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Deliciously, Citrusy Lemon and Herb Roast Chicken

In our house, we absolutely love Roast Chicken. Whether it is in a salad, as an actual Sunday roast or used in a rustle-up chicken curry, it is a staple in our house. More recently, particularly as the weather turns from Winter into Spring, we have tried to "lighten" our Sunday Roasts.

Want to try something different? Our Lemon and Herb Roast Chicken is definitely one to get your tastebuds tingling!



1 x Medium Chicken

2 x Lemons

1 x Red Onion

1 tbsp of dried rosemary

1 tbsp of dried thyme

1 tbsp (heaped) of soft butter


  1. Preheat your oven to 180 degrees.

  2. Place your chicken in an oven proof tray. Massage the skin of the breast, from the rear end of the chicken, away from the breast to create two little pockets. Try to be careful as the skin tears easily and if you rip the skin it can dry the breast out.

  3. Place your butter onto a chopping board. Add the thyme, rosemary and zest of one lemon and mix with the butter. Split the buttery mixture in two, and gently place each portion into the pockets on the chicken breast. On the outside of the skin, massage the butter until it is covering most of the chicken breast, under the skin.

  4. With the de-zested lemon, put half of the lemon inside the chicken. With the remaining half, and the other whole lemon, cut into wedges and scatter in the base of the roasting tray. Similarly quarter the onion and place in the tray also.

  5. Place the chicken in the preheated oven for 1 hour and 30 minutes, until the chicken is cooked right through. Serve with roasties and veg, or a delicious fresh side salad.

Top tip:

Once the chicken is cooked, remove the chicken and place the roasting pan on a hot hob. Add 300-400ml of water to the pan. Add a chicken stock cube and some 1 ½ heaped tbps of cornflour and stir until you get a thick, but runny consistency to your gravy. (If you make it too thick, just add a little water. If too thin, add more cornflour). Strain the gravy with a sieve and serve with your chicken!

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