Garlic Roast Chicken with Lemon and Thyme

Garlic Roast Chicken with Lemon and Thyme

Traditional Chicken Roast with Lemon, Thyme, and Garlic packs a punch of flavor.  Serve with a little sweet potato and plenty of vegetables
Course lunch, Main Course
Cuisine British, Italian
Keyword british recipes, Chicken
Prep Time 10 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 365kcal


  • 1 whole Chicken
  • 3 tbsp olive oil
  • 1 bulb garlic
  • 2 lemons
  • 1 bunch thyme sprigs
  • 5 juniper berries
  • 1/4 tsp fennel seeds
  • 1 chicken stock cube
  • 1 cup boiling water
  • 2 tsp sea salt


  • Pre-heat the oven to 170C and find a large deep baking tray
  • Place the chicken in the baking tray and rub the olive oil all over the skin with the salt
  • Peel the garlic and place a few cloves under the chicken skin, 2 inside the cavity, and the rest scattered on the baking tray
  • Cut the lemons in half and squeeze some juice on the baking tray then place 2 halves inside the chicken cavity and the other 2 on the baking tray 
  • Sprinkle the juniper berries and the fennel over the chicken or in the tray
  • Melt the stock cube in the boiling water and pour into the baking tray with the whole chicken.  Be careful not to wash the oil of the chicken!
  • Add the Thyme sprigs onto and around the chicken
  • Cover the baking tray with tin foil and place in the preheated oven for 1 hour
  • Carefully remove the chicken from the oven and turn the heat up as high as it will go then cook until golden brown and crispy skinned (approx 30 minutes)
  • Remove from the oven and carve when cool enough
  • ENJOY!


Calories: 365kcal