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Roast Chicken with Lemon and Herbs

This roast chicken is baked to crispy perfection, with a bright burst of lemon and aromatic herbs infusing tender, juicy meat. The dish highlights simple roasting techniques, with fresh ingredients that elevate a classic comfort food into something lively and inviting, boasting golden skin and flavorful, herb-scented meat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably free-range
  • 1 large lemon organic preferred, cut in half
  • 3 cloves garlic crushed slightly
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tablespoons olive oil extra virgin preferred
  • to taste salt
  • to taste pepper

Equipment

  • Roasting pan or sturdy baking dish
  • Meat thermometer
  • Basting brush or spoon
  • Kitchen twine (optional)

Method
 

  1. Preheat your oven to 220°C (430°F). Pat the chicken dry with paper towels to ensure crispy skin. Season generously inside and out with salt and pepper, then set aside.
  2. Stuff the cavity with lemon halves, crushed garlic, and sprigs of thyme and rosemary. This infuses the meat with fresh herbal and citrus aroma as it roasts.
  3. Drizzle olive oil over the chicken, then rub it evenly over the skin to promote crisping. Tuck the herbs under the skin or around the bird for extra fragrance.
  4. Place the chicken on a roasting rack or in your baking dish, breast side up. Roast at 220°C (430°F) for 20 minutes to start crisping the skin, then reduce the oven temperature to 180°C (350°F). Continue roasting for about 45–55 minutes, until golden and cooked through.
  5. Every 15 minutes, baste the chicken with pan juices using a spoon or brush. This keeps the meat juicy and the skin extra crispy while filling your kitchen with fragrant herbs and lemon aromas.
  6. Check for doneness by inserting a meat thermometer into the thickest part of the thigh—aim for 75°C (165°F)—and ensure the juices run clear. The skin should be deep golden and crisp.
  7. Once cooked, remove the chicken from the oven and tent loosely with foil. Let it rest for at least 10 minutes to allow the juices to redistribute, resulting in tender, juicy meat.
  8. Squeeze fresh lemon juice over the chicken just before carving. Serve slices with a drizzle of the pan juices and a sprinkle of fresh herbs for a bright, flavorful finish.

Notes

Ensure the chicken is thoroughly dried before roasting for maximum crispness. Use a thermometer for perfect doneness, and don’t forget to rest the meat to keep it juicy. Squeezing lemon just before serving enhances the herbal brightness.