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Roast Chicken

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This classic roast chicken focuses on simple techniques to produce a bird with exceptionally crispy skin and succulent, tender meat. By dry-brining the chicken in salt for up to two days, the seasoning penetrates deep into the meat, ensuring every bite is full of savoury flavour. It is a timeless centrepiece for a Sunday lunch that relies on quality ingredients and patience rather than complicated sauces or heavy fats.

As a diabetes-friendly main course, this recipe provides a high-quality source of lean protein that pairs beautifully with steamed seasonal greens or roasted root vegetables. The method of roasting at varying temperatures, combined with frequent basting and essential resting periods, guarantees a professional result. It is a nutritious and comforting homemade meal that the whole family can enjoy together.

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Ingredients for Roast Chicken

  • 1 tablespoon kosher salt

  • 1 whole 1.8kg chicken, giblets reserved for another use

  • 60g (1/2 stick) unsalted butter, melted

How to make Roast Chicken

Rub or pat salt onto breast, legs, and thighs of chicken. Place chicken in a large resealable plastic bag. Set open bag in a large bowl, keeping chicken breast side up. Chill for at least 8 hours and up to 2 days.

Arrange a rack in upper third of oven; preheat to 260°C. Set a wire rack in a large heavy roasting pan. Remove chicken from bag. Pat dry with paper towels (do not rinse). Place chicken, breast side up, on prepared rack. Loosely tie legs together with kitchen twine and tuck wing tips under. Brush chicken all over with some of the butter. Pour 240ml water into pan.

Roast chicken, brushing with butter after 15 minutes, until skin is light golden brown and taut, about 30 minutes. Reduce oven temperature to 177°C. Remove chicken from oven and brush with more butter. Let rest for 15-20 minutes.

Return chicken to oven; roast, basting with butter every 10 minutes, until skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 74°C, 40-45 minutes. Let rest for 20 minutes. Carve and serve with pan juices.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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