This method for making a lemon roast chicken couldn't be simpler and it comes out perfect every time. The chicken bastes itself and comes out extra juicy and full of flavour. No dry disappointment here!
I came across this method for making a simple roast chicken in one of my favourite Italian cookbooks The Essentials Of Classic Italian Cooking by Marcella Harzan and it is genius! It uses a method that's quite unusual but let me tell you it works and I mean it works every time!
Have you ever made a roast chicken and the breasts are dry and bland by the time the rest of the chicken is cooked? Well, this method solves that problem. The breasts are so juicy and full of flavour that I won't do it any other way.
Let's look at the essential tips first....
Top Tips For Making The Best Lemon Roast Chicken
- Pat the skin dry with paper towels first. Removing the moisture from the skin helps make it extra crispy.
- Always pre-heat the oven, seems obvious but it's essential for making the perfect roast chicken.
- Choose a free range chicken...the happier the chicken the tastier the meat. It's worth spending more on good quality ingredients especially when it comes to meat.
- Rest the chicken after roasting - this is an important step. If you start to slice the chicken as soon as it's out of the oven then all of the lovely juices and flavour will literally evaporate and run right out of the chicken. The meat will also dry out so resting is essential!
How To Make A Simple Lemon Roast Chicken - Step By Step
Pat the chicken dry on all sides with kitchen paper. Season the cavity of the chicken well with salt then add two garlic cloves and a whole pierced lemon.
Add the herbs and seasonings with a tiny touch of olive oil and rub all over the chicken. Turn it upside down on a baking tray and place in the preheated oven.
Halfway through turn the chicken around and roast for the remaining time, the skin should be nice and crispy. Remove from the oven and let the chicken rest for 20-30 minutes. Enjoy.
Extra Tips For Making Lemon Roast Chicken
- Don't be tempted to cut the lemon in half. It changes the flavour and gives the chicken an acidic taste. Instead pierce a whole lemon all over with the tip of a knife and insert inside the chicken.
- You can use different herbs and spices to your liking. Why not try adding thyme, tarragon or even paprika and cumin.
Sides To Serve With Your Roast Chicken
- Italian roast potatoes
- Italian green beans in tomato sauce
- White bean mash
- White beans in tomato sauce
- Pan fried gnocchi
If you're looking for more delicious Italian Chicken recipes then you should check out my Creamy Tuscan Chicken, Breaded Chicken Cutlets and One-Pot Chicken With Olives, Tomatoes And Lentils.
If you’ve tried this Simple Lemon Roast Chicken or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to
Lemon roast chicken
Ingredients
- 3.3 lbs (1.5 kg) whole chicken
- 1 whole lemon unwaxed
- 2-3 cloves garlic whole
- 1 tablespoon dried oregano
- 1 tablespoon fennel seeds
- 1 teaspoon chilli flakes red pepper flakes
- 1 tablespoon sea salt flakes plus extra for seasoning inside
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 180°C (350C)and pierce the whole lemon all over with the tip of a sharp knife, set aside.
- Pat the chicken dry on all sides with kitchen paper. Season the cavity of the chicken well with salt then add two garlic cloves and a whole pierced lemon.
- Add the dried herbs, sea salt and chilli flakes over the chicken and drizzle over the olive oil, rub all over the chicken. Turn it upside down on a baking tray and place in the preheated oven.
- Roast for 45 minutes then remove from the oven and turn the chicken around. Roast for another 45 minutes, the skin should be nice and crispy. Remove from the oven and let the chicken rest for 20-30 minutes. Enjoy.
Notes
How Long To Cook A Roast Chicken For?
- Roast the chicken for 1 hour for every kilo (2.2 lbs). I roast this 1.6kg chicken for 90 minutes and it's perfect every time.
- If you're unsure if the chicken is cooked right through or not then insert a knife into the thickest part of the chicken leg and if the juices run clear it's ready.
Extra Tips
- Pat the skin dry with paper towels first. Removing the moisture from the skin helps make it extra crispy.
- Always pre-heat the oven, seems obvious but it's essential for making the perfect roast chicken.
- Choose a free range chicken...the happier the chicken the tastier the meat. It's worth spending more on good quality ingredients especially when it comes to meat.
- Rest the chicken after roasting - this is an important step. If you start to slice the chicken as soon as it's out of the oven then all of the lovely juices and flavour will literally evaporate and run right out of the chicken. The meat will also dry out so resting is essential!
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Angelita
Chicken, lemon, garlic and herbs..what better combo can you get!! Mouthwateringly delicious recipe! Must try this new technique asap!!thanks!
Inside the rustic kitchen
Thanks so much, hope you enjoy!