Roast Chicken with lemon and Rosemary

 

There something about lemon and chicken that just really works well together.  Roasting chicken is no exception.  I made this simple roast chicken with lemon and rosemary baked with vegetables to keep the chicken nice and moist throughout the roasting process.  Plus you get to use all the meat juices from the chicken and make a delicious gravy!

Ingredients:

3 lb. whole chicken

2 celery sticks

2 onions

2 carrots

1 garlic bulb

olive oil

sea salt

ground black pepper

1 lemon

1 bunch of thyme, sage, bay leaves & rosemary

Directions:

1. Preheat your oven to 425°F degrees.

2. Gather all the required vegetables. There’s no need to peel the vegetables just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

3. Pile all the vegetables and garlic into a large roasting tray and drizzle with olive oil.

4. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the chicken.

5. Carefully poke the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavor). Put the lemon inside the chicken’s cavity, with the bunch of herbs.

6. Use a string and tie up the around the drumstick wings and close up the cavity to seal up the lemon as much as possible.

7. To cook your chicken, place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven.

8. Turn the heat down immediately to 400°F degrees and cook the chicken for 1 hour and 20 minutes. If you’re doing roast potatoes and veggies, this is the time to toss them in into the oven for the last 45 minutes of cooking.

9. Now the roast chicken is ready to be cut up and served! To carve and serve your chicken, remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavor). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.

Roast Chicken with lemon and Rosemary

Yield: 4

Prep Time: 20

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Ingredients:

3 lb. whole chicken

2 celery sticks

2 onions

2 carrots

1 garlic bulb

olive oil

sea salt

ground black pepper

1 lemon

1 bunch of thyme, sage, bay leaves & rosemary

Directions:

1. To prepare your chicken, take your chicken out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 425°F degrees.

2. There's no need to peel the vegetables just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

3. Pile all the vegetables and garlic into the middle of a large roasting tray and drizzle with olive oil.

4. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.

5. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavor). Put the lemon inside the chicken's cavity, with the bunch of herbs.

6. Use a string and tie up the around the drumstick wings and close up the cavity to seal up the lemon as much as possible.

7. To cook your chicken, place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven.

8. Turn the heat down immediately to 400°F degrees and cook the chicken for 1 hour and 20 minutes. If you're doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.

9. To carve and serve your chicken, remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavor). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.