Lemon Herb Roast Chicken

A perfectly roasted chicken is one of the most impressive and satisfying things you can cook. The key to crispy skin is ensuring the bird is completely dry before it goes into the oven — pat it thoroughly with paper towels. Rubbing the herb mixture under the skin, directly onto the breast meat, ensures every mouthful is flavourful. Stuffing the cavity with lemon and garlic perfumes the entire bird from the inside out. This recipe works beautifully for a Sunday family lunch and the leftovers make outstanding sandwiches, salads, and chicken stock the next day.

• ✅ 1 whole chicken (1.5–2 kg)
• ✅ 2 lemons
• ✅ 4 garlic cloves
• ✅ 3 tbsp olive oil
• ✅ 2 tsp dried thyme
• ✅ 2 tsp dried rosemary
• ✅ Salt & black pepper
• ✅ Fresh parsley to garnish

1. 1Preheat oven to 200 °C (390 °F).
2. 2Pat chicken dry with paper towels.
3. 3Mix olive oil, zest of 1 lemon, thyme, rosemary, salt, and pepper.
4. 4Rub mixture all over the chicken and under the skin.
5. 5Stuff cavity with halved lemons and crushed garlic.
6. 6Place in a roasting tin and roast for 1 hour 15 minutes.
7. 7Let rest 10 minutes before carving.
8. 8Garnish with parsley and serve with roasted vegetables.