Lemon & Garlic Roast Chicken
A whole roast chicken with crisp, golden skin, perfumed with lemon, garlic and thyme. The pan juices become the gravy.
- Prep
- 15 min
- Cook
- 1 hr 25 min
- Total
- 1 hr 40 min
- Serves
- 4 to 6
- Difficulty
- Medium
Method
Take the chicken out of the fridge 45 minutes before cooking and heat the oven to 220°C / 425°F (200°C fan).
Pat the chicken dry all over with kitchen paper. Dry skin is what crisps.
Halve one lemon and the garlic head crossways. Push them into the cavity with two thyme sprigs.
Mix the butter with the zest of the second lemon, the leaves from the remaining thyme, the salt and pepper. Rub it under and over the skin, then drizzle with the olive oil.
Roast breast-side up for 20 minutes, then lower the oven to 190°C / 375°F (170°C fan) and roast for another 60 to 65 minutes, until the juices run clear and a thermometer in the thickest part of the thigh reads 74°C / 165°F.
Rest the chicken on a board, loosely covered, for 15 minutes. Do not skip this.
Meanwhile set the roasting tin over medium heat. Stir the flour into the juices, cook for a minute, then whisk in the stock and the juice of the remaining lemon half. Simmer until glossy and season to taste.
Carve and serve with the gravy.
Notes from the kitchen
The leftover carcass makes excellent stock: cover with water, add an onion and a bay leaf, and simmer for 2 hours.
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