The Sunday classic—a whole roast chicken with lemon, garlic, fresh herbs, and roast vegetables. This is comfort food at its finest, and the leftovers make incredible sandwiches the next day.
Get everything ready before you start cooking
Follow these steps in active cooking mode
Preheat oven to 200°C (180°C fan-forced). Remove chicken from the fridge 30 minutes before cooking to bring to room temperature.
⏱ Rest for 30 minutesPat the chicken completely dry with paper towels, inside and out. Season the cavity generously with salt and pepper.
Cut 1 lemon in half and stuff it into the chicken cavity along with the halved garlic head, thyme, and rosemary sprigs.
Tie the chicken legs together with kitchen string to keep the cavity closed and help the bird cook evenly.
Rub softened butter all over the chicken skin, then drizzle with olive oil. Season the outside generously with salt and pepper. Squeeze the juice of the second lemon over the top.
Scatter the potatoes, carrots, and onions in the roasting tin. Drizzle with remaining olive oil and season with salt and pepper. Place the chicken on top of the vegetables (or on a rack above them).
Roast for 1 hour 20 minutes, or until the juices run clear when you pierce the thickest part of the thigh. A meat thermometer should read 75°C. Baste the chicken with pan juices halfway through cooking.
⏱ Roast for 1hr 20minRemove chicken from the oven and transfer to a cutting board. Tent with foil and rest for 15 minutes before carving. Serve with the roasted vegetables and pan juices.
⏱ Rest for 15 minutes