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Herb and Lemon Under-Skin Roast Chicken

This roast chicken is seasoned deeply by slipping herbs, lemon zest, and garlic beneath the skin, ensuring every bite is bursting with herby, citrusy flavor. Roasted to crispy perfection, the skin crackles while the meat remains juicy and fragrant, with bright lemon notes balancing the richness. It’s a simple, elegant meal with a beautifully golden appearance and aromatic presence.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably organic and fresh
  • 2 lemon lemons one for zest and juice, one sliced for cavity and topping
  • 4 cloves garlic minced or sliced
  • 2 tablespoons olive oil for drizzling and rubbing
  • 3 tablespoons fresh herbs such as thyme, rosemary, parsley, chopped
  • to taste salt and pepper generous seasoning, especially under skin

Equipment

  • Roasting pan with rack
  • Sharp knife
  • Spoon or small spatula

Method
 

  1. Preheat your oven to 200°C (400°F) and prepare your roasting pan with a rack.
  2. Pat the chicken dry with paper towels to remove excess moisture, which helps achieve crispy skin.
  3. Gently loosen the skin from the chicken breast and thighs using your fingers or a small spoon, creating a pocket for the herbs and lemon zest.
  4. Mix chopped herbs, lemon zest, minced garlic, salt, and pepper in a small bowl, then evenly distribute some of this mixture under the loosened skin, especially over the breast and thighs.
  5. Stuff half of the lemon slices and a few sprigs of herbs inside the cavity for added aroma and moisture.
  6. Rub the outside of the chicken with olive oil and sprinkle generously with salt and pepper, ensuring even coverage for a golden, crispy skin.
  7. Place the remaining lemon slices on top of the chicken skin and add a few extra herbs for decorative and aromatic purposes.
  8. Set the chicken breast side up on the rack in the roasting pan, then roast in the oven for about 75 minutes, until the skin is deep golden and crispy.
  9. Check for doneness by piercing the thigh; the juices should run clear and the internal temperature should reach 75°C (165°F).
  10. Remove the chicken from the oven and tent loosely with foil. Let it rest for at least 10 minutes to allow juices to redistribute and skin to stay crispy.
  11. Carve the chicken, serve on a warm platter, and spoon over pan drippings. Garnish with fresh herbs and lemon wedges for a bright, flavorful presentation.

Notes

For extra crispy skin, broil for 2-3 minutes at the end of roasting or splash with hot oil before serving. Resting the chicken is key to juicy meat and crispy skin.