- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 635 kcal
Quick summary
“The roast chicken with fine herbs and lemon brings golden and crispy skin with tender and juicy meat inside. The combination of rosemary, thyme, and sage with the roasted onion quarters perfumes the entire bird during the oven time.”
What you need to know
- The marinade applied to the internal cavity and under the skin ensures that the seasonings penetrate the entire length of the meat.
- The first 30 minutes under aluminum foil retain steam and start uniform cooking without drying out the breast.
- The final 40 minutes uncovered at 200°C caramelize the onions and brown the skin until it reaches uniform crispness.
Ingredients
Main
- 1 whole chicken (approximately 1.5 kg)
- 4 tablespoons of olive oil
- 2 tablespoons of fine herbs (rosemary, thyme, and sage)
- 4 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- 1 lemon (juice and zest)
- 2 onions, cut into quarters
Instructions
Principal
- Preheat the oven to 200°C.
- In a bowl, mix the olive oil, fine herbs, garlic, salt, pepper, lemon juice, and zest.
- With the mixture, season the chicken inside and out, ensuring the marinade penetrates well into the meat.
- Place the chicken in a roasting pan and distribute the onion quarters around it.
- Cover the baking dish with aluminum foil and place in the oven.
- Bake for 30 minutes covered.
- Remove the aluminum foil and bake for another 40 minutes, or until the chicken is golden and cooked through.
- Remove from the oven and let rest for 10 minutes before cutting.
Chef's tips
- Dry the chicken skin with paper towels before spreading the olive oil and herb paste to ensure better adhesion and crispiness.
- Carefully peel the skin from the breast with your fingertips and introduce part of the herb seasoning directly into the meat.
- Let the bird rest for 10 minutes on the board before slicing so that the internal juices redistribute through the meat.
Variations
- Arrange medium potatoes cut in half next to the onions on the baking sheet to roast in the aromatic chicken broth.
- Insert half a pierced lemon and two whole sprigs of rosemary inside the bird's cavity before sewing or tying.
- Brush a spoonful of honey mixed with the broth from the bottom of the pan in the last 10 minutes of the oven for a caramelized shine.
Substitutions
- Fine fresh herbs (rosemary, thyme, and sage) can be replaced by two tablespoons of dried herbs.
- Olive oil can be replaced with softened butter at room temperature with salt and lemon zest.
- Tahiti lime can be replaced by Sicilian lemon or two tablespoons of white wine vinegar.
How to store
Store the sliced roast chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 180°C covered with aluminum foil, or shred leftovers to use in pot pies, salpicão, or risottos.
Can it be frozen?
Freeze the shredded meat or pieces of the Roast Chicken wrapped in freezer-safe bags for up to 3 months. To maintain quality, defrost in the refrigerator and heat in a skillet with a knob of butter or in the oven.
What to serve with
Combines perfectly with broccoli rice, crispy buttered cassava farofa, and creamy mashed potatoes. The roasted onions themselves that accompany the bottom of the roasting pan serve as a juicy garnish.
Frequently asked questions
How to prevent the chicken breast from baking too fast and drying out?
Place onion slices under the breast or apply a generous layer of olive oil with butter under the skin before baking.
Can I use chicken pieces like thighs and drumsticks instead of the whole chicken?
Yes, use the same marinade on 1.5 kg of chicken thigh and drumstick pieces, reducing the total oven time to about 50 minutes.
How to be sure that the chicken has baked completely inside?
Stick the thigh in the thickest part next to the bone; the expelled liquid must be completely translucent, with no pinkish traces.
Why is it important to respect the 10-minute rest before cutting?
Cutting the bird as soon as it comes out of the oven makes the liquids boil out of the meat, leaving the breast dry and without juiciness.
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