Lemon & Herb Roast Chicken

It’s Sunday and I’ve spent the morning reading in bed and now I’m listening to YouTube videos of the Foo Fighters on ‘The David Letterman Show’; gosh I am so excited for this new album coming out next month. Anyway, given that it is Sunday, I figured that it’d be a great day to share a roast chicken recipe that I cooked last weekend, Sunday being the day of roasts and all that. It is no secret that I kind of only make roast chickens so that I can make stock out of the bones, of course we do also eat the meat but there is something so satisfying and simple about making your own stock. The great thing about this recipe is all the herbs and lemons inside the chicken can also  in the stock, it makes for a good one.

Lemon herb roast chicken

I found the recipe for this on a lovely blog called Paleo Newbie, it has definitely become on of my favourite roast chicken recipes, it went down very well with everyone.


  • 3 tbsp of butter/ghee
  • 4 cloves of garlic, minced
  • A few sprigs of fresh rosemary, leaves only (hold it at the top, pinch and rub your fingers down the sprig in one motion, this will remove the leaves for you)
  • A few sprigs of fresh thyme, leaves if possible but chopped is fine as the stalks are less woody than rosemary
  • 2 lemons and the zest of both, 1 lemon sliced, 1 lemon juiced
  • 1 small onion, cut into wedges
  • A pinch of salt (or two)
  • 1 whole (~1.5-2 kg) chicken


  1. Preheat the oven to 220°C.
  2. In a small bowl, mix together the butter, garlic, lemon zest, three quarters of the rosemary and thyme and a pinch of salt.
  3. Pat the chicken dry and place in the roasting tin, stuff with the sliced lemon, remaining herbs and the onion wedges.
  4. Place most of the butter mixture under the skin of the chicken, and a little on top of the skin.
  5. Pour the lemon juice over the chicken and another pinch of salt.
  6. Place in the oven to cook for an hour, this may differ depending on your oven but it is cooked when the juices run clear, or if you have a probe thermometer, when the meat inside reaches 75°C/165°F.
  7. If it browns too quickly and you are worried the top will burn, cover with some tin foil.
  8. Let it rest for 15 minutes before slicing and serving. This gives you time to assemble the rest of your meal from the various stages of cooking that they are at. Remember to save the bones and make some delicious stock!

3 thoughts on “Lemon & Herb Roast Chicken

  1. Pingback: MRI fruit and giveaway winner! | Noisette

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