Lemon & Herb Roasted Chicken

ChickenThis is for everyone who says that chicken tastes of nothing!

I grew up in an Indian household so when meat was being served, chicken was usually the preferred option. Sure, the meat itself isn’t robust in its flavours, but it can absorb seasoning and doesn’t conflict with the applied flavour.  That’s why Indian curries and Asian stir-fry’s work so well with chicken. Roasting a chicken is trickier because you’re relying heavily on the natural flavours of the meat. However, I’m a firm lover of bone-in meat and have always hunted for a way to make a simple and succulent roast chicken. Remixing recipes from Cooking TV, Racheal Ray and my mom, I think I’ve cracked the code on how to cook a juicy bird…


1 whole chicken (4-5 lbs)
1 lemon, sliced
1 onion
4 bay leaves
4 cloves garlic
3 sprigs fresh thyme
1 sprig fresh thyme, finely chopped
2 tbsp olive oil

1 tsp salt

Preheat oven to 215 degrees celcius (425 degrees farenheit)

1. Sprinkle salt all over chicken and let sit at room temperature for an hour
2. Slip 4 lemon slices and 2 bay leaves in between each chicken breast and it’s skin
3. Insert the onion, garlic, 3 sprigs of thyme and left over lemon slices inside the chicken cavity
4. Drizzle and rub all over with chopped thyme and olive oil
5. Place breast side up on a roasting pan and cook for about 1 hour, or until nicely browned

Once cooked, take the chicken out of the heat source and let sit for 15 minutes. This citrous and herb infused chicken is flavourful from the inside out. Attractive, easy and fast, the chicken pairs just as well with a bed of rocket as it does with a side of mash.

Hands down, my favourite chicken roast!


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