From Our Kitchen
Lemon & Herb Roasted Chicken
A golden bird basted in olive oil, lemon, and fresh herbs. Slow roasted for crackling skin and deeply aromatic, juicy meat.
Prep
20 min
Cook
1 h 10 min
Serves
4–6
Level
Moderate
Method
The steps.
- 01
Remove the chicken from the fridge 45 minutes before cooking and pat it completely dry with paper towels.
- 02
Preheat the oven to 200°C / 400°F.
- 03
Rub the chicken all over — and under the skin of the breast — with 3 tablespoons of olive oil, lemon zest, salt and pepper.
- 04
Stuff the cavity with the halved lemon, half the herbs and 3 garlic cloves. Tie the legs together with kitchen twine.
- 05
Arrange lemon slices, remaining herbs and garlic in a roasting tin. Place the chicken on top and drizzle with the final tablespoon of oil.
- 06
Roast for 60–70 minutes, basting with the pan juices every 20 minutes, until the skin is deep amber and the juices run clear when a thigh is pierced.
- 07
Rest the chicken, loosely tented with foil, for 15 minutes before carving. Spoon the pan juices over each serving.
Chef's Tips
Small details, big difference.
- Dry skin is crisp skin — don't skip the patting-down step.
- Save the carcass for the most fragrant stock you'll ever make, enriched by all that herbed oil.
Pair This Recipe With
Premium Extra Virgin Olive Oil
Limited Edition — 700ml. Single-estate, cold-pressed, and bottled at origin — the oil this dish was designed around.
Shop this oilMore to Explore
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