
This garlic herb butter roast chicken is juicy inside with crisp, golden skin and a fragrant lemon-rosemary pan sauce. It is a classic oven-roasted chicken recipe for Sunday dinner, holidays, or an impressive family meal.
Remove the chicken from the refrigerator 30 minutes before roasting so it loses its chill and cooks more evenly.
Preheat the oven to 220°C/450°F, or 200°C/430°F for fan/convection. Position a rack in the center of the oven.
In a bowl, mix the softened butter with minced garlic, sage, chopped rosemary, parsley, 1/2 tsp salt, 1/2 tsp black pepper, and the juice from 2 lemon wedges.
Place the chicken breast-side up in a roasting pan. Using a spoon or your fingers, gently loosen the skin over the breasts and drumsticks without tearing it.
Spoon most of the herb butter under the loosened skin, spreading it over the breast and leg meat. Reserve a little butter for the outside of the chicken.
Rub the remaining butter over the chicken skin, then squeeze the juice from 2 more lemon wedges over the top.
Place the squeezed lemon wedges and rosemary sprigs inside the cavity of the chicken.
Tie the drumsticks together with kitchen string and tuck the wing tips underneath the chicken to help it roast evenly.
Season the outside of the chicken generously with the remaining salt and black pepper.
Scatter the onion and halved garlic bulb in the roasting pan, then set the chicken on top. Pour the white wine around the chicken and drizzle the skin with olive oil.
Roast for 10 minutes, then reduce the oven temperature to 180°C/350°F. Continue roasting for about 1 hour 15 minutes, basting with pan juices after 30 minutes and again at 1 hour, until the thickest part reaches 75°C/165°F or the juices run clear when pierced near the thigh joint.
Transfer the chicken to a cutting board and rest for 15 minutes uncovered. Covering it can soften the crisp skin.
Carve the chicken and serve with the pan juices and roasted garlic. Discard the onion if desired, or serve it alongside the chicken.
For the best skin, pat the chicken very dry before adding the butter. If you do not cook with wine, use chicken stock or water instead. Leftover roast chicken keeps well in an airtight container in the refrigerator for up to 3 days; save the bones for homemade chicken stock.