Roast Chicken with Garlic and Lemon

Golden roast chicken with garlic and lemon — tender, juicy, and full of flavour. Perfect for pairing with pumpkin side dishes for a balanced autumn meal.

Course Main Course, sunday lunch

Cuisine British, European

Diet Gluten Free, Low Fat

Keyword autumn, Chicken, roast chicken, seasonal, sunday

Prep Time 10

Cook Time 1 30

Resting time 15

Servings Servings

Calories 412

Author Spooning & Forking

Ingredients

1 whole Chicken 1.8-2.2 kg
80 g Butter unsalted and softened
1 Lemon halved
1 bulb Garlic halved horizontally
2 sprigs Fresh thyme
2 sprigs Fresh rosemary
2 tbsp Olive oil
1 tsp Sea salt flakes
½ tsp Black pepper freshly cracked
100 ml White wine dry, or chicken stock

Instructions

Always start by patting the chicken dry with kitchen paper. This may seem minor, but a dry surface ensures the butter adheres and helps the skin crisp up properly. Rub softened butter over the entire chicken, massaging some underneath the skin over the breast. This step locks in moisture and seasons the meat from within.
The cavity is where flavour builds from the inside out. Tuck in the lemon halves, the halved garlic bulb, and the sprigs of thyme and rosemary. As the chicken roasts, the citrus steams gently, infusing the meat, while the garlic softens into a roasted paste that can be squeezed out at the table.
Preheat the oven to 200°C (fan 180°C) and place the chicken in a roasting tray. A drizzle of olive oil over the top encourages browning, and then scatter sea salt flakes and black pepper. Into the oven it goes for around 80–90 minutes, depending on the size of the bird.
Halfway through, baste with the pan juices to keep the breast moist. In the final 15 minutes, pour in the wine or stock, which deglazes the tray and forms the beginnings of a sauce. The chicken is done when the juices run clear and the internal temperature reaches 75°C at the thickest part of the thigh.
Once roasted, the chicken must rest for 15 minutes, loosely covered in foil. This allows the juices to redistribute. Carve at the table, serving slices of breast and juicy dark meat with roasted garlic squeezed onto the plate. A spoonful of the pan juices acts as a simple sauce.

Nutrition