British
Lemon & Garlic Roast Chicken
Golden, crisp-skinned chicken roasted over lemon and a whole head of garlic, with easy pan juices.
- Prep
- 20 mins
- Cook
- 1 hr 20 mins
- Total
- 1 hr 40 mins
- Serves
- 4
- Difficulty
- Medium
- Spice
- Not spicy
- Calories
- 520 per serving
A simple roast chicken is one of the most useful recipes to have up your sleeve. Drying the skin and starting at a high heat gives you crisp skin and juicy meat.
Method
-
Take the chicken out of the fridge 30 minutes before cooking and pat the skin dry. Heat the oven to 220°C (200°C fan).
-
Halve one lemon and push it into the cavity with the thyme. Rub the butter all over the skin and season generously.
5 mins -
Put the garlic halves and the second lemon (cut into wedges) in a roasting tin, sit the chicken on top and drizzle with the oil.
2 mins -
Roast for 20 minutes, then reduce the oven to 180°C (160°C fan) and roast for a further 50–60 minutes, until the juices run clear when the thickest part of the thigh is pierced.
1 hr 15 mins -
Lift the chicken onto a board, cover loosely with foil and rest for 15 minutes.
15 mins -
For the gravy, spoon off most of the fat, set the tin over a medium heat, stir in the flour, then gradually whisk in the stock. Squash in the roasted garlic and bubble for 3–4 minutes. Strain and serve with the carved chicken.
5 mins
Serving suggestions
Serve with roast potatoes, seasonal greens and the pan juices spooned over. Leftovers make excellent sandwiches.
Cook’s tips
Rest the chicken for at least 15 minutes before carving. The juices settle back into the meat and the carving is much easier.