Crispy roast chicken with lemon and herbs
A straightforward whole roast chicken with dry skin, high initial heat and a short rest before carving.
Crispy roast chicken with lemon and herbs
A straightforward whole roast chicken with dry skin, high initial heat and a short rest before carving.
Ingredients
- 1 whole chicken, about 1.5–2 kg
- Salt and black pepper
- 1 lemon
- Fresh thyme or rosemary
- 1 tbsp neutral oil
Method
- Pat the chicken very dry and season inside and out.
- Roast in a hot oven until the skin is browned and the thickest part reaches a safe temperature.
- Rest 10–15 minutes before carving.
CookHour note
Times vary with cookware, appliance calibration and ingredient size. For meat and fish, use a reliable thermometer and follow food-safety guidance for your region.
How this was written
Original CookHour editorial guidance based on public official sources and clearly stated cooking criteria. It does not claim hands-on testing unless explicitly stated.
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