Roast Chicken with Lemon and Herbs

A zesty twist and flavourful mixed herbs take this chicken from a simple roast to poultry perfection. Serve on a large platter surrounded by parsnips, shallots and lemon halves.

RECIPE INFO

Serves 4-6

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 1 x chicken
  • 4 lemons, cut in half 
  • 6 Tbsp. olive oil
  • 8 shallots, peeled
  • 16 baby parsnips, peeled
  • 1 sprig rosemary, thyme, oregano, parsley
  • 2 tsp. salt
  • 2 tsp. pepper
  • ½ cup mixed herbs, chopped

METHOD

Preheat oven to 230°C.

Rinse chicken well and pat dry.

Squeeze two lemon halves and place inside chicken along with herb sprigs and 1 tsp. each of salt and pepper.

Loosely tie chicken legs together with kitchen twine. 

Tuck wings under chicken.

Rub 3 Tbsp. olive oil over chicken to coat and then sprinkle with chopped herbs and 1 tsp. each of salt and pepper.

Coat bottom of roaster with 3 Tbsp. olive oil.

Place chicken in roasting pan and surround it with shallots, parsnips and lemon halves.

Roast in the oven for 15 minutes.

Lower heat to 180°C and roast for 45 minutes.

Serve on a large platter surrounded by parsnips, shallots and lemon halves.