There are many variations of roast chicken recipes, but do you know the trick to keeping it moist and juicy? Once you try this method, you’ll never go back to your old roasting techniques.

Here’s the trick: Use a spoon to gently separate the skin from the meat, creating a pocket. Mix melted butter with your favorite herbs, such as rosemary, thyme, and parsley, and fill this pocket with the butter mixture. This helps infuse the meat with flavour and keeps it incredibly moist.

Ingredients:

• 1 whole chicken (about 4-5 lbs or 1.8-2.3 kg)
• 2 tablespoons olive oil or melted butter
• 1 lemon, halved
• 4 garlic cloves, peeled and crushed
• 1 onion, quartered
• Fresh herbs (such as rosemary, thyme, and parsley)
• Salt and freshly ground black pepper
• 1 teaspoon paprika (optional)
• 1 Potato, 1 Carrot and 1 Celery stick, diced in chunk (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 425°F (220°C).
2. Prepare the Chicken:
   • Remove the giblets from the cavity of the chicken, if present, and pat the chicken dry with paper towels.
   • Use a spoon to carefully separate the skin from the meat, creating a pocket.
   • Melt butter, mix with your favourite herbs, let it cool.
   • Fill the pocket between the skin and meat with the herb butter mixture.
   • Rub the entire chicken, including the cavity, with olive oil or melted butter.
   • Season the chicken generously with salt, pepper, and paprika (if using).
3. Stuff the Chicken:
   • Place the halved lemon, crushed garlic, onion quarters, and fresh herbs into the cavity of the chicken.
4. Truss the Chicken (Optional):
   • Tie the legs together with kitchen twine to help the chicken cook evenly and retain its shape.

Roast the Chicken:

• Place the vegetable, onion, carrot, and celery stick, flat in the bottom of the roasting pan. Drizzle with olive oil to lightly coat them. 
• Then, set the chicken on top, breast-side up.
• Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C) and the juices run clear.
• About halfway through roasting, baste the chicken with the pan juices to keep the skin crispy and flavorful.

Rest the Chicken:

• Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, making the meat tender and juicy.

Carve and Serve:

• Carve the chicken and serve it with your favorite sides.

This classic roast chicken recipe is perfect for a comforting meal and can be customised with different herbs and seasonings to suit your taste.