Oven-Roasted Chicken with Herbs and Lemon

You're probably familiar with that roasted chicken smell with a hint of lemon and that unmistakable aroma of herbs that fills the house. That's exactly what today's about! Roasting a whole chicken to enjoy with family (in our case, it's usually on Sundays). This lemon and herb roast chicken recipe is simple but delicious.

The key to a great roast chicken lies not only in fresh, aromatic ingredients but in the cooking method: cast iron. Cooking in a cast iron pan has great advantages. The iron retains and distributes heat evenly, which allows the chicken to cook perfectly, with a golden, crispy skin on the outside, while the meat stays juicy and tender on the inside. Also, this kind of material is ideal for oven roasts because it retains heat even after being removed, keeping the food warm until it's ready to serve.

Oh! And don't forget the second trick for a great roast: baste the chicken constantly with the pan juices -don't forget to keep applying, using a spoon or a syringe, the pan juices over the meat. The flavor and juiciness multiply by 10 when you do this!

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

Ingredients:

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

Preparation

1. Preheat the oven to 200 °C.
2. Clean the chicken with a bit of paper towel.
3. Generously season the outside of the chicken with salt and pepper, and add a little inside or rub it with salt.
4. Cut one 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 some sprigs or leaves of fresh thyme and rosemary.
5. In a small bowl, mix 2-3 tablespoons of olive oil with a couple of tablespoons of dried thyme, oregano, 1 of sweet paprika and a pinch of salt and pepper. If you want the chicken juicier, add a tablespoon of melted butter.
6. Rub or brush this herb and spice mixture all over the chicken, covering the breast, wings and legs well. Be generous when coating it, we want it very flavorful! You can put the mixture inside the chicken and prick the meat a bit (if you want, use the Seasoning syringe OXO).
7. Place the chicken in the Lodge cast iron pan with the breast facing up. Cut the other lemon into thick slices and distribute them around the chicken. Do the same with any remaining garlic (place 2 to 4 peeled garlic cloves on and around the chicken).
8. Put the tray in the oven (on the lower side) and roast the chicken for about 1 hour and 45 minutes (the first 30 minutes at 200 °C, then lower to 170 °C). Throughout the cooking, baste the chicken 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 (without 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 it starting to be done), pour a splash of cognac or muscatel over the chicken, and leave it in the oven at high temperature. That touch, besides adding a great bit of flavor, helps to achieve a crispy crust and a lovely final roast note.
11. When it's done, take the chicken out of the oven and let it rest for 10-15 minutes before carving so the juices redistribute.