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Herb-roast chicken
Published: December 19, 2014 at 2:33 PM
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Serves 4
A little effort
Total time: 1 hr and 45 mins
+ overnight sitting
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The easiest roast chicken ever! Simple-to-follow instructions guarantee the perfect roast every time - just five ingredients, including your favourite herbs.
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Alternatives
Complete the dish
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Try this twist on a roast chicken, or make our classic roast chicken recipe here.
Ingredients
Nutrition
-
1 chicken
giblets removed
-
olive oil
-
2 quarters lemon
-
a handful thyme, rosemary or tarragon
depending on preference
-
1 large onion
cut into fat discs
Nutrition: per serving
- kcal553
- fat16.8g
- carbs32.5g
- fibre0.6g
- protein62.6g
- salt0.3g
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Method
-
step 1
The day before you want to cook the chicken, take it out of any wrapping, sit in a large ceramic dish (to catch any juices that drip out) and leave it uncovered in the fridge on the lowest shelf.
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step 2
The next day, take the chicken out of the fridge and let it sit at room temperature for 50 minutes before you start cooking. Heat the oven to 220C/fan 200C/gas 7.
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step 3
Brush the chicken with olive oil, season it with salt and pepper inside and out, then put the lemon quarters and a few sprigs of herbs in the cavity.
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step 4
Put the chicken in a shallow roasting tin on top of the onion discs, add a splash of water to the tin and roast for 20 minutes. Turn the oven down to 180C/fan 160C/gas 4 and cook for another hour. Check to see if the chicken is cooked by pushing a skewer into the thigh and checking that the juices run out clear, not pink. Cook for a little longer if you need to, then remove the bird from the oven and leave to rest for 15 minutes before carving. This lets the juices re-absorb, giving juicy, succulent meat that’s easier to carve.
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