Gordon Ramsay Roast Chicken Recipe

The first time I screwed this up…

I blasted the oven, shoved a cold bird straight from the fridge into a roasting pan, and thought herb butter was just “extra flavor.” What I got was soggy skin, uneven cooking, and a lemon wedge lodged where no lemon should be.

Then I watched how Gordon Ramsay actually does it. The control, the layering, the intentionality—this wasn’t “just a roast chicken.” It was a masterclass in how to make the simplest dish feel like a statement. Here’s how to do it his way—crispy skin, buttery herb pockets, and real power in your hands.

Why This Works (And Where Most Go Wrong)

Most home cooks mess up roast chicken for two reasons: they rush the prep and misunderstand heat control.

Here’s what Gordon gets right:

• Warm bird, hot oven. Cold meat in a hot oven = uneven cooking. Letting it sit 30 minutes out of the fridge makes a huge difference.
• Butter under the skin. You’re not just flavoring the surface—you’re basting from the inside out.
• High heat blast, then drop. You’re crisping the skin first, then letting the inside come up gently to temp.
• Aromatics below the bird. Not just for flavor. They steam up and help the underside cook without drying out.

Ingredients That Actually Matter

• Whole chicken (1.75–2 kg): Size matters. Too small and you’ll overcook it before the skin crisps. Too big and the butter never gets deep enough.
• Unsalted butter (100g): Fat = flavor and moisture. Salted butter throws off your seasoning control.
• Garlic (3 cloves) + Herbs (sage, rosemary, parsley): Ramsay goes heavy on earthy, piney herbs. Skip thyme unless you want bitterness.
• Lemon (1 whole): Half for stuffing, half for squeezing. Don’t skip—this brings acidity and moisture.
• White wine or broth (1 cup): Not for drinking—this goes under the bird to build steam and your future pan sauce.

Mistake I used to make: Using olive oil instead of butter. You lose the richness and the skin won’t crisp the same way.

How To Make Gordon Ramsay Roast Chicken

Take the chicken out 30 minutes before roasting. Preheat the oven to 220°C (450°F) or 200°C (430°F) fan.

Mix your melted butter with garlic, finely chopped herbs, salt, pepper, and a squeeze of lemon juice. Let it sit—let the flavors marry.

Loosen the skin of the chicken gently with your fingers. Do not tear it. Spoon the butter mix under the skin and massage it to spread. Rub the rest on top.

Stuff the cavity with the squeezed lemon wedges and rosemary sprigs. Tie the drumsticks with kitchen twine. Tuck in the wings so they don’t burn.

Set the chicken on top of quartered onion and halved garlic bulb in your roasting pan. Pour the wine or broth around it—not on the bird.

Roast at 220°C (450°F) for 10 minutes. Then drop to 180°C (355°F) and cook for 1 hour 15 minutes, basting halfway. Internal temp should hit 75°C (165°F) at the thickest part of the thigh.

Rest the chicken uncovered for 15 full minutes before carving. That’s non-negotiable.

What Gordon Ramsay Says About This Dish

“You want that skin to be blistering, golden, and crispy—that’s the sign of a well-roasted bird.”
He doesn’t settle for “just cooked.” He’s chasing texture contrast—that crisp skin snapping over juicy meat.

“Let it rest. Always let it rest. You wouldn’t cut into a steak straight away, would you?”
Learned this the hard way. If you skip the rest, juices spill. Wait 15 minutes and the flavor stays where it belongs—in the chicken.

“Season inside the bird. It flavors from within.”
I used to only season the surface. Once I started seasoning inside the cavity, the depth of flavor doubled.

“Basting adds richness but it’s also about control.”
Basting isn’t optional—it’s feedback. It shows how fast the skin’s browning and helps regulate temp across the surface.

What I Got Wrong (And How I Fixed It)

• Didn’t dry the skin. Result? Rubbery, wet finish. Fix: Pat the bird dry like you mean it.
• Tore the skin while loosening. Fix: Use your fingertips, not nails. Start from the neck side and go slow.
• Skimped on herbs. I thought they were garnish. They’re not. They perfume the meat from inside.
• Didn’t use twine. Loose legs = uneven cook. Trussing helps it roast evenly and look clean on the plate.

Variations That Actually Hold Up

Want garlic-forward? Add roasted garlic puree to the butter.

No white wine? Low-sodium chicken broth works, but reduce it with a splash of vinegar for depth.

Add spice? Smoked paprika in the butter is incredible. Chili flakes work, but keep them mild to avoid clashing with the lemon.

Don’t swap butter for oil. Ever. You’ll lose half the technique.

Pro Tips That Change the Game

• Use a wire rack inside your roasting pan. Elevates the bird for better airflow and crispier bottom skin.
• Keep the oven door shut. Every time you open it, you drop 20–30°C. Only open to baste—quickly.
• Use a meat thermometer. No poking or guessing. Aim for 75°C (165°F) in the thigh, not just “juices running clear.”
• Save the pan drippings. Deglaze with a splash of wine post-roast and you’ve got instant sauce.

Storage + Leftover Moves

• Store: Cool completely. Fridge for up to 3 days in airtight container.
• Freeze: Shred or portion, wrap tightly, and freeze for up to 3 months.
• Reheat: Pan with a lid, low heat, splash of stock. Don’t microwave unless you like rubbery chicken.
• Leftover Moves:
  – Make a herbed chicken sandwich with aioli.
  – Toss in pasta with butter and peas.
  – Add to a soup or ramen for richness.

FAQs

Q: Can I use a rotisserie chicken for this recipe?
No. This recipe is how to make a better-than-rotisserie roast from scratch. That’s the whole point.

Q: Why is Gordon Ramsay’s roast chicken skin so crispy?
Because of high heat to start, dry skin, and butter under + over the skin. That layering and initial blast are key.

Q: What herbs does Gordon use?
Sage, rosemary, parsley. Thyme only occasionally—too floral if overdone.

Q: Should I brine the chicken first?
Not in Ramsay’s method. The butter and rest time make it juicy enough without a wet brine.

Q: Can I use dried herbs?
Only in a pinch—and use half the quantity. Fresh herbs infuse the butter and cavity better.

Try More Recipes:

• Gordon Ramsay Risotto Recipe
• Gordon Ramsay Ratatouille Recipe
• Gordon Ramsay Philly Cheesesteak Recipe
• Gordon Ramsay Pasta Carbonara Recipe