Easy lemon herb roast chicken
User Reviews
4.8
Easy lemon herb roast chicken
Description
Easy lemon herb roast chicken uses a spatchcocked chicken to promote even, quicker roasting. The marinade combines olive oil, lemon juice, fresh thyme, parsley, rosemary, dried oregano, garlic, and chili flakes, imparting bright, savory, and mildly spicy flavors. The chicken is rubbed inside and out, including under the breast skin, and roasted alongside salted and peppered potato chunks at 200ºC (390ºF) for 45-60 minutes. Basting during roasting encourages golden browning and juicy meat.
The texture offers crispy skin with a juicy center, complemented by tender roasted potatoes that soak up pan juices. The citrus and herb combination adds freshness that highlights the chicken's natural flavors while the chili flakes provide subtle heat.
This roast works well as a family meal or casual dinner, accompanied by the roasted potatoes or other simple sides. Leftover chicken can be used in salads or sandwiches.
Ingredients
For the marinade
- ¼ cup olive oil
- ½ cup lemon juice
- 1 tbsp thyme fresh leaves
- 2 tbsp parsley finely chopped, fresh
- 1 tsp oregano dried
- 2 tsp rosemary finely chopped, fresh
- ½-1 tsp chili flakes or red pepper flakes
- 4 garlic crushed, cloves
- 1 tsp salt
- 1 tsp black pepper
For the chicken
- 1.5 kg chicken spatchcock or butterflied
- 1-2 tsp salt
- 4 cups potato cut into chunks
Instructions
- Pre-heat the oven to 200ºC/390ºF.
- To spatchcock the chicken, start by placing the chicken breast-side down on a large cutting board. Using sharp kitchen shears/scissors, cut down either side of the back-bone, removing it. Flip the chicken over so that the breast-side is up and push the chicken down to flatten it.
- Combine all the marinade ingredients and mix well.
- Place the chicken in a roasting dish and season with salt, then spoon over half of the marinade. Make sure to rub the marinade all over the chicken. Lift the breast skin and spoon some of the marinade onto the breast meat.
- Place the chicken breast-side up and pour over the remaining marinade. Add potatoes to the roasting dish. Season the potatoes with salt and pepper and place in the oven.
- Allow to roast for 45 minutes-1 hour or until the chicken is cooked. I like to spoon the juices over the chicken every 20 minutes or so to aid in the browning of the chicken.
- Remove from the oven and allow to rest for 10 minutes before carving and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 37g | 74% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 1022mg | 43% |
| Potassium | 959mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 12841IU | 257% |
| Vitamin C | 16mg | 18% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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