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Homemade Roast chicken with lemon & oregano photo
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Roast chicken with lemon & oregano

A simple roast chicken with a lemon, garlic and herb sauce that becomes a glossy gravy while it cooks.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings: 4 servings

Ingredients

  • 1 free-range chicken
  • 400 ml strong chicken stock
  • 80 ml freshly squeezed lemon juice about 1/3 cup
  • 2 Tbsp chopped oregano
  • 2 Tbsp chopped flat-leaf parsley
  • 4 garlic cloves crushed
  • 1 tsp Dijon mustard
  • 2–3 Tbsp olive oil for drizzling
  • salt and pepper to season

Instructions

  • Preheat the oven to 200°C (400°F).
  • Place the whole chicken in a deep-sided roasting pan so it fits snugly.
  • In a mixing bowl combine the chicken stock, lemon juice, chopped oregano, chopped parsley, crushed garlic and Dijon mustard; whisk until blended.
  • Pour the herb and lemon sauce over the chicken and into the cavity, allowing the liquid to surround the bird.
  • Drizzle the olive oil over the chicken, then season generously with salt and pepper.
  • Roast the chicken uncovered for about 1 hour 30 minutes, starting breast-side down; halfway through cooking flip the chicken breast-side up and baste with pan juices so the underside becomes golden and the top crisps.
  • Check the chicken is cooked through (juices run clear and an internal temperature of 75°C / 165°F in the thickest part), then remove from the oven and rest briefly.
  • Spoon the pan juices over the chicken to serve as a sauce.

Equipment

  • Roasting Pan
  • Measuring Cups and Spoons
  • Mixing Bowl
  • garlic crusher or knife
  • basting spoon
  • Oven

Notes

  • The sauce will thicken during roasting to make a tasty gravy.
  • Start breast-side down and flip halfway for crisp skin all over.
  • Use a meat thermometer to ensure doneness.