Lemon and Garlic Roast Chicken
A whole chicken roasted with lemon and garlic until the skin is crisp and the chicken is cooked through.
- Servings
- 4
- Prep
- 15 min
- Cook
- 1 h 15 min
- Total time
- 1 h 30 min
- Difficulty
- Medium
- Cuisine
- French
DinnerBaked
Ingredients
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- 1,600 g whole chicken
- 1 pc lemon
- 4 pc garlic cloves — peeled
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper — freshly ground
Method
- Heat the oven to 200 °C / 400 °F.
- Pat the chicken dry and rub it all over with olive oil, salt and pepper.
- Halve the lemon and put both halves and the garlic inside the cavity.
- Roast for about 75 minutes, basting once after 45 minutes.
- Check the thickest part of the thigh with a thermometer: it must read 74 °C / 165 °F. If it is lower, return it to the oven and check again every 10 minutes.
- Rest the chicken for 10 minutes before carving.
Before you cook
- Cook chicken until a thermometer inserted into the thickest part of the thigh, away from the bone, reads 74 °C / 165 °F.
- Wash hands, boards and utensils after handling raw chicken, and keep them away from food that will be eaten uncooked.