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    Herb Roast Chicken with Onions

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    Herb Roast Chicken with Onions

    This classic roast chicken, enhanced with fresh herbs, roasted onions and garlic, makes an ideal family meal. Choose your own favourite herbs. Waitrose sells a wide selection of chickens, all reared in the UK. The range includes standard, free-range, corn-fed free-range, traditional corn-fed free-range and organic birds in a variety of sizes, to suit every taste, occasion and budget

    • Preparation time: 15 minutes
    • Cooking time: 100 minutes
    • Total time: 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 4 - 5


    • 1 Waitrose whole chicken, weighing 1.75kg approximately
    • Salt and freshly ground black pepper
    • 50g butter, softened
    • 4 tbsp chopped fresh herbs (tarragon, parsley, chives, etc)
    • 1 lemon, halved
    • 1-2 small onions per person, peeled
    • Cloves from 1 head garlic, peeled
    • 300ml dry white wine
    • 600ml chicken stock


    1. Preheat the oven to 200°C, gas mark 6. Wash and dry the chicken and season the cavity. Beat the butter and herbs together and carefully press under the skin on both sides of the breast. Smooth the skin flat.
    2. Rub the lemon halves all over the bird and then place them in the cavity. Blanch the onions and garlic in boiling salted water for 5 minutes. Drain and place in a roasting pan, and add the chicken.
    3. Cook for 40 minutes per kg, plus an extra 30 minutes. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh. Cooking is complete when the juices run clear. Baste the bird and onions occasionally.
    4. Transfer the chicken and onions to a serving dish and rest in a warm place for 15 minutes, to allow the meat to become tender.
    5. Skim excess fat from the roasting pan and pour the juices and onions into a small pan. Add the wine and boil until reduced by half. Add the chicken stock and boil for a few minutes until thickened slightly
    6. Serve with the chicken, onions and garlic.

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    Instead of herbs, try flavouring the butter with some spices such as ground coriander, cumin and a little cayenne pepper.


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