Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Lemon roasted chicken with herbs gives a classic roast chicken an extra bit of flavour. This easy recipe gives you a tasty roasted chicken with succulent meat and a crispy skin. The preserved lemons and herbs cooked within the chicken give the meat so much flavour. Lemon roasted chicken is the perfect recipe to feed the family, especially as the centrepeice of a roast dinner. If there are fewer of you, the leftover meat is delicious in sandwiches and salads. For more ideas with roast chicken, have a look at our chicken recipe guide (opens in new tab).
We’ve served our lemon roasted chicken with a seasonal bean salad, with a mix of green beans, runner beans and broad beans, and tied them all together with a punchy mustard vinaigrette. This side dish is so easy to throw together, but makes the perfect accompaniment to our summery roast chicken.
HOW TO MAKE LEMON ROASTED CHICKEN WITH HERBS
Ingredients
- 1 large free-range chicken, about 2.5kg
- small bunch lemon thyme and rosemary
- 4 preserved lemons, halved
- a little oil
- 4tsp dried chervil
for the salad
- 150g runner beans
- 250g broad beans
- 150g green beans
- 3tbsp mustard vinaigrette
Method
- Put the chicken into a roasting tin. Put the thyme and rosemary into the cavity with the lemons. Heat the oven to 180C. Rub the oil into the skin and roast for 1 hour 30 mins or until cooked through and the juices of the thickest part of the thigh run clear. Leave to rest and sprinkle over the chervil. Skim any fat off the pan juices and reheat to serve.
- Blanch the beans then refresh under cold running water. Mix all the salad ingredients together to serve, with some new potatoes on the side. Carve the chicken or cut into joints.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
-
Roast coconut chicken
Spring wouldn’t be the same without a roast this coconut chicken recipe is full of Asian flavours
By Samuel Goldsmith • Published
-
BOSH! Vegan healthy roast dinner
By Grace Walsh • Published
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith • Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
The Queen's 'boring' Christmas dinner favorite revealed by royal chef
The Queen kept things basic when it came to Christmas dinners at Sandringham
By Caitlin Elliott • Last updated
-
King Charles' boozy pre-dinner ritual that 'just makes sense'
King Charles reportedly drinks the same cocktail before dinner every night - but he must enjoy it from the same exact glass
By Anna Rahmanan • Last updated
-
Princess Margaret’s go-to dinner party game and hatred for squirrels couldn’t be more *her*
Princess Margaret’s go-to dinner party game is very unique and her fellow guests would never have known it was happening…
By Emma Shacklock • Published