Succulent, moist lemon-infused chicken, with crisp lemon and herb-crusted skin. Delicious eaten hot or cold
Lemon and Herb Roast Chicken

Roast chicken is a staple in my house, but sometimes I like to mix it up, especially during the Summertime with different flavours. This simple Lemon and Herb Roast Chicken is inspired by a beautiful lemon and oregano roast chicken I had on holiday in Cornwall this summer at the Jamaica Inn.

Succulent, moist chicken infused with lemon flavour, with crisp lemon and herb-crusted skin, delicious eaten hot or cold.

Lemon and Herb Roast Chicken

Lemon and Herb Roast Chicken

Succulent, moist lemon-infused chicken, with crisp lemon and herb-crusted skin. Delicious eaten hot or cold
4 from 1 vote
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Course: Main Meals
Cuisine: British
Diet: Diabetic, Gluten Free
Keyword: chicken, lemon, roast
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 6 people
Calories: 294kcal
Author: Jo Paterson


  • 1.5-2 kg whole chicken
  • a good pinch salt
  • 3 medium lemons
  • 6 sprigs fresh rosemary
  • 1 small handful fresh thyme
  • 3 whole cloves of garlic smashed/bashed with the flat of the knife
  • 1 tsp butter room temperature
  • 50 ml chicken stock
  • 1 tsp olive oil plus extra for drizzling
  • ½ tsp freshly ground black pepper
  • ½ tsp garlic granules
  • ¼ tsp celery salt


  • Preheat the oven to 220°c (fan). Lift the chicken out of the fridge to warm up to room temperature for 20 minutes before cooking and pat dry with some kitchen roll and sprinkle over a good pinch of salt
  • If you have a microwave, prick 2 of the lemons all over and microwave for 30 seconds to warm up (this helps the lemons to release their flavour into the chicken when cooking). If not, roll the lemons for a few minutes under the palm of your hand on a hard surface and then cut them in half. Place the cut lemons into the cavity of the chicken, along with 2 sprigs of fresh rosemary and some thyme (reserve some of the fresh herbs for later too)
  • Bash the cloves of garlic with the flat blade of a large knife so that they crush but remain in one piece and place into a roasting tin
  • Place the whole chicken on top of the garlic cloves, rub a knob of butter into the skin and drizzle with a little olive oil. Cover loosely with foil and place in the middle of the preheated oven. Cook for 20 minutes, then turn down the temperature to 200°c (fan) and baste the chicken with the pan juices. Add 50ml of chicken stock to the roasting tin and cover with foil again to cook for a further 20 minutes
  • While the chicken is roasting, create a lemon and herb drizzle by adding tsp of olive oil, the juice and zest of one lemon, the remaining rosemary and thyme, finely chopped, black pepper, garlic granules and celery salt to a jug and mix together well
  • Remove the foil from the chicken, baste with the pan juices, then drizzle with the lemon and herb mixture. Place the chicken back in the oven to roast uncovered until the chicken is fully cooked (approx. another 40-60 minutes depending on the size of the chicken). The skin should become nice and crisp and the meat juices when cutting, should run clear
  • Once cooked, remove from the oven and allow to rest before carving and serving


I quite often add par-boiled, skin-on new potatoes around the chicken when roasting the chicken. If doing this I add them after the initial high-temp first stage of roasting, after turning down the temp and basting the chicken. If doing this, you may need to omit the chicken stock to prevent the potatoes from getting too wet when roasting and increase the amount of lemon and herb oil drizzle so that the potatoes can be coated too.
You can also add other root vegetables to the roasting dish to cook alongside/under the chicken too, but bear in mind that potatoes and root vegetables are higher in carbs. If having potatoes, aim to have 3 egg-sized potatoes and no other higher-carb vegetables.


Calories: 294kcal | Carbohydrates: 6g | Protein: 23g | Fat: 20g | of which saturates: 6g | Fibre: 2g | of which sugars: 2g