Delia Smith Roast Chicken

There’s something incredibly satisfying about a proper roast chicken.
Simple, golden, with lemon tucked inside and butter under the skin — this one from Delia Smith delivers exactly what roast should: crisp skin, juicy meat, a tray full of pan juices you’ll want to mop up with everything.

The trick? Butter, herbs, and timing. And maybe not messing with it too much once it’s in the oven.

Serve it with roast potatoes, some carrots, and whatever green thing you’ve got to balance the tray. Or just carve it up and let everyone dig in how they like.

Why You’ll Love This Roast Chicken

• That skin: crisp, golden, packed with herby flavour
• Juicy meat — especially the breast, thanks to butter under the skin
• Roast smells that hit you before it’s even done
• Just one roasting tray
• Works as the main event or for leftovers all week

Ingredients

• 1.75 – 2kg whole chicken, patted dry
• Salt and black pepper
• 2 tsp olive oil
• 1 lemon, quartered
• 3 rosemary sprigs

Herb butter:

• 100g unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp chopped sage
• 2 tsp chopped rosemary
• 1 tbsp chopped parsley
• ½ tsp salt
• ½ tsp black pepper

Under the chicken:

• 1 cup dry white wine (or low-sodium chicken stock)
• 1 onion, quartered
• 1 whole garlic bulb, halved across the middle

How to Make Delia Smith’s Roast Chicken

Start by chilling the chicken in the fridge for 30 minutes uncovered — it helps dry out the skin.
Meanwhile, preheat your oven to 220°C (200°C fan).

Mix all your herb butter ingredients. Squeeze in juice from two lemon wedges.

Place the chicken in a baking tray.
Using a spoon or your fingers, gently lift the skin over the breast and drumsticks. Don’t go too far — just enough to spoon in the butter.

Hold the chicken upright and pour in most of that butter under the skin, smoothing it around.
Use what’s left to brush all over the top.

Squeeze over the last two lemon wedges.
Stuff the used lemon quarters and rosemary sprigs into the cavity.
Tie the legs loosely and tuck the wings under.

Season the bird well. Surround it in the tray with the onion and halved garlic bulb.
Pour in the wine and drizzle with a little olive oil.

Roast at full heat for 10 minutes. Then drop the oven to 180°C (350°F).
Cook for 1 hour 15 minutes more — baste at the 30-minute mark, and again at the hour.

Check it’s done: juices should run clear and internal temp should hit 75°C (165°F).
Let it rest 15 minutes before carving — uncovered, so the skin stays crisp.

Spoon the pan juices over when serving. Keep the garlic bulb — it’s spreadable gold.

Common Mistakes and How to Dodge Them

Dry breast?
Make sure the butter’s under the skin — it’s the insurance policy.

Soggy skin?
Rest uncovered. Foil will ruin the finish.

Tough drumsticks?
Give it the full time and baste well — dark meat needs patience.

Storage and Reheating

Fridge:
Cool and store in airtight container. Up to 4 days.

Freezer:
Portion it out. Freeze up to 3 months.

Reheat Tips

Oven:
Cover loosely with foil, 350°F, 15–20 mins.

Microwave:
Good for chopped chicken — cover with damp paper towel, 2–3 mins.

Air fryer:
Great for bringing back the skin — 5–7 mins at 350°F.

FAQs

Do I have to use wine?
Nope. Stock works just fine. It’s about moisture in the pan.

Can I skip butter under the skin?
You can — but you’ll miss out on that juicy, herby flavour in every bite.

What’s best to serve with this?
Roasties, carrots, and something green. Or cold with slaw. Or in a sandwich. It’s flexible.

Can I use dried herbs?
You can, but fresh makes it sing. If dried, halve the amount.

Nutrition Facts (Per Serving)

• Calories: 190 kcal
• Fat: 11g
• Saturated Fat: 3.2g
• Protein: 20g
• Carbs: 0g
• Sugar: 0g
• Sodium: 62mg
• Iron: 1.1mg
• Potassium: 179mg

More Delia Smith Recipe:

• Delia Smith Chicken Tarragon
• Delia Smith Chicken and Mushroom Pie
• Delia Smith Chicken Paprika