Description
Jamie Oliver’s Lemon Roast Chicken is a classic roast chicken recipe flavored with fresh lemon, garlic, and aromatic herbs. The result is a crispy-skinned chicken with juicy, flavorful meat, perfect for any occasion.
Ingredients
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- 1 whole chicken (approximately 1.5–2 kg)
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- 2 lemons, halved
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- 1 bulb garlic, halved crosswise
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- 3–4 sprigs fresh thyme or rosemary
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- 2 tablespoons olive oil
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- Salt and freshly ground black pepper, to taste
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- 50g butter, softened
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- 1 onion, quartered
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- 2 carrots, chopped
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- 2 celery sticks, chopped
Instructions
Preheat the Oven:
Set your oven to 190°C (375°F).
Prepare the Chicken:
Pat the chicken dry with paper towels. Season the cavity with salt and pepper, then stuff it with the halved lemons, garlic, and a few sprigs of thyme or rosemary.
Make the Herb Butter:
In a small bowl, mix the softened butter with a pinch of salt, pepper, and chopped thyme or rosemary. Carefully loosen the skin of the chicken breast with your fingers and spread the herb butter under the skin.
Season the Chicken:
Rub the olive oil over the chicken skin and season generously with salt and pepper.
Prepare the Roasting Tray:
Place the chopped onion, carrots, and celery in a large roasting tray. Lay the chicken on top of the vegetables.
Roast the Chicken:
Roast the chicken in the preheated oven for 1 hour and 20 minutes, or until the internal temperature of the thickest part of the chicken reaches 75°C (165°F). Baste the chicken with the pan juices every 20-30 minutes for extra flavor.
Rest the Chicken:
Remove the chicken from the oven and let it rest for 10-15 minutes, loosely covered with foil. This allows the juices to redistribute, keeping the meat tender.
Carve and Serve:
Carve the chicken and serve with the roasted vegetables and your favorite sides.