- Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
- Put the whole chicken into a roasting pan and brush over the vegetable oil. Cover the chicken loosely with foil and roast for 1 hour 10 minutes. (Never wash chicken before preparation and always throw away the chicken packaging, do not wash and recycle it). Wash your hands in hot soapy water after handling the raw chicken.
- Remove the foil. Mix together the melted butter with the finely grated zest and juice of 1/2 lemon and the herbs. Brush over the surface of the chicken, tipping any excess into the roasting tin. Add the garlic cloves and season the chicken with a little salt and pepper. Cut the remaining lemon into wedges and put them in the roasting tin.
- Roast the chicken for a further 25-30 minutes. Check that it is fully cooked by inserting a clean sharp knife into the thickest part of the thigh – there should be no trace of pink and any juices should run clear. If there are, cook for another 10-15 minutes and check again with a clean knife.
Recipe from The Food Standards Agency
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This deliciously fragrant roast whole chicken is basted with melted butter, lemon juice and fresh herbs and cooked with lemon wedges and a few whole garlic cloves
1.6kg whole chicken 1 tbsp. vegetable oil 20g butter, melted 2 lemons 1 tbsp. finely chopped fresh rosemary 1 tbsp. finely chopped fresh thyme 5-6 whole garlic cloves Salt and freshly ground black pepper
Time: 15 mins Serves: 4-6 Nutrition: n/a