Garlic Lemon Roast Chicken

Lemon Garlic Roast Chicken ready to serve

This is a fantastic Roast Chicken recipe made with Lemon and Garlic. It can be a fantastic weekend lunch or great midweek meal.

Course Main Course

Cuisine English

Prep Time 5

Cook Time 1 30

Resting Time 20

Total Time 1 35

Servings

Calories 141kcal

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Ingredients

1 medium/large chicken
60 mls olive oil
1 medium lemon unwaxed
1 bulb garlic
salt

Metric - U S Customary

Instructions

Preheat your oven to 190 C/375 F/Gas Mark 5. Cut the lemon in half and place inside the bird's cavity. Put the whole garlic bulb in there too. Pat the chicken dry with kitchen paper.
Pour the oil over the chicken and season generously. If you are able to season the bird earlier than this then do and put back in the fridge. This will really help the flavour develop.
Put in the oven for 35 minutes. If you are cooking the new potatoes alongside the bird then get the chicken out of the oven and quickly put it on a plate. Tumble the potatoes in and smoosh them about in the chicken fat. Season well before making a space in the potatoes for the chicken to fit back in. Put back in the oven.
Cook for another hour or so according to the instructions on the chicken's packaging and the juices run clear from the thickest part of the thigh. Return to the oven for another 15 minutes if they are pink and re test again. It is generally 20 minutes per lb (450 g) plus 10-20 minutes extra – this will be 1 hour and 50 minutes to 2 hours for a 5 lb (2.25 kg) bird.
You may have to remove the chicken or potatoes if one is ready before the other. The chicken needs to rest for at least 20 minutes. You can return the potatoes to the oven five minutes before you are ready to serve them if they have sat for more than ten minutes out of the oven.
I like to remove the potatoes to a warm dish and spoon off any excess chicken fat left in the roasting tray. I remove the garlic and lemon and empty out the juices from the cavity into the roasting tray. I then put the chicken on a carving board and cover with a single layer of foil. I decant the gravy into a small saucepan so I can quickly reheat when I am ready to serve.
Carve the chicken after resting and spoon the delicious gravy over the meat and sides.
If you are reheating the chicken at a later date then cool the chicken, cover and put it in the fridge until you are ready to reheat it. Decant the gravy into a container and put that in the fridge again. If you are reheating in the oven then cover with wet baking paper and a layer of foil and reheat in a 180 C/350 F/Gas Mark 4 oven until piping hot. You could also do the same in the slow cooker on high without the need for the paper and foil.
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