This delicious and simple roasted chicken recipe from Gordon Ramsay is perfect for a comforting family meal. With crispy skin and juicy, tender meat, it’s easy to make and packed with flavor. You can use common ingredients like butter and celery, making it a versatile and satisfying dish for any occasion.
Ingredients Needed:
- 1 (3 pound) whole chicken, giblets removed
- salt and black pepper to taste
- 1 tablespoon onion powder, or to taste
- ½ cup butter
- 1 stalk celery, leaves removed
How To Make Roasted Chicken Recipe?
- Preheat the Oven: Preheat your oven to 175°C.
- Season the Chicken: Season the chicken generously inside and out with salt, pepper, and onion powder.
- Add Butter and Celery: Place 45g of butter inside the chicken cavity, then arrange the remaining 70g of butter in dollops on the outside of the chicken. Cut the celery into 3-4 pieces and place them inside the chicken.
- Roast the Chicken: Place the chicken in a roasting pan and bake, uncovered, for about 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 74°C and the juices run clear.
- Rest the Chicken: Remove the chicken from the oven, bake it with the drippings, and cover with aluminum foil. Let it rest for about 30 minutes before serving.
Recipe Tips:
- Ensure the chicken is fully thawed: A frozen chicken will cook unevenly, so make sure it’s completely thawed before starting.
- Season generously: Don’t be shy with the salt, pepper, and onion powder. Seasoning well ensures the chicken is full of flavor.
- Baste while cooking: Basting the chicken with its juices helps keep it moist and golden.
- Use an instant-read thermometer: To avoid overcooking, check the internal temperature in the thickest part of the thigh. It should reach 74°C.
- Let the chicken rest: After cooking, let the chicken rest under foil for 30 minutes to allow the juices to settle, making it juicier when you carve.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken cool to room temperature, then store it in an airtight container in the fridge for 3-4 days.
- Freeze: Once cooled, wrap the chicken well in plastic wrap or foil and put it in a freezer bag. It stays good for up to 3 months.
- Reheat: Set the air fryer to 175°C and reheat the chicken for 5-7 minutes until hot and crispy.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 150mg
- Potassium: 300mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 40g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Chicken Salad Recipe
- Gordon Ramsay Chicken Parmigiana Recipe
- Gordon Ramsay Chicken Drumsticks Recipe
Gordon Ramsay Roasted Chicken Recipe
Description
This delicious and simple roasted chicken recipe from Gordon Ramsay is perfect for a comforting family meal. With crispy skin and juicy, tender meat, it’s easy to make and packed with flavor. You can use common ingredients like butter and celery, making it a versatile and satisfying dish for any occasion.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 175°C.
- Season the Chicken: Season the chicken generously inside and out with salt, pepper, and onion powder.
- Add Butter and Celery: Place 45g of butter inside the chicken cavity, then arrange the remaining 70g of butter in dollops on the outside of the chicken. Cut the celery into 3-4 pieces and place them inside the chicken.
- Roast the Chicken: Place the chicken in a roasting pan and bake, uncovered, for about 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 74°C and the juices run clear.
- Rest the Chicken: Remove the chicken from the oven, bake it with the drippings, and cover with aluminum foil. Let it rest for about 30 minutes before serving.
Notes
- Ensure the chicken is fully thawed: A frozen chicken will cook unevenly, so make sure it’s completely thawed before starting.
- Season generously: Don’t be shy with the salt, pepper, and onion powder. Seasoning well ensures the chicken is full of flavor.
- Baste while cooking: Basting the chicken with its juices helps keep it moist and golden.
- Use an instant-read thermometer: To avoid overcooking, check the internal temperature in the thickest part of the thigh. It should reach 74°C.
- Let the chicken rest: After cooking, let the chicken rest under foil for 30 minutes to allow the juices to settle, making it juicier when you carve.
Gordon Ramsay Roasted Chicken Recipe