How do I ensure the chicken stays juicy during roasting?

Marinate the chicken thoroughly and baste it halfway through cooking with pan juices. Let it rest after roasting to retain moisture.

Can I use dried herbs instead of fresh?

Yes, substitute fresh herbs with 1 tablespoon each of dried rosemary, thyme, and parsley for similar flavor.

Carrots, celery, and onions placed under the chicken create a flavorful roasting base and can be served alongside.

Insert a meat thermometer into the thickest part of the thigh; it should read 75°C (165°F) for safe consumption.

Roasted potatoes or a fresh green salad complement this dish nicely, enhancing the herb and lemon flavors.

A succulent whole chicken infused with fresh herbs and zesty lemon, roasted to golden perfection for a flavorful and aromatic main dish.

This is one of my favorite dishes to prepare for family dinners; the aroma fills the kitchen and everyone eagerly waits for the first bite.

Whole chicken: 1 whole chicken (1.5–2 kg / 3.3–4.4 lbs) giblets removed
Marinade & Seasonings: 2 lemons (1 zested and juiced 1 sliced) 4 garlic cloves minced 1 handful fresh parsley chopped 1 handful fresh thyme sprigs 2 tbsp fresh rosemary chopped 60 ml (1/4 cup) olive oil 1 tsp sea salt 1/2 tsp freshly ground black pepper
Vegetables (optional for roasting base): 2 carrots cut into chunks 2 celery stalks cut into chunks 1 onion quartered

Step 1:: Preheat the oven to 200°C (400°F).
Step 2:: In a small bowl, mix the olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, rosemary, salt, and pepper to create a marinade.
Step 3:: Pat the chicken dry with paper towels. Loosen the skin over the breasts gently with your fingers. Rub half the marinade under the skin and the rest over the outside of the chicken.
Step 4:: Stuff the chicken cavity with the lemon slices and thyme sprigs.
Step 5:: (Optional) Scatter carrots, celery, and onion in the bottom of a large roasting pan. Place the chicken on top, breast side up.
Step 6:: Tie the legs together with kitchen twine and tuck the wings under the body.
Step 7:: Roast the chicken in the preheated oven for 1 hour 20 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 75°C (165°F).
Step 8:: Let the chicken rest for 10–15 minutes before carving. Serve with pan juices and roasted vegetables, if desired.

Sharing this meal with my family has created some of our warmest memories around the dinner table.

Excellent served with roasted potatoes or a simple green salad. Pair with a chilled Chardonnay or Sauvignon Blanc.

Roasting pan Small mixing bowl Kitchen twine Meat thermometer Chefs knife Cutting board

Contains no major allergens. If using store-bought chicken broth or butter for basting, check labels for allergens.

Enjoy the perfect balance of zesty lemon and fresh herbs in every tender bite.

→ How do I ensure the chicken stays juicy during roasting?: Marinate the chicken thoroughly and baste it halfway through cooking with pan juices. Let it rest after roasting to retain moisture.
→ Can I use dried herbs instead of fresh?: Yes, substitute fresh herbs with 1 tablespoon each of dried rosemary, thyme, and parsley for similar flavor.
→ What vegetables complement the roasted chicken?: Carrots, celery, and onions placed under the chicken create a flavorful roasting base and can be served alongside.
→ How do I check if the chicken is fully cooked?: Insert a meat thermometer into the thickest part of the thigh; it should read 75°C (165°F) for safe consumption.
→ What side dishes pair well with this roasted chicken?: Roasted potatoes or a fresh green salad complement this dish nicely, enhancing the herb and lemon flavors.