How to make it

  • Preheat a conventional oven to 220ºC or a fan-assisted one to 200ºC. Finely grate the zest from the lemon and mix in a bowl with the herbs, two cloves of the garlic, peeled and chopped, and some salt and pepper. Add a teaspoon of olive oil and rub the mixture between the skin and the chicken breast.
  • This isn't a glamorous job, but it does make it taste good. You basically pull the skin up off the breast, keeping it attached.
  • You then stick your fingers up between the skin and meat and rub the mixture in. Finally, halve the lemon and pop inside the chicken cavity.
  • Put the chicken in a roasting tray and cook for 20 minutes, then turn the temperature down to 190ºC, or 170ºC for a fan oven, and continue roasting for another 50 minutes.
  • I sometimes turn the chicken to cook breast-side down halfway through cooking because this keeps it very moist, though it is less visually appealing because the skin doesn't crisp so much.
  • Place the potatoes, squash, red onion and remaining garlic cloves in a separate roasting tray and sprinkle with a little olive oil and sea salt.
  • The vegetables need to go in for the last hour. When the time is up, put the chicken and vegetables onto a plate, cover and leave to rest for 10 minutes.
  • Put the tray onto the heat and add the wine. Season and let bubble away for a couple of minutes, stirring and making sure that you get all the chicken residue from the bottom of the pan.
  • Serve the roast chicken (skin off) with French beans, or broccoli stir-fried with chilli and garlic.

Reviews & Comments 3

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  • aspramn 6 years ago
    This sounds really good, but I'll have to skip on the rosemary..gonna save this one.
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  • kerrymarie 6 years ago
    thanks :)
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    " It was excellent "
    nanny ate it and said...
    Sounds great!!!
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