← BACK TO ALL RECIPESRECIPE R08 / The Main Table

Golden Roast Chicken & Lemon.

Crisp, golden and meant for the middle of the table.

PREP15MIN

COOK90MIN

YIELD4PEOPLE

LET'S MAKE IT ↘

Golden Roast Chicken & Lemon, the finished dish

THE FINISHED PLATE / R08

THE RECIPE / R08

LET'S GET
INTO IT.

Everything you need, in the order you'll use it. Follow along at your own pace.

✳ MADE TO
BE MADE

02 / LET'S COOK

The Method

5 STEPS / APPROX 120 MIN

01
Heat the oven to 200°C conventional / 180°C fan. Keep the fully thawed chicken refrigerated until needed. Do not wash raw chicken.
02
Pat it dry with paper towel. Coat with oil, salt and pepper and place breast-up in a roasting tray. Arrange lemon quarters, halved garlic head and thyme around the bird without stuffing the cavity.
03
Roast roughly 75–100 minutes, shielding overly dark skin with foil. The time is only a guide; check actual internal temperatures with a food thermometer.
04
Confirm at least 74°C / 165°F in the thickest breast and the innermost thigh and wing without touching bone. Continue roasting and recheck any lower area.
05
Rest on a clean tray for about 15 minutes before carving. Keep cooked food separate from the raw preparation tools.

A NOTE FROM THE KITCHEN

Food safety: raw poultry cross-contamination risk. Cook until a thermometer reads at least 74°C / 165°F in the thickest breast and innermost thigh and wing; time and skin colour alone are not proof. Refrigerate leftovers promptly.

Editorial recipe draft. Times and quantities have not been kitchen-tested.