4sprigs fresh thyme or rosemary(or use dried thyme, sage or mixed herbs)
Salt and pepper
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Heat your oven to 190C.
Rinse the chicken under cold water and pat dry with paper towel.
Place the chicken, breast side up, in a roasting pan.
Cut the lemon in half and place one half into the chicken cavity.
Squeeze the juice from the other half of the lemon into a bowl with the olive oil.
Brush the chicken with the oil mix so that it is well covered. Sprinkle over the thyme leaves and season to taste.
Bake the chicken uncovered for around 90 minutes, depending on the weight.
Baste the chicken 2-3 times during the cooking process.
Add the roast veggies when there is 60 minutes left. Turn occasionally.
When the bird is golden on top, pull the chicken out and check if it is cooked.
To do this, insert a sharp knife in between one of the legs and the body. The juices should run clear. If there is any pink in the juice, pop it back in to cook longer.
When it is done, wrap the chicken in foil and allow to rest for 15 minutes before carving.
Calories per 200g serve of chicken meat: 370.
Serve with loads of vegetables for a complete meal. Roast some sweet potato, zucchini, beetroot, carrot or pumpkin with the chicken. Serve some steamed green beans, snow peas or peas on the side.
Or, if the weather is warm, why not serve it with a crisp green salad filled with baby spinach, avocado, feta, cucumber and cherry tomatoes. You could even stuff it into a wrap for a healthy lunch using leftover chicken.
Many traditional dishes use butter but this one takes a lighter approach by using olive oil.
When it comes to choosing your chicken, always go for the best quality bird that you can afford, it really does make a difference.
For more healthy recipes like this roasted chicken (that are made for busy mums), why not join thousands of other women on our next 28 Day Weight Loss Challenge?
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