. This initial high-heat blast helps to crisp up the skin.
Step 6
After the initial 10 minutes at high heat, remove the chicken from the oven. Lay the bacon strips over the top of the chicken, covering it. The rendered fat and flavor from the bacon will baste the chicken as it cooks, adding incredible depth. Peel the potatoes, cut them into large chunks (quarters or sixths), and arrange them around the chicken in the pan. (Optional: You can also add other vegetables like Spam or bell peppers at this stage.)
Step 7
Reduce the oven temperature to 170°C (340°F). Return the chicken, bacon, and potatoes to the oven and roast for approximately 1 hour and 20 minutes. Cooking time may vary depending on the size of your chicken and your oven. Ensure the chicken is fully cooked; the internal temperature should reach 75°C (165°F) when measured with a meat thermometer in the thickest part of the thigh. (The chicken used in this recipe was about 1kg.) If you insert a skewer into the thigh, the juices should run clear.
Step 8
Once cooked, remove the roast chicken from the oven and let it rest for 5-10 minutes before carving and serving. This resting period allows the juices to redistribute, resulting in a more tender and moist chicken. Behold, the most incredibly delicious and world-changing roast chicken is ready! Enjoy!
