Food,  Meat & Eggs

Lemon- Rosemary, Thyme Roast Chicken

This recipe turns out a super moist-on-the-inside, and crispy skinned roast chicken.  The trick to get the flavor into the chicken is to marinate it for a long period of time.  Covering the chicken while baking it for the first hour helps lock the moisture in because the chicken cooks in its own steam and then uncovering to cook it an additional 15 minutes at the end crisps the skin up.

Lemon- Rosemary, Thyme Roast Chicken

2 lemons, quartered
1 onion thickly sliced

6 cloves garlic, crushed
2 sprigs rosemary
4 sprigs of thyme
black pepper, as needed
salt, as needed
2 tbsp olive oil


  1. Mix together all the marinade ingredients and rub on both the inside and outside of the chicken, stuff some lemon into the chicken as well as leaving a few pieces on the outside.  
  2. Tie the legs together with string.
  3. Marinate breast side down for a few hours or overnight.  
  4. In on oven proof dish, lay out a bed of thickly sliced onions and then turn the chicken breast side up and lay it over the onions.
  5. Preheat oven and bake at 400 degrees, covered for 1 hour in the middle rack of the oven.
  6. Uncover and bake for 10-15 minutes.

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