Whole Roast Chicken with Lemon & Herbs

Roast Chook RSW

A deliciously moist whole roast Chicken.

  • Servings: 6
  • Difficulty: Easy
  • Print

Who doesn’t love the smell of a whole roast chicken wafting through the house. This recipe is super easy and packed full of flavour. Serve with your favourite roast vegetables, green beans or asparagus. Left over meat can be used in an omelete, fried rice or stripped and kept in the freezer to use in a soup or salad.

To ensure my chicken is cooked I always use a thermometer to check before turning off the oven. Ensure your chicken is over 75C at the thickest part of the breast before removing it from the oven. This will help ensure your chicken is fully cooked and safe to eat. Always remember to put Roast Chicken meat away as soon as possible into a refrigerater to prevent food poisoning bacteria from growing.

Credit: foodfactsforhealthyeating.com


  • 1 whole 1.2kg roast chicken
  • 4 large garlic cloves thickly sliced
  • fresh thyme
  • fresh oregano
  • 1 whole washed lemon spiked with a fork all over
  • 1 tbsp olive oil
  • 2tsp smoked salt crystals
  • Roast low carb vegetables, green beans or salad to serve

Raw Chicken RSC


  1. Pre-heat an oven to 180c.
  2. Put the chicken in a large ovenproof dish and pat the skin of the bird dry with a papertowel.
  3. Fill the cavity with the whole lemon.
  4. Gently open up a whole under the skin above the cavity using your fingers. Slowly lift the skin from the meat. Be careful not to rip a hole in the outer skin layer.
  5. Gently stuff the fresh herbs and garlic slices between the skin layer and the meat.
  6. Coat the chicken with olive oil and sprinkle with smoked salt.
  7. Bake in the oven at 180c for 1 hour and 10 minutes or until the internal temperature at the thickest part of the breast is over 75c (see picture). The juices also need to run clear out of the joint between the leg and the body.



Copyright 2018 Food Facts for Healthy Eating

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