Easy roast chicken

    Easy roast chicken


    54 people made this

    About this recipe: A delicious recipe for succulent roast chicken with fresh herbs, garlic and lemon. No need for butter! Serve with roast potatoes and vegetables and you'll get no complaints.

    Serves: 4 

    • 1 lemon, zested
    • 2 sprigs fresh rosemary, chopped
    • 3 sprigs fresh thyme, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon olive oil
    • 1 pinch sea salt and pepper to taste
    • 1 (1.5kg) whole chicken
    • 4 cloves of garlic, peeled

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat the oven to 220 degrees C. Combine the lemon zest, rosemary, thyme and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
    2. Separate the skin around the chicken breast and thighs. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken in a roasting tin, and squeeze the remaining lemon evenly over the skin of the chicken.
    3. Bake the chicken in the preheated oven until no longer pink and the juices run clear, about 1 hour and 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 80 degrees C. Remove the chicken from the oven, cover with a doubled sheet of foil, and allow to rest in a warm area for 10 minutes before slicing.

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    Reviews (1)


    The chicken is very moist and tender. I found the flavors slightly off for what we like but it was still very good. - 03 Sep 2012

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