Lemon Herb Roasted Chicken
Golden, juicy, and utterly show-stopping. A perfectly roasted chicken is one of life's greatest pleasures. Lemon and herbs make it sing.
Main Dish · Prep 15 min · Cook 60 min · Serves 6 · Easy · By Tina · Published
Ingredients
- 1 large whole chicken, about 2kg
- 2 whole lemon
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 head garlic, halved
- 50 g butter, softened
- 2 tbsp olive oil
The Sunday Classic
There is nothing — and I mean nothing — like the smell of a chicken roasting in the oven. It fills your whole home with that warm, herby, lemony perfume that just says "something wonderful is happening."
This is my go-to recipe. Simple, unfussy, and absolutely perfect every single time.
The Method
Pat the chicken dry (this is crucial for crispy skin!). Mix softened butter with chopped thyme, rosemary, salt, and pepper. Rub it all over and under the skin.
Stuff the cavity with halved lemons and the garlic head. Tie the legs together, drizzle with olive oil, and roast at 200°C/400°F for about an hour.
The magic number: 75°C internal temperature at the thickest part of the thigh. Let it rest for 15 minutes before carving — patience is rewarded with juicier meat.
Tina's Tips
- Start breast-side down for the first 20 minutes, then flip — juiciest breast meat ever
- Save the drippings for the most incredible gravy
- Roast vegetables around the chicken for a one-pan dinner
- Leftover chicken makes amazing sandwiches and soups
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