Lemon and garlic roasted chicken
The garlic, herbs and lemon make this chicken moist and tender. For healthy eating, enjoy the chicken meat without the skin.
Instructions
Preheat the oven to 190°C.
Break the garlic bulb into small cloves, leaving the skin intact. Cut the lemon into 6-8 wedges.
Once the chicken is clean and dry, fill the cavity with garlic cloves, lemon wedges and herbs.
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.
Serve the breast with garlic paste from the roasted cloves. Simply slip the cloves from their skins and mash with a fork.
- Recipe by:
- Sarah Swain
- Photography:
- Joanna Wickham
First published June 2007
Recipe Information
Portions: 4–6
Time to make: 1 hour 45 minutes (allow 20 minutes per 500g, plus 20 minutes at 190°C)
Total cost of all ingredients: $20.16 / $3.36 per serve
Ingredients
- 2kg whole chicken
- 1 bulb garlic
- freshly ground black pepper
- 1 lemon
- 2-3 sprigs fresh rosemary or thyme
- olive oil cooking spray
- string
Nutrition Information
| per serve | |
|---|---|
| Energy |
2225
kJ
(537 Cals) |
| Protein | NS * |
| Fat - saturated |
40.5g
13.0g |
| Carbohydrates - sugars |
NS *
NS * |
| Dietary Fibre | NS * |
| Sodium | NS * |
| Calcium | NS * |
| Iron | NS * |
| * NS: Not specified | |
HFG Tip
If you remove the skin from the chicken before eating, the values are: energy 1470kJ, fat 16g (5g saturated).
