Lemon and herb roast chicken

Hubby’s pride and joy in the garden is our herb box which seems to be flourishing.   He has been keen to start using the herbs and was thrilled when I suggested lemon and herb roast chicken for Sunday lunch today.   This is a very easy meal to prepare.  It is entirely up to you what you’d like to serve the roast chicken with.  We kept it simple – new potatoes in mustard and chopped mint, caramelised baby carrots and steamed green vegetables.


  • 1 whole chicken (serves 2 to 3)
  • a handful of fresh herbs (chives, sage, mint, thyme)
  • zest of 1 lemon
  • 2 lemon quarters
  • 1 tbsp olive oil
  • salt and pepper


  1. Chop the mixed herbs and transfer into a bowl
  2. Add the lemon zest, olive oil, salt and pepper to taste
  3. Using your finger, gently separate the skin of the chicken from the flesh
  4. Add the herb rub between the skin and flesh
  5. Place the lemon quarters in the cavity of the chicken
  6. Season the chicken skin with salt and pepper
  7. Leave to marinate for an hour
  8. Pre-heat the oven at 200 degrees
  9. Place the chicken breast side up on a toasting tray
  10. Place the tray in the middle rack of the oven, cover the chicken with foil and cook for 40 minutes(check the cooking time on the pack or ask your butcher)
  11. Remove the foil and turn the chicken upside down and cook for 25 to 30 minutes
  12. Flip the chicken back again, roast for another 10 minutes, switch off the oven and leave to rest for at least  15 minutes before serving

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