Garlic Lemon Roast Chicken
Perfectly browned, juicy and flavourful - tantalise your senses with this simple Roast Chicken Recipe!
Servings: 4
Equipment
- 1 baking tray
Ingredients
- 1 whole chicken (3.5lbs/ 1.5kg)
- 100 g butter
- 2 tbsp olive oil
- 1 tsp paprika powder
- 2 tsp sea salt (use 1 tsp for table salt)
- 1 tsp black pepper (to taste)
- 1 bulb garlic
- 1 lemon
Instructions
- Begin by preheating your oven to 355 F / 180 C.
- Place your chicken on a chopping board and pat dry your chicken with paper towels. This is important to allow the chicken skin to brown well in the oven. Once this is done, transfer to the over-safe baking tray and set aside.
- In a small saucepan or using a microwave, melt the better and combine it with olive oil, salt, pepper and paprika powder in a small bowl and mix well.
- Drizzle this butter mix generously over the bird and use your hands to ensure that you rub this marinade over both sides of the chicken properly. The butter and oil will allow the skin to brown well and get crispy, so do take sometime to season every surface. Once done, lay the bird down on the oven-safe baking tray (breast side up).
- Slice the lemon into half, remove any visible seeds and place cut side down in the tray alongside the bird.
- Similarly, slice the garlic bulb into half horizontally, drizzle some oil over and place cut side down alongside the bird.
- Roast in the oven for about 1 hr 20 mins till perfectly golden brown. Depending on the size of the bird, it could take slightly longer (e.g. 1hr 30+ mins if it's about 4 lbs) before its done. To check doneness, piece the thigh and check that the juices run clear. If still pink, it will need a little more time in the oven.
- Once down, remove carefully from the oven and set aside for at least 15 mins before carving the chicken to allow the juices in the meat to settle and remain juicy.
- Transfer to a serving dish and collect all the garlic butter lemon juices from the pan to serve alongside!