Roasted Lemon Chicken

Ingredients

• 1.1.3 kg whole chicken
• 2.1 lemon, pierced all over with skewer, placed in cavity
• 3.2 cloves garlic, crushed
• 4.5 ml salt
• 5.2 ml black pepper, milled
• 6.15 ml fresh origanum (oregano), chopped; or use 7 ml (1½ tsp) dried
• 7.60 ml olive oil
• 8.200 g onions, chopped
• 9.200 g celery, sliced
• 10.500 g potatoes, cut into eighths, or use whole new potatoes
• 11.85 ml lemon juice, fresh
• 12.85 ml chicken stock
• 13.30 ml olive oil, extra, for drizzling
• 14.125 ml chicken stock, extra, if needed

Method

1. 1.Rinse and dry chicken and trim off excess fat.
2. 2.Pierce lemon all over with skewer and put in cavity. Close opening with skewer.
3. 3.Mix garlic, salt, pepper and origanum to a paste with olive oil and rub over chicken and under breast skin.
4. 4.Place vegetables (onions, celery, potatoes) in roaster.
5. 5.Mix lemon juice, stock and extra olive oil and drizzle over chicken and vegetables.
6. 6.Roast uncovered 240–260°C (475–500°F) for 20 minutes.
7. 7.Turn chicken over and roast another 20 minutes, basting often.
8. 8.Reduce heat to 200–220°C (400–425°F), turn chicken and roast for final 20 minutes, basting twice.
9. 9.Use extra stock if necessary to prevent drying out.
10. 10.Lift chicken onto board and let rest 10 minutes. Remove the lemon.
11. 11.Remove vegetables onto a serving platter and arrange chicken on top. Can quarter the chicken, if desired.
12. 12.Surround with lemon quarters and olives.
13. 13.Heat juices in pan, scraping off all the crusty bits, serve as a gravy.

Notes

• Note from original: 'I found it better to roast chicken on rack above the vegetables.'
• Source: page 20 of Adobe Scan 24 Feb 2026.pdf.