Olive Magazine
Herb-roast chicken

Herb-roast chicken

Published: December 19, 2014 at 2:33 pm
  • Preparation and cooking time
    • Total time
    • + overnight sitting
  • A little effort
  • Serves 4

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.


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


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