Recipe for oven-roasted chicken with lemon and garlic
Here is a recipe for making a perfect roast chicken with loads of flavor from lemon, garlic, and fresh herbs.
The advantages of cooking the chicken whole are many. Most importantly, you get much more flavor from the light meat when you cook it whole on the bone.
You might think it’s a large and overwhelming project, but that’s far from the truth. Below is a detailed guide on how to easily prepare and season the chicken with plenty of delightful flavors. The biggest task comes afterwards when you need to carve or cut the chicken – get help from the video here.
Serve with homemade cucumber salad or pickled red onions and a fresh salad.
Ingredients
- 1 pcs. Whole Chicken Approximately 1200 g
- 1 pcs. Lemon
- 3 cloves Garlic
- 75 gram Butter
- 6 gram Lemon Zest
- Fresh thyme A handful
- fresh rosemary A handful
- Flake Salt
- Pepper Freshly ground
Instructions
- Turn on the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Mix a herb butter with butter, crushed garlic, lemon zest, thyme, and rosemary. Set aside.
- Clean and dry the chicken. Remove the wing tips and tail.
- Rub the chicken with salt and pepper - both inside and out.
- Spread the herb butter on the chicken - both inside and out.
- Halve the lemon and place it inside the chicken. Then close the chicken with a skewer.
- Place the chicken in a roasting pan with the breast side up.
- Roast the chicken in the middle of the oven for about an hour at 200 degrees Celsius (392 degrees Fahrenheit). When it reaches an internal temperature of about 75 degrees Celsius (167 degrees Fahrenheit), it is ready.
- Take the chicken out - remember to remove the skewer and the lemons.
- Cut the chicken into pieces and serve.