Lemon & Herb Whole Baked Chicken

Lemon & Herb Whole Baked Chicken






  • 1 whole free range chicken
  • 1½ lemons
  • Large handful fresh parsley
  • 1 large handful fresh coriander
  • 3 sprigs fresh rosemary (stem removed)
  • 6 sprigs fresh thyme
  • 2 Tbsp olive oil
  • pinch of sea salt



  1. Finely chop all herbs and transfer into a medium bowl. Add the juice of ½ a lemon, a generous serving of salt (around 1 tsp), and a generous drizzle of olive oil (around 2 Tbsp) then mix together well
  2. Insert your fingers in between the skin and the top of the chicken breast. Gently slide your fingers/hand further down the breast so the skin is resting on top of your hand, and your palm is pressing against the breast. Do this gently so you don't rip the skin, you're just creating a pocket between the skin and meat!
  3. Once you have an open pocket in between the skin and chicken breast, transfer even portions of your oil & herb mixture inside each pocket then gently massage into the breast
  4. Create 2-3 slits in the meaty part of the chicken legs, until it almost touches the bone, with a sharp knife. Cutting these slits will help the flavour to penetrate the meat and allow the chicken to cook evenly.
  5. Use any remaining oil & herb mixture on your hands or in the bowl to rub over the entire outside of the chicken. Feel free to add even more salt, oil or herbs here, you really can’t go overboard with flavour!
  6. Place the chicken in a baking dish and set it aside in the fridge to marinate for 6 hours if possible!
  7. Remove chicken from the fridge and preheat the oven to 210ºC
  8. Cut a lemon in half and heat it up either in the oven (on an oven-safe plate) or in the microwave. Once hot, stuff each half inside the cavity of the chicken. Not only does this add flavour, it also encouraged even cooking
  9. Optional step, use kitchen string to tie up your chicken, wrapping the string around the knobs of the legs first, crisscrossing over the base of the chicken and tying around the wings
  10. Bake in the oven for 50 minutes - 1 hour, removing every 20 minutes or so and brushing excess oil from the base of the pan, over the chicken to keep it moist and crispy
  11. Slice open the leg of the chicken to check it is properly cooked (juices should run clear) before removing it from the oven and allowing it to rest for a few minutes
  12. Add an optional crack of salt and serve with roasted veggies and salad!
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