Classic Lemon Herb Roast Chicken
A perfectly golden roast chicken infused with bright lemon, garlic, and fresh herbs. Simple enough for a weeknight, impressive enough for guests.
Active Time
PT1H30M
Total Time
PT1H30M
Servings
4
Difficulty
Easy
Ingredients
| 1 | whole chicken (about 1.5 kg / 3.5 lbs) |
|---|---|
| 1 | lemon, halved |
| 4 | garlic cloves, smashed" |
| 3 | sprigs fresh rosemary |
| 4 | sprigs fresh thyme |
| 3 | tbsp olive oil |
| 1½ | tsp salt |
| ½ | tsp black pepper |
| 1 | tsp paprika |
| 500g | baby potatoes, halved (optional) |
Instructions
- 1
Preheat your oven to 200°C (400°F / Gas Mark 6). Take the chicken out of the fridge 30 minutes before cooking so it comes up to room temperature.
- 2
Make the herb rub. In a small bowl, combine olive oil, salt, pepper, and paprika. Zest half the lemon into the mixture and stir well.
- 3
Prepare the cavity. Squeeze the juice of both lemon halves inside the chicken. Stuff the cavity with the squeezed lemon halves, smashed garlic, rosemary, and thyme.
- 4
Season the outside. Rub the oil and spice mixture all over the chicken, getting under the skin over the breasts where possible for extra flavour.
- 5
Roast. Place the chicken breast-side up in a roasting tin. If using, scatter the potatoes around the base and toss in any remaining oil. Roast for 1 hour 15 minutes, or until the juices run clear when you pierce the thickest part of the thigh.
- 6
Rest the chicken. Transfer to a board, tent loosely with foil, and rest for 10–15 minutes before carving. This is key — don’t skip it!