This is my mother’s recipe for roast chicken, and it’s the one I always come back to. It’s simple, easy to throw together, and packed with flavour thanks to just a handful of ingredients.
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Try my Classic Roast Chicken with Lemon and Rosemary — perfect for a Sunday roast, or any evening you fancy something comforting and easy.
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If you’re unsure about the rosemary — it can be a strong-flavoured herb — trust me on this one. Cooked inside the chicken this way, the flavour turns out really subtle and delicious. In my house, the kids always put their hands up first for the chicken legs.
Ingredients
- 1 free-range chicken
- 1 lemon
- 2 sprigs of rosemary
- Olive oil
- Salt and pepper
- 4–5 garlic cloves
Method
1. Preheat your oven to 180°C / 350°F / Gas Mark 4.
2. Cut the lemon in half and stuff both halves into the cavity of the chicken along with the sprigs of rosemary.
3. Season the top of the chicken with salt and pepper, then rub olive oil over the skin.
4. Place the chicken into your roasting pan along with the garlic cloves.
5. Roast according to weight — 20 minutes per pound plus 20 minutes, or 40 minutes per kilogram plus 40 minutes. It’s ready when the juices run clear when you insert a fork or skewer into the thickest part of the thigh.
6. Rest the chicken for 15–20 minutes before carving, to let the juices settle.
7. Use the pan juices as a simple gravy base, or make a proper gravy if you prefer.
A Few Extra Tips
Sometimes I add halved potatoes to the bottom of the roasting tin for the last 40 minutes of cooking, so they soak up all that garlicky, chicken-y goodness.
Once we’ve eaten, I pick off any leftover meat to use in another meal, then make chicken stock from the carcass for soup or risotto — a great way to get two or three meals out of one chicken.
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Frequently Asked Questions
Can I use dried rosemary instead of fresh?
Yes, though fresh rosemary gives a milder, more rounded flavour in this recipe. If using dried, use a little less as it’s more concentrated.
How do I know the chicken is fully cooked?
The juices should run clear when you pierce the thickest part of the thigh with a fork or skewer, and there should be no pink meat near the bone.
Can I prepare this ahead of time?
You can stuff the chicken with the lemon and rosemary and season it a few hours ahead, then keep it covered in the fridge until you’re ready to roast.
What can I do with the leftovers?
Leftover meat works well in dishes like chicken fried rice, sandwiches, or salads, and the carcass makes a lovely homemade stock for soups and risottos.
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