BBC radio 2

Did you hear our how to guides on Simon Mayo's Radio 2 Drivetime show?

You may have read about Howopia in The Telegraph?

How to make lemon and garlic chicken

Your rating: None Average: 5 (1 vote)
If you're bored with plain tasting roast chicken for every Sunday lunch, or looking for something exciting to have cold in sandwiches for work, lemon and garlic chicken is for you. This guide teaches you how to cook deliciously flavoured chicken with a crispy skin and meat that stays moist.
What you'll need: 
Whole chicken
6 or 8 garlic cloves
Black pepper
Olive oil
Drizzle some olice oil into a roasting dish (a casserole dish will suffice), making sure to cover the bottom of the dish. Remove the chicken from any packaging and place in the dish.
Slice the lemon in half and remove any pips; crush and peel all 6 cloves of garlic, finely chop 3 (use 8 and 4, respectively, if using a large chicken); chop the onion into quarters.
Massage a little olive oil into the skin of the chicken, making sure to cover all visible surfaces. Sprinkle over 1 teaspoon of black pepper, a pinch of salt, 1 teaspoon of thyme and 1 teaspoon of rosemary. Squeeze half of the lemon over the chicken, and take the 3 chopped garlic cloves and rub them across the breast.
Place a quarter of the onion at each corner of the roasting dish along with the remaining garlic. Cover the chicken with tin foil (shiny side facing in), making sure to leave a gap between the skin and foil and a hole for the hot air to escape through.
Place in the centre of a preheated oven at 190C/180C fan/gas mark 5 for 30 minutes (small chicken; 45 for large).
Remove the roasting dish, uncover the chicken and squeeze on the other lemon half. Cover and place back in the oven for 20 minutes (small chicken; 35 large).
Remove the roasting dish and tin foil. This time, return the chicken to the oven uncovered for 15 minutes (small or large).
Remove the chicken from the oven and pierce the breast or leg with a fork where it is at its thickest. The juices should run clear. Return to the oven if they do not, with the tin foil covering again.
Carve and serve, or carve and leave to cool fully for sandwich meat.
Keeping the chicken covered means it retains more moisture, uncovering it for 15 minutes allows the skin to go crispy without drying out the meat
Try serving with roast potatoes cooked in the same roasting dish
Please refer to individual cooking instructions on the packaging or ask your retailer for their advice; the times above are guidelines


Great Idea.

Very simple, yet effective. I'm definitely giving this a go! Thanks for the great idea.

Post new comment

This question is for testing whether you are a human visitor and to prevent automated spam submissions.

Featured writers

We have had a chat with a couple of our more experienced writers.

Find out more about their experiences and why they contribute to Howopia.

Spotlight on two writers.

Share this

How To guides

Howopia is a new website dedicated to bringing together a community of experts to create the most useful 'How To' guides, to help you to achieve almost anything.

Related links