Super lemony, super tasty and super simple! Nothing beats a roast chicken, whether it’s part of a meal to share or whether you roast a bird to eat throughout the week. Delicious served with these caramelized lemons and a crisp mixed salad.
Ingredients
- 2 tsp (10 g) butter
- ⅓ oz (10 g) fresh oregano leaves, finely chopped (or 1 tsp dried oregano)
- 3 tbsp extra virgin olive oil
- 1 lemon, zested and halved
- 4-lb (1 x 1.8-kg) whole chicken
- 1 whole garlic head, unpeeled, halved widthways
- 4 sprigs fresh oregano (optional)
- ⅓ cup (100 ml)plus 1 tbsp chicken stock
- sea salt and freshly cracked black pepper
- mixed salad and dill sprigs, to serve (optional)
- large roasting pan, lightly greased
How to Make It
- Preheat the oven to 200°C (400°F) Gas 6.
- Mix together the butter, chopped oregano, oil, lemon zest and some salt and pepper. Place the chicken in the prepared roasting pan and rub with the oregano butter. Fill the chicken cavity with the lemon halves, half the garlic and 1 sprig of the oregano (if using).
- Scatter the rest of the oregano (if using) and the rest of the garlic cloves around the pan and pour in the chicken stock. Roast in the preheated oven for 20 minutes, then turn the heat down to 180°C (350°F) Gas 4 and roast for a further 1 hour 20 minutes, basting occasionally. Make sure the skin is golden, the flesh is no longer pink and the juices run clear when the chicken is pierced. Cover and rest the chicken for 5 minutes, then carve and serve with a mixed salad, dill sprigs and the Caramelized Honey & Chilli Lemons.