Weekly SpecialsOur SuppliersAbout UsRecipesStoriesContact UsOnline Store
Join our list
Weekly SpecialsOur SuppliersAbout UsRecipesStoriesContact UsOnline Store

Easy oven roasted chicken

An easy roast chicken recipe with crisp skin, juicy meat and a simple lemon and herb seasoning.

At a glance

130 minutes
6 servings

Ingredients

Rub

  • 2 garlic cloves, minced
  • 2 tsp salt flakes
  • 1 lemon, zested and cut into quarters
  • 1 tbsp extra virgin olive oil
  • 1½ tbsp Italian seasoning (or a mix of dried thyme, basil, oregano and rosemary)
  • 1 tsp freshly ground black pepper

Chicken

  • 1 whole chicken
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt flakes
  • ½ tsp Italian seasoning
  • 1 small onion, peeled and cut into quarters

Method

  1. Mash the garlic and salt together on a chopping board to form a paste. Transfer to a small bowl and stir in 1 tablespoon of lemon juice (from one lemon quarter), lemon zest, olive oil, Italian seasoning and black pepper.
  2. Pat the chicken dry inside and out with paper towel, removing as much moisture as possible (this helps achieve a crisp, golden skin). Place on a large plate and gently loosen the skin from the breast and legs by sliding your fingers underneath.
  3. Rub one-third of the seasoning under the skin, one-third over the skin, and the remaining third inside the cavity. Stuff the cavity with the remaining lemon quarters and onion.
  4. Using kitchen string, tuck the wings under and tie the legs together to help the chicken cook evenly. If you don’t have twine, you can skip this step.
  5. Preheat oven to 190°C (fan-forced 180°C).
  6. Rub the chicken with olive oil and sprinkle with the extra salt and Italian seasoning.
  7. Place in a cast iron pan or oven-safe dish and roast for 1 hour 20 minutes, or until the juices run clear and the internal temperature reaches 75°C when tested in the thickest part of the breast.