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Simple Lemon Roast Chicken

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!

Lemon roast chicken in a cast iron skillet with potatoes and garlic

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.

Step by step photos for making a simple lemon roast chicken

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.

A close up of a lemon roast chicken in a cast iron skillet with potatoes and garlic

Sides To Serve With Your Roast Chicken

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to

5 from 1 vote
A lemon roast chicken in a cast iron skillet
Lemon roast chicken
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
 
This method for making a lemon roast chicken couldn't be simpler and it comes out perfect every time. The chicken bastes it's self and comes out extra juicy and full of flavour. 
Course: Main Course
Cuisine: Italian
Keyword: Lemon roast chicken
Servings: 4 -6 servings
Calories: 463 kcal
Author: Emily Kemp
Ingredients
  • 3.3 lbs (1.5 kg) whole chicken
  • 1 whole lemon unwaxed
  • 2-3 cloves garlic whole
  • 1 tbsp dried oregano
  • 1 tbsp fennel seeds
  • 1 tsp chilli flakes red pepper flakes
  • 1 tbsp sea salt flakes plus extra for seasoning inside
  • 1 tbsp olive oil
Instructions
  1. Preheat the oven to 180°C (350C)and pierce the whole lemon all over with the tip of a sharp knife, set aside.

  2. 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.
  3. 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.
  4. 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.
Recipe 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 Facts
Lemon roast chicken
Amount Per Serving
Calories 463 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 8g 40%
Cholesterol 144mg 48%
Sodium 145mg 6%
Potassium 450mg 13%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Protein 36g 72%
Vitamin A 8.8%
Vitamin C 22%
Calcium 6.8%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

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2 Comments

  • Reply
    Angelita
    September 11, 2018 at 10:08 pm

    Chicken, lemon, garlic and herbs..what better combo can you get!! Mouthwateringly delicious recipe! Must try this new technique asap!!thanks!

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