Whole Roasted Chicken with Lemon & Herbs
Whole roasted chicken with lemon and herbs, prepared by marinating and roasting with fresh herbs and lemon slices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Chicken (cleaned and patted dry) | 1 | Kg |
| Lemon (sliced) | 2 | Count |
| Olive Oil (extra virgin) | 60 | Ml |
| Garlic (minced) | 4 | Clove |
| Fresh Rosemary (chopped) | 1 | Bunch |
| Fresh Thyme (chopped) | 1 | Bunch |
| Salt (to taste) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Butter (unsalted, softened) | 50 | Grams |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
- Rub the mixture all over the chicken, including under the skin and inside the cavity.
- Place lemon slices inside the cavity of the chicken.
- Tie the legs of the chicken together with kitchen twine.
- Place the chicken in a roasting pan and spread softened butter over the skin.
- Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 75 degrees Celsius.
- Let the chicken rest for 10 minutes before carving.
Prep
- Thaw the chicken in the refrigerator overnight if frozen.
Kitchen equipment
Kitchen TwineRoasting PanMeat Thermometer