Classic Roast Chicken with Lemon, Fresh Thyme and Garlic
Free range chicken roasted with aromatic fresh herbs, onion, garlic and lemon
Servings Prep Time
6 5 minutes
Cook Time
1 hour 30 minutes
Servings Prep Time
6 5 minutes
Cook Time
1 hour 30 minutes
  • 1.5 kg (approx) Whole free range chicken
  • 8 tablespoons (plus extra for greasing) Extra virgin olive oil
  • Generous bunch Fresh thyme
  • 2 Garlic cloves
  • 1 Onion, halved
  • 1 Lemon, halved
  • Sea salt
  • Black pepper
  1. Preheat the oven to 180 degrees Celsius, 350 Fahrenheit or gas mark 4.
  2. Grease a large baking tray with some olive oil. Remove packaging from the chicken and place into the dish.
  3. Place the two peeled garlic cloves, two lemon halves and the bunch of thyme in the chicken’s cavity. Place the onion halves in the roasting dish next to the chicken. I usually use a pastry brush to cover the chicken in olive oil but you can rub in with your fingers. Then season with a generous pinch of sea salt and black pepper.
  4. Cover the chicken and roasting dish with tin foil and place in the oven.
  5. Bake for 1 hour then remove the tin foil and baste the chicken with the pan juices. I usually remove the onion halves at this point because they will burn. You can use them in a stock or gravy later.
  6. Place the chicken back in the oven without the tin foil for 30 minutes to brown the skin but keep an eye on it so that it does not start to burn.
  7. Check that the chicken is cooked through with a food thermometer or until juices run clear.
  8. Rest the chicken for 30 mins wrapped in tin foil to enhance the flavour and to allow for easier carving.
  9. Enjoy with some SCD legal cranberry sauce and roasted vegetables.