Tender, juicy chicken roasted with fresh herbs, garlic, lemon, and a touch of olive oil. A comforting and flavorful main dish that’s perfect for a family dinner or a special weekend meal.
Ingredients
- 1 whole chicken, approximately 1.5–2 kg
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 lemon
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1½ teaspoons salt
- 1 onion, quartered
- 2–3 carrots, roughly chopped
- 2–3 potatoes, cut into chunks
Instructions
- Preheat the oven to 200°C (400°F).
- Pat the chicken dry with paper towels.
- In a small bowl, combine olive oil, garlic, rosemary, thyme, oregano, paprika, black pepper, and salt.
- Rub the herb mixture generously over the chicken, including underneath the skin where possible.
- Cut the lemon in half and place it inside the chicken cavity along with the quartered onion.
- Arrange the carrots and potatoes in a roasting dish and place the chicken on top.
- Roast for approximately 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of the chicken.
- Baste the chicken with its juices halfway through cooking.
- Check that the thickest part of the chicken reaches 74°C (165°F).
- Remove from the oven and let the chicken rest for 10–15 minutes before carving.
- Serve with the roasted vegetables and pan juices.
Recipe Notes
For extra crispy skin, make sure the chicken is completely dry before adding the herb mixture. Letting the cooked chicken rest before carving helps keep the meat juicy and tender.
Prep Time
15 minutes
Cook Time
1 hour 30 minutes
Servings
4–6 servings