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Lemon Herb Roast Chicken

This roast chicken is infused with bright lemon and fragrant herbs, resulting in tender, juicy meat with crispy, golden skin. The process involves rubbing the bird with a lemon and herb mixture, roasting until perfectly cooked, and resting to lock in flavors. The final dish is visually appealing with a crackling skin and aromatic, herb-studded flesh that feels both comforting and celebratory.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 1.5-2 kg whole chicken preferably organic and fresh
  • 3 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 lemon lemon zest and juice
  • 2 tablespoons olive oil good quality
  • to taste salt sea salt preferred
  • to taste black pepper freshly cracked
  • 1 additional lemon lemon slices for stuffing
  • few sprigs additional herbs thyme and rosemary for stuffing

Equipment

  • Roasting pan or ovenproof skillet
  • Kitchen twine
  • Meat thermometer
  • Basting brush or spoon
  • Carving knife and fork

Method
 

  1. Preheat your oven to 200°C (390°F). Pat the chicken dry with paper towels to ensure crispy skin, then place it on a roasting pan fitted with a rack.
  2. Mix together the minced garlic, chopped thyme, chopped rosemary, lemon zest, and olive oil to create a fragrant herb rub.
  3. Rub the herb mixture all over the chicken, making sure to massage it into the skin and underneath where possible. Season generously with salt and freshly cracked black pepper.
  4. Stuff the cavity of the chicken with lemon slices and sprigs of thyme and rosemary for extra flavor.
  5. Tie the legs together with kitchen twine and tuck the wings under the bird to promote even cooking and prevent burning.
  6. Place the chicken breast-side up on the rack in the pan. Roast in the oven for about 1 hour and 15 minutes, or until the skin is deep golden and crispy, and a meat thermometer inserted into the thickest part reads 75°C (165°F).
  7. Halfway through roasting, baste the chicken with its pan juices to keep the meat moist and skin glossy. If the skin begins to over-brown, tent loosely with foil.
  8. Once cooked, remove the chicken from the oven and let it rest uncovered for 10-15 minutes to allow the juices to redistribute.
  9. Carve the chicken into pieces, and serve with the pan juices spooned over, enjoying the crispy skin and tender meat infused with lemon and herbs.