Lemon Herb Roast Chicken

Ingredients

• 1.8 kg whole chicken
• 1 lemon — halved
• 1 head of garlic — halved horizontally
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 50 g butter — softened
• 2 tbsp olive oil
• 1 tsp garlic powder
• salt and black pepper — generous amount

Instructions

1. 1

   Preheat oven to 220°C (200°C fan). Pat the chicken dry thoroughly with paper towels — this is the key to crispy skin.

2. 2

   Mix softened butter with garlic powder, salt, and pepper. Rub all over the chicken, including under the breast skin.

3. 3

   Stuff the cavity with lemon halves, garlic head, and herb sprigs. Drizzle the outside with olive oil.

4. 4

   Place in a roasting tin and roast at 220°C for 20 minutes, then reduce to 180°C for the remaining time. Roast until juices run clear when the thigh is pierced, about 70 more minutes.

   Start timer — 1h 30m
5. 5

   Rest uncovered for 15 minutes before carving. Use pan juices to make a simple gravy if desired.

   Start timer — 15 min