Simple Lemon Roast Chicken
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Resting time
1 hr
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Total Time
2 hrs 55 mins
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Servings
4 - 6 servings (2.2kg/5lb)
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Calories
439 kcal
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Course
Main Course
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Cuisine
Italian
Simple Lemon Roast Chicken
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How to make the most delicious and juicy Lemon Roast Chicken. Our roast chicken has a subtle, fragrant lemon flavour throughout the meat and a beautiful lemony zing in the gravy too. Our recipe will show you all the tips and tricks to make the perfect roast chicken and guide you through making an incredible tasting gravy too.
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Ingredients
- 5 lb whole chicken 2.2kg (organic, free range if possible)
- 1 lemon unwaxed
- 2 onions
- 4 garlic cloves
- 1 prig fresh Rosemary
- ½ tablespoon chopped fresh rosemary
- ½ tablespoon dried oregano
- 1 carrot
- 1-2 tablespoons olive oil
- salt and pepper
Optional gravy
- ¼ cup white wine (60ml)
- 1 litre chicken stock (1 litre)
- 2 teaspoons corn starch
- 1 teaspoon water
- salt and pepper we used maldon sea salt flakes
Instructions
- Pre-heat the oven to 180C (350F).
- Season the inside of the chicken with salt and stuff the cavity with 1 whole lemon cut in half and quarter of an onion and 1 sprig of rosemary.
- Sit the chicken in your roasting tray and season all over the outside of the chicken with salt. Drizzle with 1-2 tablespoons of olive oil and add the dried oregano and finely chopped rosemary. Rub the herbs and salt all over the chicken including the bottom.
- Add the rest of the onion and carrot around the chicken in the tray with 4 cloves of garlic. Roast the chicken uncovered for 1 hour and 45 minutes (for 2.2kg/4.8 lbs).
- Remove the chicken from the oven, cover it with foil and rest it for 45 minutes to 1 hour (this part if essential for a juicy, flavourful chicken).
To make the optional gravy
- Put the roasting tray with cooked veg on the stove on a medium heat and add the wine. Let the wine reduce by half then add the chicken stock.
- Let the stock simmer for 30 minutes until reduced. Sieve the gravy into a jug or bowl (we like to use a gravy jug to skim off excess fat). Press the roasted veg with a potato masher or fork to squeeze out any extra juices.
- Transfer the sieved gravy to a saucepan and bring to a simmer. Mix the water with the corn starch and add it to the gravy. Simmer for around 10 minutes until thickened, stirring or whisking occasionally. We don’t usually need to add any additional salt to our gravy but you can taste it at this point and choose to add more if you like.
- Serve with your roast chicken.
Notes
- Resting - I can't stress enough how important the resting of the chicken is after roasting. 45 minutes minimum but up to 1 hour is the perfect time for a roast chicken of this size (2.2kg/5lbs). If you do not rest the chicken for long enough or at all it'll end up tough and dry as the meat is tense straight after cooking and you'll lose all of the delicious juices. Trust us on this one. Checking the chicken is done - if you are unsure if your chicken is cooked through you can use a meat thermometer to make sure it registers 75C (165F) for at least 2 minutes. You can also make a small incision in the thigh meat to make sure the juices run clear Storage and freezing - leftover chicken will keep well covered in the fridge for up to 4 days or can be frozen in suitable freezer bags/containers for up to 3 months. Cook time for weight - 1.5kg (3.3 lbs) chicken cook time 1 hour 30 minutes. 2kg-2.2kg (4.4-5lb) chicken cook time 1 hour 45 minutes.
- Resting - I can't stress enough how important the resting of the chicken is after roasting. 45 minutes minimum but up to 1 hour is the perfect time for a roast chicken of this size (2.2kg/5lbs). If you do not rest the chicken for long enough or at all it'll end up tough and dry as the meat is tense straight after cooking and you'll lose all of the delicious juices. Trust us on this one.
- Checking the chicken is done - if you are unsure if your chicken is cooked through you can use a meat thermometer to make sure it registers 75C (165F) for at least 2 minutes. You can also make a small incision in the thigh meat to make sure the juices run clear
- Storage and freezing - leftover chicken will keep well covered in the fridge for up to 4 days or can be frozen in suitable freezer bags/containers for up to 3 months.
- Cook time for weight - 1.5kg (3.3 lbs) chicken cook time 1 hour 30 minutes. 2kg-2.2kg (4.4-5lb) chicken cook time 1 hour 45 minutes.
Nutrition Information
Show Details
Calories
439kcal
(22%)
Carbohydrates
8g
(3%)
Protein
34g
(68%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
132mg
(44%)
Sodium
133mg
(6%)
Potassium
466mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1963IU
(39%)
Vitamin C
16mg
(18%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 servings (2.2kg/5lb)
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 8g | 3% |
| Protein | 34g | 68% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 132mg | 44% |
| Sodium | 133mg | 6% |
| Potassium | 466mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1963IU | 39% |
| Vitamin C | 16mg | 18% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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