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Lemon and herb roast chicken
Lemon and herb roast chicken
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Elevate roast chicken with zesty lemon and aromatic herbs for a special occasion.
Ingredients:
  • 1.8kg whole fresh chicken
  • 30g butter, softened
  • 20.00 ml chopped lemon thyme
  • 1 lemon, thinly sliced
  • Lemon thyme sprigs
  • 10 brown pickling onions, peeled
  • 10 baby chat potatoes
  • 2 baby fennel, cut into wedges
  • Steamed beans, to serve
  • Steamed peas, to serve
Instructions:
  • Preheat your oven to 200°C. Give the chicken cavity a refreshing rinse under cold water, then gently pat dry inside and out with a paper towel.
  • In a small bowl, mix butter with thyme leaves and season with salt and pepper. Gently lift the chicken skin and spread the butter mixture underneath. Place 4 slices of lemon under the skin. Stuff the chicken cavity with remaining lemon slices and 6 sprigs of lemon thyme. Secure the chicken legs with kitchen string.
  • In a large roasting pan, add chicken. In a large bowl, combine onions, potatoes, and fennel. Drizzle with half of the oil and mix gently. Place vegetables around the chicken. Drizzle the remaining oil over the chicken and season generously with salt and pepper.
  • Roast the chicken in the oven, basting in pan juices, until juices run clear when a skewer is inserted into the thigh, about 1 hour 15 minutes.
  • Take out of the oven and let it rest for 10 minutes. Enjoy with steamed green beans and peas.

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