Roast Garlic-Lemon Chicken

    Recipe Picture:Roast Garlic-Lemon Chicken
    6

    Roast Garlic-Lemon Chicken

    (51)
    1hour50min


    47 people made this

    This makes a moist and succulent bird. Serve with roast potatoes and some vegetables and you have an easy Sunday lunch or Christmas dinner.

    Ingredients
    Serves: 4 

    • 1 lemon, zested
    • 2 sprigs fresh rosemary, chopped
    • 3 sprigs fresh thyme, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon olive oil
    • 1 pinch sea salt and pepper to taste
    • 1 (1.5 kg) whole chicken
    • 4 whole garlic cloves

    Directions
    Preparation:15min  ›  Cook:1hour35min  ›  Ready in:1hour50min 

    1. Preheat an oven to 220 degrees C. Combine the lemon zest, rosemary, thyme and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
    2. Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a baking tray and squeeze the remaining lemon half evenly over the skin of the chicken.
    3. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 35 minutes. Remove the chicken from the oven, cover with a doubled sheet of aluminium foil and allow to rest in a warm area for 10 minutes before carving.
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    Reviews and Ratings
    Global Ratings:
    (51)

    Reviews in English (37)

    PansyApplewood
    0

    The chicken is very moist and tender. I found the flavors slightly off for what we like but it was still very good.  -  03 Sep 2012

    emrocks
    by
    0

    It was really yummy, instead of the rosemary and thyme, I used Italian herb mix, which worked really well, though it ended up really oily.  -  16 Aug 2012

    by
    116

    For me this is a pretty basic recipe which I do with a few variations of my own, like massaging the chicken with lemon rind and butter. One tip that I must insist on never, never cover the bird with foil or anything else while it rests or you will just steam the beautiful golden crust. It needs no coverng.  -  13 May 2010  (Review from Allrecipes USA and Canada)

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