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Lemon-Herb Roast Chicken

This roast chicken features a simple but impactful combination of lemon and fresh herbs, roasted to achieve crispy skin and tender meat. Squeezing fresh lemon over the hot bird enhances brightness and balances richness, resulting in a visually appealing dish with vibrant flavors and a fragrant aroma. The final presentation showcases golden, crispy skin and aromatic herbs, ready to be carved and enjoyed.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 1 whole chicken preferably organic or free-range
  • 2 lemon lemons halved, for stuffing and squeezing
  • 2 tablespoons fresh thyme plus extra sprigs for stuffing
  • 2 sprigs rosemary plus extra sprigs for stuffing
  • 3 cloves garlic minced
  • 3 tablespoons olive oil or melted butter
  • 1 tablespoon kosher salt or sea salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 optional vegetables carrots, potatoes, or onions for roasting

Equipment

  • Roasting pan
  • Tongs
  • Sharp knife
  • Meat thermometer
  • Kitchen twine

Method
 

  1. Preheat your oven to 220°C (425°F). Pat the chicken dry with paper towels—this helps the skin crisp up beautifully.
  2. Stuff the cavity with lemon halves, a few sprigs of thyme, rosemary, and some garlic. Tying the legs with kitchen twine helps the bird cook evenly.
  3. Mix the olive oil with salt, pepper, and minced garlic. Rub this mixture all over the chicken, massaging the skin to help it crisp and flavor to penetrate.
  4. Place the chicken breast-side up in a roasting pan. If using vegetables, scatter them around the chicken for a one-pan meal.
  5. Roast uncovered for about 20 minutes to start browning the skin, then reduce the oven temperature to 180°C (350°F). Continue roasting for 45-55 minutes, basting occasionally with pan juices.
  6. Check the skin; it should be golden and crispy. Insert a meat thermometer into the thickest part of the thigh—aim for 75°C (165°F) to ensure doneness.
  7. Once cooked, remove the chicken from the oven and transfer to a cutting board. Let it rest for at least 10 minutes—this keeps the meat juicy.
  8. Before carving, squeeze fresh lemon juice over the hot chicken—this brightens the flavors and adds a lovely shine to the skin.
  9. Carve the chicken into pieces, serve on a warm platter, and enjoy the crispy skin, aromatic herbs, and vibrant lemon flavor in every bite.