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Bright Lemon Herb Roast Chicken

This roast chicken is flavored simply with fresh herbs, lemon, garlic, and olive oil, resulting in a juicy, golden bird with crispy skin. The key methods include roasting and basting, which develop rich aromas and a tender, flavorful interior. Finished with a squeeze of lemon, it offers a vibrant, inviting presentation perfect for any weeknight or special occasion.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably free-range for best flavor
  • 1 lemon lemon zest and juice
  • 3 cloves garlic crushed
  • 2 tablespoons olive oil good-quality extra virgin
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • to taste salt flaky sea salt preferred
  • to taste black pepper freshly cracked
  • optional white wine or chicken broth for added moisture

Equipment

  • Roasting pan or ovenproof skillet
  • Meat thermometer
  • Kitchen twine (optional)
  • Basting brush or spoon
  • Sharp knife and carving board

Method
 

  1. Preheat your oven to 220°C (425°F). Rinse the chicken inside and out, then pat dry thoroughly with paper towels, which helps achieve crispy skin. Let it sit at room temperature for about 15 minutes to ensure even cooking.
  2. While the oven heats, zest one lemon and chop the thyme and rosemary. Crush the garlic cloves and mix everything with olive oil, salt, and pepper in a small bowl to create a fragrant herb paste.
  3. Rub the herb mixture all over the chicken, making sure to get under the skin and into the cavity for maximum flavor. Stuff the cavity with lemon halves, sprigs of herbs, and some crushed garlic for an aromatic boost.
  4. Place the chicken breast-side up in your roasting pan or skillet, tucking the wing tips under the body for a neat presentation. Tying the legs with kitchen twine is optional but helps with even roasting.
  5. Roast at 220°C (425°F) for 20 minutes until the skin starts to turn golden and crispy, filling your kitchen with inviting aromas.
  6. Reduce the oven temperature to 180°C (350°F) and continue roasting for about 1 hour 15 minutes. Every 20 minutes, baste the chicken with pan juices or a little extra olive oil to keep the skin glossy and flavorful.
  7. Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 75°C (165°F). The skin should be deep golden and crispy, and the juices should run clear when pierced.
  8. Remove the chicken from the oven and tent loosely with foil. Allow it to rest for 10-15 minutes; this step helps juices redistribute and keeps the meat tender and juicy.
  9. Just before carving, squeeze fresh lemon juice over the chicken to brighten the flavors. Carve and serve with pan drippings spooned over the slices for an extra burst of citrus and herbal aroma.

Notes

For extra crispy skin, pat the chicken dry thoroughly before roasting. Baste frequently for a glossy finish, and add herbs later in the cooking process if they start to burn. Rest the chicken well to keep it juicy and flavorful.