Learn how to make a juicy, flavourful Lemon Roast Chicken with a delicate lemon aroma through the meat and a bright lemony gravy. Below you’ll find clear tips, step-by-step instructions, and an optional gravy method so you can roast the perfect chicken every time.
This is our straightforward, reliable lemon roast chicken recipe. We’ve used this method for years and it consistently delivers tender meat, crisp skin and a delicious gravy. The keys are quality ingredients, proper seasoning and allowing the bird to rest after roasting.
Resting the chicken might feel long, but it’s essential: it lets the juices redistribute so the meat stays moist and tender. Don’t skip it.
Scroll for the full printable recipe, ingredient notes, step-by-step photos, tips, variations and a short video demonstration.
Ingredients
Ingredient notes and substitutions
- Whole chicken – Choose the best chicken you can afford. Free-range and organic birds usually offer better flavour and texture. A whole chicken can provide 2–3 meals, so it’s worth the occasional splurge.
- Lemon – Use an unwaxed lemon for the best flavour. The lemon is placed inside the cavity and also adds brightness to the gravy.
- Herbs – Dried oregano and fresh rosemary are used here, but you can swap in fresh thyme or tarragon for a different herb profile.
- Vegetables – Onion, carrot and garlic roast beneath the chicken to flavour both the meat and the gravy. Leaving onion skins on (after cleaning) deepens the gravy colour; peel if you prefer a paler sauce.
- Chicken stock (optional) – Homemade or a good-quality low-sodium stock makes a delicious gravy. It’s optional but highly recommended.
- White wine (optional) – A splash of dry white wine adds depth to the gravy. Use a wine you’d happily drink.
Step by step photos and instructions
Preheat the oven to 180°C (350°F).
Season the inside of the chicken with salt and place a lemon (halved), a quartered onion and a sprig of rosemary in the cavity.
Place the chicken in a roasting tray. Season the outside with salt, drizzle with 1–2 tablespoons of olive oil, sprinkle with dried oregano and the chopped fresh rosemary, and rub the seasoning all over the bird, including underneath.
Add the remaining onion and carrot to the tray along with 4 garlic cloves. Roast the chicken uncovered for 1 hour 45 minutes for a 2.2kg (4.8–5 lb) bird. Timing will vary by weight.
Remove from the oven, tent loosely with foil and rest for 45 minutes to 1 hour. This resting period is critical for juicy, tender meat.
To make the optional gravy
Place the roasting tray with the cooked vegetables on the stovetop over medium heat. Add the white wine and reduce by half, then pour in the chicken stock.
Simmer the stock for about 30 minutes until reduced. Strain the gravy into a jug or bowl, pressing the roasted vegetables with a masher or fork to extract extra juices. Skim off excess fat if desired.
Return the strained gravy to a saucepan and bring to a simmer. Mix 2 teaspoons of corn starch with 1 teaspoon of water to make a slurry, then whisk it into the gravy.
Simmer for about 10 minutes, stirring occasionally, until the gravy thickens. Taste and adjust seasoning if needed. Serve alongside the carved roast chicken.
Important tips for a perfect roast chicken
- Quality – Good ingredients matter. Use the best chicken you can reasonably source for the best flavour.
- Seasoning – Salt the inside and outside of the bird. Use the type of salt you prefer so you can judge seasoning accurately.
- Resting – Rest for 45 minutes up to 1 hour for a 2.2kg/5 lb chicken. Resting keeps meat tender and retains juices.
- Doneness – If unsure, use a meat thermometer: the internal temperature should reach 75°C (165°F) for at least two minutes. Alternatively, make a small cut at the thigh; the juices should run clear.
Recipe FAQs
The safe internal temperature for a whole roast chicken is 75°C (165°F).
Cooked roast chicken keeps well in the refrigerator for up to 4 days when covered.
Yes. Freeze leftovers in suitable containers or freezer bags; defrost completely before reheating or using.
Recipe Tip
Leftover roast chicken is versatile. Use it for stock, soups, risottos, salads and sandwiches. See the ideas below for inspiration.
- Make stock – Simmer the carcass and leftover bones with vegetables and herbs to make a rich homemade stock. Freeze portions for later use.
- Make soup – Use the stock as a base for chicken soups and add shredded leftover chicken.
- Risotto – Use chicken stock to prepare a comforting risotto and stir through pieces of chicken.
- Salads and sandwiches – Add shredded chicken to salads or sandwiches for quick meals.
What to serve with your roast chicken
Some great side options include grilled fennel, peas with pancetta, parmesan roasted potatoes and broccoli, or classic gnocchi alla Romana. A simple arugula salad also pairs beautifully.
Sides
Grilled Fennel with Lemon Zest
Sides
Peas and Pancetta – Easy Italian Side Dish
Sides
Parmesan Roasted Potatoes and Broccoli
Sides
Classic Gnocchi alla Romana
This post was first published on 11th Sept 2018 and has been updated with new photos and tips.
If you try this Simple Lemon Roast Chicken, please rate the recipe and share your results in the comments — feedback is always appreciated.
Step By Step Photos Above
Most of our recipes include step-by-step photos, tips and sometimes a short video to help you succeed first time.
Simple Lemon Roast Chicken
By Emily
Ingredients
- 5 lb (2.2kg) whole chicken — organic/free-range if possible
- 1 unwaxed lemon
- 2 onions
- 4 garlic cloves
- 1 sprig fresh rosemary
- ½ tbsp chopped fresh rosemary
- ½ tbsp dried oregano
- 1 carrot
- 1–2 tbsp olive oil
- Salt and pepper
Optional gravy
- ¼ cup (60ml) white wine
- 1 litre chicken stock
- 2 tsp corn starch
- 1 tsp water
- Salt and pepper (we used Maldon sea salt flakes)
Instructions
- Preheat the oven to 180°C (350°F).
- Season the inside of the chicken with salt and stuff the cavity with the halved lemon, a quartered onion and a sprig of rosemary.
- Place the chicken in a roasting tray, season the outside with salt, drizzle with olive oil, add dried oregano and chopped rosemary, and rub all over.
- Add the remaining onion and carrot to the tray with the garlic. Roast uncovered for 1 hour 45 minutes for a 2.2kg (4.8–5 lb) chicken.
- Remove from the oven, tent with foil and rest for 45 minutes to 1 hour before carving.
To make the optional gravy
- Place the roasting tray on the stove over medium heat, add the wine and reduce by half, then add the chicken stock.
- Simmer for about 30 minutes until reduced, then sieve into a jug, pressing the roast vegetables to extract juices and skimming off excess fat if desired.
- Return the strained gravy to a saucepan, bring to a simmer. Whisk the corn starch slurry (2 tsp corn starch + 1 tsp water) into the gravy and simmer for about 10 minutes until thickened. Adjust seasoning to taste.
- Serve the gravy with the carved roast chicken.
Video
Notes
- Resting – Rest the chicken 45 minutes minimum, up to 1 hour, for a 2.2kg/5 lb bird. This preserves juices and tenderness.
- Checking doneness – Use a meat thermometer to confirm 75°C (165°F) for at least two minutes, or check that thigh juices run clear.
- Storage and freezing – Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months.
- Cook time by weight – Example: 1.5kg (3.3 lb) chicken ~1 hr 30 mins; 2.0–2.2kg (4.4–5 lb) chicken ~1 hr 45 mins.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless noted otherwise.
- All vegetables are medium unless stated otherwise.
- Recipes are tested using a fan (convection) oven; adjust times if using a conventional oven.
- Nutrition calculations are approximate and provided as a guide.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.