Roast Chicken with Herbs, Garlic and Lemon
8,4 / 10
This low-carb dish is packed with flavor as well as lean protein.
Serve this delicious chicken with a simple side salad in a lemony dressing.
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- 3 ½ lbs chicken (cleaned with wishbone removed, legs trussed)
- ¼ cup butter (softened)
- 1 lemon (halved)
- 1 head garlic cloves (split in half)
- 2 medium onions (roughly sliced)
- 2 Tbsps olive oil
- 2 sprigs rosemary
- 1 oregano (torn)
- 1 sprig bay leaves
- flaked Sea salt
- freshly ground Black pepper
Heat the oven to 350°F. Line a roasting tray with a sheet of greaseproof paper.
Stuff the cavity of the bird with half a lemon and half the head of garlic. Season the insides with salt and pepper before rubbing the chicken with the softened butter.
Roughly chop some of the remaining garlic cloves and rub into the crown of the chicken.
Position the remaining garlic, lemon, and the onion on the tray and drizzle with olive oil. Sit the chicken on top and roast for 1 hour 15 - 25 minutes until golden all over.
To check, pierce the thickest part of the thigh; if the juices run clear, it is ready.
Alternatively, check with a meat thermometer; if the thigh registers at least 160°F it is ready.
Remove from the oven and leave to rest, covered loosely with aluminium foil, for 10 minutes.
Garnish the chicken with the herbs and a little more salt and pepper before serving.