A whole chicken roasted until deeply golden and crisp-skinned, infused with lemon, garlic, and herbs — a timeless Sunday dinner centrepiece.
Preheat the oven to 220°C (425°F). Pat the chicken completely dry with paper towels, inside and out.
Stuff the cavity with the lemon halves, garlic cloves, and thyme sprigs. Rub the outside of the chicken with olive oil, salt, and pepper.
Tie the legs together with kitchen twine and place the chicken breast-side up in a roasting pan.
Roast for 70–80 minutes, until the skin is deep golden and a thermometer inserted into the thickest part of the thigh reads 74°C (165°F).
Let the chicken rest for 15 minutes before carving, spooning over any pan juices.
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