How long does it take to make Royal Roast Chicken?

About 1 hour 30 minutes in total: 30 minutes of prep and 1 hour of cooking.

How many servings does this Royal Roast Chicken recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Where does this Royal Roast Chicken recipe come from?

It was shared on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Royal Roast Chicken – 90-Minute Recipe

Name: Royal Roast Chicken – 90-Minute Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 chicken; a couple of lugs tablespoons olive oil; a handful herbs (marjoram, parsley, basil); salt; pepper; 1 whole bulb garlic; 2 whole onions; 1 whole lemon; 2 slices butter; a heaped tablespoon flour; water

A classic roast chicken recipe with a royal twist, featuring a dry pluck chicken, herbs, and a hot lemon, resulting in a crispy skin and juicy meat.

From: YouTube(view original)

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Prep Time

30 min

Cook Time

1 hr

Servings

About this saved recipe

Source-aware card

ReelsMeals turns youtube.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 30 min estimated total time for 6 servings.

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Roast Chicken Royal Roast Chicken Herbs Lemon

Ingredients

1 chicken
a couple of lugs tablespoons olive oil
a handful herbs (marjoram, parsley, basil)
salt
pepper
1 whole bulb garlic
2 whole onions
1 whole lemon
2 slices butter
a heaped tablespoon flour
water

Instructions

1
Preheat the oven to 437°F.
2
Finely chop a handful of herbs (marjoram, parsley, basil).
3
Season the chicken with salt and pepper.
4
Add a couple of lugs of olive oil to the chicken.
5
Mix the oil and herbs together, making sure the chicken is well coated.
6
Prepare the chicken by running a knife around the top of the legs and scoring the skin.
7
Remove the end of the chicken leg and make three confident slices down to the bone on the thigh meat.
8
Create a pouch between the skin and the breast meat, being careful not to tear the skin.
9
Divide the chopped herbs in half and add them to the pouch.
10
Insert two slices of butter into the pouch to make the chicken breast juicier.
11
Stab a hot lemon and add it to the chicken cavity.
12
Tie the chicken up with butcher's string to keep it in shape.
13
Rub the remaining oil and herbs all over the chicken.
14
Place the chicken in a tray with a whole bulb of garlic and two onions, cut in half.
15
Roast the chicken in the preheated oven for one hour.
16
While the chicken is cooking, prepare the gravy by adding a heaped tablespoon of flour to the tray and mixing it with the juices.
17
Add water to the tray and bring the mixture to a boil.
18
Let the chicken rest while finishing the gravy.
19
Sieve out the chunks from the gravy and bring it back to a boil.
20
Carve the chicken and serve with the gravy.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Create a butter‑herb pocket

After scoring the skin, form a pouch between the skin and breast meat, then add half the herbs and two butter slices before sealing.

Stir flour into pan juices early

When the chicken is roasting, sprinkle the heaped tablespoon of flour into the tray and mix with the drippings before adding water.

Rest before carving

Allow the chicken to rest after roasting while you finish the gravy, ensuring juices redistribute.

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