Updated: Feb 16
A 1-hour roast chicken combined with a garlic and pepper, mouth-watering lemon, and a variety of fresh and dried herbs.
This dish includes a classic roast chicken, but with the bright, tart addition of the lemons. This dish can be served with potatoes and a side salad.
1 whole chicken
2 heads of garlic
3-5 stems each of fresh parsley, dill and oregano
2 tablespoons of butter, cut into thin slices so it slides easily under the skin.
3 tablespoons olive oil, divided
1½ teaspoons coarse salt
1½ teaspoons herbs de Provence
½ teaspoon fresh cracked pepper
Optional: 5 large potatoes peeled and cut in wedges. Yukon gold or red potatoes are ideal, since there is no need to peel these. Or you can use peeled classic russet potatoes.
Preheat oven to 400 degrees F.
Cut lemons, shallots, and garlic heads in half
Tie herbs into a bundle. Butcher twine is best for tying, as it can be used to tie the chicken legs as well.
Add 1 tablespoon of olive oil to the bottom of oven-safe casserole dish or cast-iron pot.
If using potatoes, add potato wedges to bottom of pot and season to taste.
Add 1 shallot and 1 head of garlic to pot, and place chicken on top.
Stuff chicken cavity with one lemon, remaining garlic head, remaining shallot, and herb bundle.
Add butter beneath skin; one tablespoon on each chicken breast. To do this, try gently lifting the skin closest to cavity, and slide the cold butter under the skin without tearing it.
Combine the juice of 1 lemon with 2 tablespoons of olive oil, then baste and cover chicken with lemon oil.
Season with salt, herbs de Provence, and pepper.
Roast in oven for 1 hour, or until internal temperature reaches 165 degrees Fahrenheit.
Remove from oven and let rest for 10 minutes before carving and serving.
Tried this recipe? Let us know!
Mar Vivienda is a home cook and recipe developer passionate about celebrating farm fresh ingredients and adding beautiful nourishing meals to the family dinner table. You can find her on Instagram at @MarVivienda.