Gordon Ramsay Roasted Chicken Recipe

The First Time I Screwed This Up…

I thought roasting a chicken was as easy as “stick it in the oven and wait.” So I did just that—no prep, barely seasoned, rushed the rest. The result? Dry breast, limp skin, and weird soggy celery stuffed in like an afterthought.

Then I watched Ramsay roast a bird like it was a ritual. Layered seasoning. Butter inside and out. Mid-roast basting. Proper rest.

It’s not hard—but it’s precise. Roast chicken isn’t about luck. It’s about setup, staging, and timing.

Why This Works (And Where Most Go Wrong)

Most home cooks mess up roast chicken the same way:

• Under-seasoned = bland inside and out
• Cold bird into hot oven = uneven cook
• No butter under the skin = dry breast meat
• No basting = pale skin, no flavor crust
• No resting = dry, leaky meat

Ramsay’s approach solves all of it:

• Butter inside for aromatics and moisture
• Butter outside for golden skin
• Celery in the cavity = gentle steam and subtle flavor
• High heat = crisp skin
• Resting = juicy meat that slices clean

Ingredients That Actually Matter

• 1 whole chicken (3 lbs / 1.3 kg) – Smaller bird = more even cook. Make sure it’s fully thawed.
• Salt + black pepper – Season boldly. Chicken soaks up more than you think.
• 1 tbsp onion powder – Ramsay’s simple dry rub trick for boosting the skin’s flavor.
• ½ cup butter (113g total) – Split between cavity and skin. Adds flavor and helps brown beautifully.
• 1 stalk celery (leaves removed) – Aromatic moisture source. Subtle but effective.

👉 Optional upgrades I tested:

• Add lemon halves and garlic cloves to the cavity for brighter depth
• Slide herbed butter under the skin (game changer)
• Add carrots and onions to the roasting pan for a built-in pan sauce base

How To Make Gordon Ramsay Roasted Chicken

Prep the oven:
Preheat to 175°C (350°F). Let your chicken sit at room temp for 20–30 minutes while the oven heats.

Season the bird:
Pat chicken dry with paper towels. Season the cavity and outside generously with salt, pepper, and onion powder. Don’t be shy.

Stuff the cavity:
Add 45g of butter and the chopped celery to the cavity. The butter melts into steam and moisture from the inside out.

Butter the bird:
Cut the remaining 70g of butter into chunks and place over the skin in dollops. As it melts, it bastes and crisps the bird.

Roast:
Place chicken in a roasting pan, breast-side up. Roast uncovered for about 1 hour 15 minutes, or until the thickest part of the thigh reads 74°C (165°F) and juices run clear. Baste once or twice with pan drippings.

Rest:
Remove from oven, tent loosely with foil, and rest for 30 minutes before carving. This lets juices redistribute and the meat relax.

What Gordon Ramsay Says About This Dish

“Let the chicken rest. Don’t slice too early, or all the juices end up on the board.”
→ Tried to rush it once—bone-dry result. Now I set a timer for the rest.

“Get the skin golden—don’t be scared of heat.”
→ The butter helps, but the real move is not overcrowding the pan.

“Season inside the cavity—it’s not just dead space.”
→ Big difference in aroma and depth. A bland inside = a bland roast.

“Celery adds moisture and keeps the inside from drying out.”
→ It’s subtle, but you’ll notice it’s not hollow and dry.

What I Got Wrong (And How I Fixed It)

• Didn’t season enough – Chicken needs a LOT more salt than you think
• Used cold butter on a cold bird – Never melted properly
• No thermometer – Overcooked it trying to guess doneness
• Didn’t rest it – Juices ran everywhere; meat was dry
• Used a huge chicken – Took forever, cooked unevenly

Variations That Actually Hold Up

• Lemon-garlic roast: Stuff with lemon halves + garlic cloves
• Herb rub: Mix chopped rosemary + thyme into soft butter, spread under skin
• Veggie base: Roast bird on a bed of carrots, onion, garlic—turns into pan sauce
• Spicy rub: Add smoked paprika or cayenne to the onion powder for a kick

What doesn’t work:

• Roasting with foil on = soft skin
• Skipping the cavity butter = dry breast
• Basting with water or broth = dilutes flavor and weakens the crust

Pro Tips That Change the Game

• Start with a dry bird – Moisture kills the crisp
• Room temp bird = even cook – Avoid cold meat straight into the oven
• Use a thermometer – Don’t trust the “juice test” alone
• Resting is non-negotiable – 30 minutes under foil changes everything
• Save the drippings – Deglaze with wine or stock = killer gravy or sauce

Storage + Leftover Moves

Fridge: Cool completely, store airtight up to 4 days
Freezer: Wrap well, store up to 3 months
Reheat: Air fryer at 175°C for 5–7 minutes = crispy skin revival
Leftover idea: Shred into tacos, pasta, or make chicken salad with the drippings as dressing

FAQs – Covering Search Intent

Q: Can I roast it with veggies?
A: Absolutely. Place carrots, onion, garlic, or potatoes underneath. They soak up drippings beautifully.

Q: What’s the best way to keep it juicy?
A: Butter inside, baste with pan juices, and REST. Always rest.

Q: Can I use margarine instead of butter?
A: You can, but butter gives way better flavor and browns better.

Q: Do I need to truss the chicken?
A: Not for this recipe. Ramsay’s version works without tying—simpler and still juicy.

Q: Why use onion powder instead of fresh onion?
A: It gives a savory hit without adding moisture. It’s a dry rub boost.

Try More Recipes:

• Gordon Ramsay Roasted Root Vegetables With Crushed Pepitas
• Gordon Ramsay Holiday Lemon-Herb Chicken Thighs With A Crispy Bacon Gravy
• Gordon Ramsay’s Chicken Curry Was the Warm Meal That Got Me Through That Day