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Lemon and Herb Roast Chicken

This roast chicken is elevated with bright lemon zest and juice, complemented by fresh herbs for aromatic flavor. The recipe involves simple roasting techniques that result in crispy skin and juicy meat, finished with a fragrant lemon-herb drizzle. The final dish boasts a golden, crispy exterior and tender, flavorful interior, perfect for sharing.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably organic or free-range
  • 2 lemon lemons halved, for stuffing and zest
  • 3 cloves garlic crushed or sliced
  • 2 tbsp olive oil plus extra for brushing
  • 1 tbsp lemon zest from one lemon
  • 1 tbsp lemon juice freshly squeezed
  • 2 tbsp fresh herbs parsley, thyme, or rosemary, chopped
  • 1 tsp salt adjust to taste
  • 1/2 tsp black pepper freshly cracked

Equipment

  • Roasting pan with rack
  • Kitchen twine
  • Sharp knife and chopping board
  • Meat thermometer
  • Basting brush

Method
 

  1. Start by preheating your oven to 220°C (425°F). Place a rack inside a roasting pan to support the chicken for even crisping.
  2. Pat the chicken dry thoroughly with paper towels—this step is key for crispy skin. Rub the entire chicken generously with olive oil, then season all over with salt, black pepper, and lemon zest.
  3. Stuff the cavity with halved lemons and crushed garlic cloves, then tie the legs with kitchen twine to keep everything neatly in place.
  4. Place the chicken breast-side up on the rack and roast in the oven for about 15 minutes at high heat, which helps start crisping the skin.
  5. Reduce the oven temperature to 180°C (350°F) and continue roasting for 50-60 minutes, basting with pan juices every 20 minutes to keep the skin golden and moist.
  6. While the chicken roasts, prepare a lemon-herb drizzle by mixing chopped herbs, lemon juice, and a little olive oil in a small bowl. Set aside.
  7. Check the chicken’s internal temperature with a meat thermometer; it should read 75°C (165°F), and the skin should be deep golden and crispy.
  8. Remove the chicken from the oven, transfer to a cutting board, and loosely tent with foil. Let rest for 10-15 minutes to allow juices to settle.
  9. Slice the chicken, then drizzle generously with the fresh lemon-herb mixture, letting the bright flavors seep into the meat and skin.
  10. Serve with extra lemon wedges on the side for squeezing, and enjoy the crispy, juicy, and fragrant roast chicken.

Notes

Ensure the chicken skin is completely dry before roasting for maximum crispiness. Use fresh herbs for vibrant aroma. Rest the chicken to keep juices locked in. Baste regularly for moist, flavorful meat.