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Lemon–Herb Roast Chicken

Serves 4 Entree chicken, Poultry

Lemon–Herb Roast Chicken

Lemon–Herb Roast Chicken finds its place at Mediterranean tables, where olive oil and lemons are as essential as the sun. This dish, crafted for the home cook's repertoire, captures the essence of leisurely Sunday meals that blend the freshness of the garden with the vitality of the sea. It's a nod to the region's love for simplicity and flavor, offering a taste that feels both familiar and special.

Expect each bite to carry the zing of lemon, the warmth of garlic, and the aromatic embrace of rosemary and thyme. The extra virgin olive oil ensures a moist, golden skin, while fine sea salt and black pepper provide a subtle finish. This roast chicken is an everyday delight that transforms ordinary moments into something memorable.

Ingredients

  • 1whole chicken
  • 80 mlextra virgin olive oil
  • 2lemons
  • 1 headgarlic
  • rosemary and thymeseveral sprigs
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (390°F). Rinse the whole chicken under cold water and pat it dry with paper towels. This ensures the skin will crisp up nicely during roasting.
  2. Cut one lemon into thin slices and the other in half. Place the lemon slices and several sprigs of rosemary and thyme inside the cavity of the chicken. This will infuse the meat with aromatic flavors as it cooks.
  3. Peel the garlic head, separating the cloves but leaving them whole. Rub the chicken all over with the garlic cloves, then place a few inside the cavity along with the lemon and herbs.
  4. Drizzle 80 ml of extra virgin olive oil over the chicken, ensuring it's evenly coated. Season generously with fine sea salt and freshly ground black pepper, rubbing it into the skin for maximum flavor.
  5. In a large roasting pan, place the chicken breast-side up. Squeeze the juice from the halved lemon over the chicken. Scatter the remaining garlic cloves around the pan to add flavor to the drippings.
  6. Roast the chicken in the preheated oven. The skin should become golden brown and crisp, with the aroma of lemon and herbs filling the kitchen. Insert a meat thermometer into the thickest part of the thigh; it should read 75°C (165°F) when done.
  7. Once cooked, remove the chicken from the oven and let it rest in the pan for about 10 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
  8. Taste the pan juices and adjust for salt if needed. Carve the chicken, serving it with the roasted garlic and any pan juices, bringing the flavors of the Mediterranean to your table.