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Lemon Roast Chicken

To prepare, the chicken is roasted in the oven at a high temperature until the skin becomes golden brown and crispy, while the meat remains juicy and tender. During roasting, the lemon marinade caramelizes slightly, creating a deliciously tangy and slightly sweet glaze. Some recipes also include additional ingredients like honey, butter, or white wine to enhance the flavour profile.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 whole chicken about 3-4 lbs / 1.5-2 kg
  • 2 lemons thinly sliced
  • 4 garlic cloves minced
  • 3 tbsp olive oil
  • 1 tbsp fresh thyme or 1 teaspoon dried thyme
  • 1 tbsp fresh rosemary or 1 teaspoon dried rosemary
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika optional, for added flavour
  • 1/2 cup chicken broth or white wine for added moisture

Instructions
 

  • Preheat the Oven:
    Preheat your oven to 375°F (190°C)
  • Prepare the Chicken:
    Pat the chicken dry with paper towels. This helps the skin crisp up during roasting. Season the cavity of the chicken with a pinch of salt and pepper.
  • Make the Herb Mixture:
    In a small bowl, mix the olive oil, minced garlic, thyme, rosemary, salt, pepper, and paprika (if using). This will be your herb rub.
  • Season the Chicken:
    Rub the herb mixture all over the chicken, including under the skin and inside the cavity. This ensures the flavours penetrate the meat.
  • Add Lemon Slices:
    Place half of the lemon slices inside the chicken cavity. Arrange the remaining slices on top of the chicken and tuck some under the skin for extra flavour.
  • Truss the Chicken (Optional):
    Tie the chicken legs together with kitchen twine to help it cook evenly.
  • Roast the Chicken:
    Place the chicken in a roasting pan or baking dish. Pour the chicken broth or white wine into the bottom of the pan to keep the chicken moist. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh (avoiding the bone).
  • Baste and Rest:
    Baste the chicken with the pan juices every 30 minutes to keep it moist. Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a juicy result.
  • Serve:
    Carve the chicken and serve with the roasted lemon slices and pan juices drizzled over the top. Pair with your favourite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes

Tips:

  • For extra crispy skin, increase the oven temperature to 425°F (220°C) for the last 10-15 minutes of roasting.
  • Add other herbs like oregano or sage for additional flavour.
  • Use leftover chicken for sandwiches, salads, or soups.