Lemon Herb Roast Chicken

About This Recipe

Lemon Herb Roast Chicken is a Mediterranean roast with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Roasting tray
• ✓ Tongs
• ✓ Instant-read thermometer
• ✓ Carving board

Ingredients

• 650 g boneless chicken, trimmed and portioned
• 45 ml olive oil
• 25 g garlic
• 20 ml lemon juice
• 12 g salt
• 4 g black pepper
• 15 g rosemary or oregano
• 500 g root vegetables
• 180 ml stock

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Preheat the oven: Heat the oven to 190°C and prepare a roasting tray large enough to avoid crowding.
2. Prepare the main ingredient: Pat the chicken dry and season it evenly.
3. Apply the marinade: Mix the oil, garlic, lemon and herbs and coat the chicken on all sides.
4. Arrange the tray: Spread the vegetables in one layer and place the chicken above or beside them.
5. Start roasting: Roast in the centre of the oven, turning or basting only when needed.
6. Check doneness: Cook the chicken until the thickest piece reaches 75°C.
7. Brown if needed: Increase the heat briefly at the end only if extra colour is required.
8. Rest: Rest meat before carving; rest vegetables briefly so the edges remain crisp.
9. Make the pan sauce: Deglaze the tray with stock and reduce until lightly thickened.
10. Serve: Slice or portion and serve with the roasted vegetables and pan juices.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Lemon Herb Roast Chicken. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Chicken thigh → chicken breast, with shorter cooking time
• ↔ Chicken stock → light vegetable stock
• ↔ Dairy cream → unsweetened oat cream

Food Safety & Doneness

Keep raw chicken separate from ready-to-eat food. Cook the thickest piece to 75°C, clean the thermometer before and after use, and refrigerate leftovers within 2 hours.

Serving & Plating

Rest before slicing, arrange the main item neatly and serve the sauce beside or beneath it rather than covering crisp surfaces.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 520 kcal

Protein: 42 g

Carbohydrates: 38 g

Fat: 21 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.