Roasted Chicken with Lemon and Garlic


1.6 kg Bird and Barrow Whole Chicken

2 lemons, halved

2 garlic heads, halved

2 tablespoons olive oil


125ml chicken stock

125ml white wine

A few sprigs of fresh herbs (rosemary, thyme, oregano)


Preheat oven to 160C.

Pat the chicken dry then place 1 lemon in the cavity of the chicken and tie the legs with kitchen string to secure.

Place the garlic, fresh herbs and remaining lemon in a baking dish and place the chicken on top.

Brush the chicken with olive oil and sprinkle with salt.

Pour in the stock and wine and cover with foil. Roast for 2 hours.

Remove foil from the chicken, increase the temperature to 200C and roast for a further 25 minutes until the skin is golden and the juices run clear when tested with a skewer.

Serves 6-8

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