Main courseIn EnglishRated 4.0 out of 5 from 6 ratings

Lemon and Herb Roast Chicken

Name: Lemon and Herb Roast Chicken
Total time: 1 h 40 min
Ingredients: 0.3 g Black pepper; 0.25 pieces Lemon; 2 sprigs Thyme; 1 sprig Rosemary; 0.2 pieces Whole chicken; 2 g Salt; 1.5 pieces Potato; 2 cloves Garlic; 15 g Butter; 10 ml Olive oil

by Andrii M.

Cooking time1 hr 40 min

Calories1,013 kcal / portion

Creation dateAug 14, 2026

Rating

Black pepper0.3 g1 kcal
Butter15 g108 kcal
Garlic2 cloves15 kcal
Lemon0.25 pieces4 kcal
Olive oil10 ml88 kcal
Potato1.5 pieces148 kcal
Rosemary1 sprig3 kcal
Salt2 g0 kcal
Thyme2 sprigs2 kcal
Whole chicken0.2 pieces645 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A golden, juicy Sunday roast with potatoes cooked in the chicken juices. A whole bird feeds four. 1. Take the chicken out of the fridge an hour before roasting. Heat the oven to 200°C. 2. Rub the bird all over with butter, salt and pepper. Put the halved lemon, garlic and herbs inside. 3. Toss the potato chunks with olive oil and salt and spread them around the chicken in a roasting tin. 4. Roast for about 1 hour 20 minutes, basting halfway, until the juices run clear when you pierce the thigh. 5. Rest the chicken for 15 minutes before carving.

Allergens

Milk