Beautifully Roasted Lemon Chicken
Servings
4people
Servings
4people
Ingredients
  • 1 whole large chickenaround 3-4kg
  • 1 lemontry to find unwaxed if possible
  • 4 sprigs fresh thyme or rosemary(or use dried thyme, sage or mixed herbs)
  • 2tsp olive oil
  • Salt and pepper
Instructions
  1. Heat your oven to 190C.
  2. Rinse the chicken under cold water and pat dry with paper towel.
  3. Place the chicken, breast side up, in a roasting pan.
  4. Cut the lemon in half and place one half into the chicken cavity.
  5. Squeeze the juice from the other half of the lemon into a bowl with the olive oil.
  6. Brush the chicken with the oil mix so that it is well covered. Sprinkle over the thyme leaves and season to taste.
  7. Bake the chicken uncovered for around 90 minutes, depending on the weight.
  8. Baste the chicken 2-3 times during the cooking process.
  9. Add the roast veggies when there is 60 minutes left. Turn occasionally.
  10. When the bird is golden on top, pull the chicken out and check if it is cooked.
  11. 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.
  12. When it is done, wrap the chicken in foil and allow to rest for 15 minutes before carving.
Recipe Notes

Calories per 200g serve of chicken meat: 370.

Print Recipe
Beautifully Roasted Lemon Chicken
4 Ingredient Lemon Roast Chicken
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Course Main Dish
Servings
people
Ingredients
  • 1 whole large chicken around 3-4kg
  • 1 lemon try to find unwaxed if possible
  • 4 sprigs fresh thyme or rosemary (or use dried thyme, sage or mixed herbs)
  • 2 tsp olive oil
  • Salt and pepper
Course Main Dish
Servings
people
Ingredients
  • 1 whole large chicken around 3-4kg
  • 1 lemon try to find unwaxed if possible
  • 4 sprigs fresh thyme or rosemary (or use dried thyme, sage or mixed herbs)
  • 2 tsp olive oil
  • Salt and pepper
4 Ingredient Lemon Roast Chicken
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Instructions
  1. Heat your oven to 190C.
  2. Rinse the chicken under cold water and pat dry with paper towel.
  3. Place the chicken, breast side up, in a roasting pan.
  4. Cut the lemon in half and place one half into the chicken cavity.
  5. Squeeze the juice from the other half of the lemon into a bowl with the olive oil.
  6. Brush the chicken with the oil mix so that it is well covered. Sprinkle over the thyme leaves and season to taste.
  7. Bake the chicken uncovered for around 90 minutes, depending on the weight.
  8. Baste the chicken 2-3 times during the cooking process.
  9. Add the roast veggies when there is 60 minutes left. Turn occasionally.
  10. When the bird is golden on top, pull the chicken out and check if it is cooked.
  11. 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.
  12. When it is done, wrap the chicken in foil and allow to rest for 15 minutes before carving.
Recipe Notes

Calories per 200g serve of chicken meat: 370.