Herb-roast chicken

Herb-roast chicken

  • serves 4
  • A little effort

The easiest roast chicken ever! Simple-to-follow instructions guarantee the perfect roast every time - just five ingredients, including your favourite herbs.


Try this twist on a roast chicken, or make our classic roast chicken recipe here.



  • chicken 1, giblets removed
  • olive oil
  • lemon 2 quarters
  • thyme, rosemary or tarragon a handful, depending on preference
  • onion 1 large, cut into fat discs


  • Step 1

    The day before you want to cook the chicken, take it out of any wrapping, sit in a large ceramic dish (to catch any juices that drip out) and leave it uncovered in the fridge on the lowest shelf.

  • Step 2

    The next day, take the chicken out of the fridge and let it sit at room temperature for 50 minutes before you start cooking. Heat the oven to 220C/fan 200C/gas 7.

  • Step 3

    Brush the chicken with olive oil, season it with salt and pepper inside and out, then put the lemon quarters and a few sprigs of herbs in the cavity.

  • Step 4

    Put the chicken in a shallow roasting tin on top of the onion discs, add a splash of water to the tin and roast for 20 minutes. Turn the oven down to 180C/fan 160C/gas 4 and cook for another hour. Check to see if the chicken is cooked by pushing a skewer into the thigh and checking that the juices run out clear, not pink. Cook for a little longer if you need to, then remove the bird from the oven and leave to rest for 15 minutes before carving. This lets the juices re-absorb, giving juicy, succulent meat that’s easier to carve.

Nutritional Information

  • Kcals 553
  • Fat 16.8g
  • Carbs 32.5g
  • Fibre 0.6g
  • Protein 62.6g
  • Salt 0.3g