Lemon & thyme roast chicken

Lemon and rosemary roast chicken

A simple, classic roast with a citrus twist that’s perfect for spring.

By , 21 September 2015

(1 vote)

Lemon and rosemary roast chicken
  • 2 Hours

  • Serves: 4

  • Price: £1.12 per serving

Nutritional Info
Each 200g serving contains
  • Energy

    1218KJ

    291KCAL

    15%
  • Fat

    18.4g

    med

    26%
  • Saturates

    4.6g

    med

    23%
  • Sugars

    0.1g

    low

    <1%
  • Salt

    0.2g

    low

    4%
of your reference intake.
Typical energy values per 100g: 609kJ/146kcal.
Ingredients
  • 1 unwaxed lemon
  • 1 Asda Extra Special Free Range Whole Chicken (1.5kg)
  • A few sprigs of rosemary
  • 2 tbsp olive oil
  • Asda Extra Special Smoked Sea Salt Black Pepper and Lemon Rub
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Halve the lemon and rub the cut side of one half all over the chicken, then put the used lemon half inside the cavity, along with the sprigs of rosemary.

  • Cut the remaining lemon half into wedges and put in a roasting tin. Place the chicken on top so that the lemon wedges act as a trivet while the bird is roasting – this will ensure it cooks evenly. Spread the oil over the chicken and sprinkle with the Extra Special rub.

  • Roast for 20-25 minutes per 500g, plus an extra 20 minutes (about 1 hour 35 minutes for this size bird). Baste halfway through cooking. Remove from the oven, cover with foil and leave to rest for 10-15 minutes before carving.