There are two kinds of roast chicken in this house: the Sunday special where I use a whole bird and feel very accomplished, and this weeknight version where I just throw some pieces in a roasting tin and pretend I had it planned all along. This lemon herb version is the one I've been cooking for at least ten years, and it has never once let anyone down.
The key is giving the chicken a proper rub — not a sad little brush — with the herb and lemon mixture. Get it under the skin where you can, which I know sounds fiddly but actually takes about forty seconds and makes the kind of difference that will have people asking what your secret is. Fresh herbs are non-negotiable here. Dried thyme is a lie.
This pairs beautifully with roasted potatoes (add them to the tin about 20 minutes before the chicken goes in), or just a green salad if you're keeping things light. My husband reliably leaves the skin on his plate and yet I have never once seen him turn it down when offered a piece.
"Forty seconds under the skin. That's the whole secret, I'm afraid."
Ingredients
- 1.4kg chicken pieces (thighs, drumsticks, or a mix)
- Zest of 2 lemons, juice of 1
- 4 cloves garlic, crushed
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1½ tsp flaky sea salt
- ½ tsp freshly ground black pepper
- 1 lemon, sliced into rounds, to serve
Method
Step 1
Preheat oven to 200°C (180°C fan-forced). Combine the lemon zest and juice, garlic, olive oil, thyme, parsley, oregano, salt and pepper in a bowl and mix into a paste. Pat the chicken pieces very dry, then rub the paste all over — and especially under the skin.
Step 2
Arrange the chicken skin-side up in a large roasting tin with space between each piece so they roast rather than steam. Overcrowding is the enemy of crispy skin.
Step 3
Roast for 30–35 minutes until the skin is deeply golden and the juices run clear when the thickest piece is pierced. The internal temperature should read 74°C. If pieces are browning too fast, tent loosely with foil.
Step 4
Rest for 5 minutes before serving. Scatter with fresh parsley, arrange the lemon rounds over the top, and spoon the pan juices generously over everything.
