Lemon Roasted Chicken

Makes 4 - 6 Servings
Everyone should have a roast chicken in their culinary repertoire collection and this one never fails to delight.
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  • 1 free range roasting chicken, 6-8 pounds (2.7kg - 3.6kg)
  • 2 lemons
  • olive oil
  • 1 bunch each thyme and rosemary
  • sea salt
  • white pepper


Preheat the oven to 375°F/190°C. 

Prepare a roasting pan with parchment paper.

Place chicken, breast side up on a cutting board.  Gently lift the breast skin away from the breast.  Start by using a paring knife and then gently slide your hand under the skin to lift away, trying not to tear the skin.

Wash and dry your herbs and set aside.  Thinly slice 1 lemon and place the lemon slices under the skin on top of the breast meat.  Tuck as many lemon slices under the skin that will fit.  Add rosemary and thyme sprigs or small bunches under the skin concentrating most of the herbs at the opening. (These will be discarded after roasting.)  Slice the second lemon in half.  Squeeze the juice of one half in to the cavity of the chicken and place in the back of the cavity for flavour.  Add thyme and rosemary springs and place the remaining half lemon on top of the herbs.  Press the skin gently down over the lemons and season the chicken with additional thyme leaves. 

Place the chicken on the roasting pan and season with salt and white pepper.   Drizzle with olive oil. 

Roast for 1 hour and 30 minutes to 2 hours or until a thermometer inserted through thickest part of breast  bone reaches 170°F/76.67°C, and juices run clear.  Transfer the chicken to a board to rest and cover for 15 minutes.  Serve warm.


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