Lemon and garlic roasted chicken
(at time of publication)
- 2kg whole chicken
- 1 bulb garlic
- freshly ground black pepper
- 1 lemon
- 2-3 sprigs fresh rosemary or thyme
- olive oil cooking spray
1 Preheat the oven to 190°C.
2 Break the garlic bulb into small cloves, leaving the skin intact. Cut the lemon into 6-8 wedges.
3 Once the chicken is clean and dry, fill the cavity with garlic cloves, lemon wedges and herbs.
4 Use the string to tie the legs together (this helps the chicken retain a better shape and cook more evenly). Transfer the chicken to a roasting tin with a rack. Season with a little black pepper and olive oil and then roast in the centre of the oven for 1 1/2 hours, until golden brown, basting once or twice. To test the chicken is thoroughly cooked, pierce the thickest part of the leg with a skewer and make sure the juices run clear. Allow to rest before carving.
5 Serve the breast with garlic paste from the roasted cloves. Simply slip the cloves from their skins and mash with a fork.
If you remove the skin from the chicken before eating, the values are: energy 1470kJ, fat 16g (5g saturated).
Nutrition Info (per serve)
Total fat 40.5g
–Saturated fat 13g
Dietary fibre 0g
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