Lemon & Herb Roast Chicken
📖 Why This Recipe Matters
"The Sunday roast chicken everyone should know by heart — crisp golden skin, juicy meat, and a simple lemon-and-thyme flavour."
🛒 Ingredients
Serves:4
- 1.6 kgwhole chicken⭕
- 1lemon(halved)⭕
- 1 bulbgarlic(halved across)⭕
- 50gsoftened butter⭕
- small bunchfresh thyme⭕
- 1onion(quartered)⭕
- 2 tbspolive oil⭕
- to tastesalt and pepper⭕
🍳 Method
- 1Preheat oven to 200°C. Pat the chicken dry inside and out.⭕
- 2Rub softened butter all over and under the skin. Season generously with salt and pepper.⭕
- 3Stuff the cavity with lemon halves, half the garlic and the thyme.⭕
- 4Sit the chicken on the onion and remaining garlic in a roasting tin. Drizzle with oil.⭕
- 5Roast for 1 hour 20 minutes, basting twice, until juices run clear (75°C in the thickest part).⭕
- 6Rest, loosely covered, for 15 minutes before carving.⭕
💡 Chef's Tips
Let the bird sit at room temperature for 30 minutes before roasting, and always rest it for 15 minutes after — the juices redistribute and the meat stays moist.
✅ Made By (31)
✅ john from sales
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