Roast Chicken with Lemon Glaze

Serves 3-4

  • 1 large roasting chicken
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • Salt to taste
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, crushed
  • 1/2 cup shredded lemon rind
  • 3 large lemons, halved
  • Fresh rosemary sprigs (optional)
  • 1/2 cup lemon juice
  1. Preheat oven to 230°C.
  2. Rinse chicken with cold water and pat dry. Trim excess fat. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
  3. Combine the rosemary, thyme, garlic and seasoning. Rub mixture under loosened skin and rub over breast and drumsticks.
  4. Lift wing tips up and over back, tuck under chicken. Place chicken (breast side up) on a baking pan. Microwave the lemon to warm. Pierce the chicken skin several times with a meat fork. Stuff 2 half lemons inside chicken cavity. Place the other lemons around chicken in the pan.
  5. Mix lemon rind in lemon juice and pour over chicken. Bake at 230°C for 30 minutes. Reduce the oven temperature to 200°C (do not remove chicken from the oven) and bake for an additional 1 hour. If the chicken gets too brown, cover it loosely with aluminium foil.
  6. Remove chicken from the oven. Cover the chicken loosely with foil and let it stand for 10 minutes.
  7. Garnish with rosemary if desired and serve with steamed vegetables and roast lemon.

Per serve:
Energy - 1150Kj
Protein - 25 grams
Carbs - 9 grams
Fibre - 3 grams

4 Reviews


Fri Jun 13, 2014 at 3:41 PM

Hi Randall Wilson, yes you can eat the skin :) As per the instructions in step 1, we do recommend that you trim any excess fatty bits from the chicken (particularly around the bum) before you cook it. Enjoy!

Randall Wilson

Wed Jun 11, 2014 at 6:48 PM

Can i eat the skin? Doesn't mention to remove it.


Sat Jun 23, 2012 at 1:18 AM

Wow this is a great recipe! It makes for a beautiful chicken. It wasn't dry anywhere, even right in the middle of the breast. I'm not by any means a cook but this was really easy. The skin burnt a bit, as did the lemons, I just wasn't quick enough with the foil. Next time I'll keep a closer eye on it and make sure to get the foil on earlier. I'll definitely be making this for a family function one day soon!


Mon May 07, 2012 at 12:46 PM

this recipie creates the perfect tasty roast nice and moist and not too over powering

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