Oven-roasted chicken with herbs and lemon

I'm sure you're familiar with the smell of roast chicken with a hint of lemon and that unmistakable aroma of herbs that fills the house. That's exactly what today is about! Roasting a good whole chicken to enjoy with the family (in our case, it's usually on Sunday). This recipe for roast chicken with lemon and herbs is simple but delicious.

The key to a good roast chicken is not only in the fresh and aromatic ingredients, but in the cooking method: cast iron . Cooking in a cast iron pan has great advantages. Iron retains and distributes heat evenly, allowing the chicken to be cooked perfectly, with a golden, crispy skin on the outside , while the meat remains juicy and tender on the inside. In addition, this type of material is ideal for oven roasts because it retains heat even after it is removed, keeping the food warm until it is ready to serve.

Oh! And don't forget the second trick for a great roast: constantly baste the chicken with the juices from the pan - don't forget to apply the juice from the pan over the meat with the help of a spoon or a syringe. The flavour and juiciness are multiplied by 10, doing so!

With roasted lemons that add that tasty citrus touch and fresh herbs, this chicken will become one of your favorite recipes. Let's get to it!

Ingredients:

• 1 whole chicken (approx. 1.5-2 kg)
• 2 lemons
• 4-5 cloves of garlic
• 2-3 sprigs of fresh thyme
• 2-3 sprigs of fresh rosemary
• 2 tsp dried thyme
• 2 tsp dried oregano
• 1 tsp sweet paprika
• Extra virgin olive oil
• Salt
• Black pepper to taste (or mix of peppers)
• 1 tbsp butter (optional)
• 100 ml of cognac or muscatel (optional)

Preparation

1. Preheat the oven to 200°C.
2. Wipe the chicken with a little paper towel.
3. Generously season the outside of the chicken with salt and pepper, and also spoon some inside or rub it with the salt.
4. Cut a lemon in half and place one half inside the chicken, along with 2 or 3 whole garlic cloves (you can crush them slightly to release more flavor), and a few sprigs or leaves of fresh thyme and rosemary.
5. In a small bowl, mix 2-3 tablespoons of olive oil with a couple tablespoons of dried thyme, oregano, 1 tablespoon of sweet paprika and a pinch of salt and pepper. If you want the chicken to be juicier, add a tablespoon of melted butter.
6. Rub or brush this herb and spice mixture all over the chicken, thoroughly coating the breast, wings, and legs. Be generous with the coating—we want it extra flavorful! You can spoon the mixture into the chicken and lightly prick the meat (use the OXO Seasoning Syringe if you like).
7. Place the chicken breast-side up in the Lodge cast iron pan . Cut the remaining lemon into thick slices and arrange around the chicken. Also add any remaining garlic (arrange 2-4 peeled garlic cloves on top and around the chicken).
8. Place the tray in the oven (in the lower part of the oven) and roast the chicken for approximately 1 hour and 45 minutes (the first 30 minutes at 200 °C, then lower to 170 °C). As the chicken cooks, baste it with the juices released into the tray.
9. Check that the chicken is done by inserting a thermometer into the thickest part of the thigh (not touching the bone). It should reach between 75°C and 80°C.
10. Fifteen minutes before taking the chicken out of the oven (when you see that it is starting to be cooked), drizzle the chicken with a splash of cognac or muscatel, and leave it in the oven at a high temperature. This touch, apart from giving it a touch of great flavour, helps to achieve a crispy crust and a great roasted final touch.
11. When done, remove the chicken from the oven and let it rest for 10-15 minutes before carving so the juices can redistribute.