Succulent Roast Chicken Recipe
This delicious all-purpose roast chicken is perfect for Sunday dinners or as the base for a variety of satisfying meals.
Prep time:
Cook time:
Total time:
Yield: 4 servings
Cook time:
Total time:
Yield: 4 servings
Ingredients
- 1 medium whole chicken (about 1.6kg)
- 1 lemon, halved
- 1 onion, cut into wedges
- 2 tbsp olive oil
- A few sprigs of thyme, rosemary, or bay leaves
Instructions
- Preheat your oven to 200°C (180°C fan/gas 6).
- Untie the chicken legs and place the chicken in a roasting tin, preferably non-stick.
- Stuff the cavity with half of the onion and the lemon halves along with a few herb sprigs. If desired, re-tie the legs with string.
- Turn the chicken breast-side down, season generously, and drizzle with half of the olive oil. Roast for 30 minutes.
- Carefully turn the chicken over, add the remaining onion and herbs to the tin, tossing them with the juices. Season again and drizzle with the remaining oil.
- Roast for an additional 40 minutes until the chicken is deep golden and fragrant.
- Check if the chicken is fully cooked by inserting a skewer into the thickest part of the thigh; the juices should run clear. If not, roast for another 10 minutes and check again.
- Let the chicken cool for 30 minutes before pulling the meat from the bones in large pieces. This method is easier than when the chicken is cold, and it allows you to refrigerate it quickly.
Nutritional Information
Calories:
434 kcal
Fat:
25 g
Saturated Fat:
8 g
Carbohydrates:
1 g
Sugars:
1 g
Fiber:
0 g
Protein:
51 g
Salt:
0.39 g