Equipment
Ingredients
Main Ingredients
- 680 g chicken
- 5 g salt, to taste
- 2 g black pepper, freshly ground
- 2 lemon
- 6 garlic, peeled
- 30 g unsalted butter
- 30 ml olive oil
- 3 g parsley, coarsely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 453 kcal
- Protein
- 37 g
- Carbohydrates
- 12 g
- Fat
- 30 g
- Fiber
- 7 g
- Sugar
- 3 g
- Sodium
- 598 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 125 mg
- Potassium
- 513 mg
- Calcium
- 118 mg
- Iron
- 2.0 mg
- Magnesium
- 55 mg
- Phosphorus
- 318 mg
- Zinc
- 1.6 mg
- Vitamin A
- 97 mcg
- Vitamin C
- 81 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.21 mg
- Niacin
- 17.2 mg
- Folate
- 16 mcg
- Water
- 173 g
Sources: USDA FoodData Central
Method
Preheat the oven to 160°C (325°F).
Season the chicken thoroughly inside and out with salt and black pepper.
Rub the skin of the chicken with the peel of one lemon.
Slice the lemon into eight pieces and squeeze the juice over the chicken.
Insert the lemon pieces and peeled garlic cloves into the chicken cavity.
Melt the butter with the olive oil in a small pan over low heat.
Pour the butter and oil mixture over the exterior and into the chicken.
Tie the chicken legs together using kitchen string to secure the shape.
Roast the chicken in a baking dish for 90 minutes at 160°C (325°F).
Baste the chicken with the accumulated pan juices every 15 minutes during roasting.
Juice the second lemon and pour it over the chicken when 30 minutes of cooking time remain.
Verify the internal temperature has reached 82°C (180°F) in the thickest part of the thigh.
Sprinkle the chopped parsley over the chicken before serving.
Chef's Notes
- Ensure the chicken is patted dry with paper towels before seasoning to help the butter mixture adhere and the skin crisp.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Remove meat from bones before freezing for best results.
Reheating: Reheat in a 150°C (300°F) oven covered with foil until the internal temperature reaches 74°C (165°F).
Troubleshooting
Dry or tough breast meat
Cause: The chicken was cooked past the safe internal temperature.
Fix: Serve with extra pan juices or gravy to add moisture.
Prevention: Begin checking the internal temperature with a thermometer 15 minutes before the timer ends.
Pale, soggy skin
Cause: Insufficient basting or oven temperature was too low.
Fix: Increase heat to 200°C (400°F) for the final 5-10 minutes of cooking.
Prevention: Ensure the oven is fully preheated and baste the bird every 15 minutes.
Cultural Context
This recipe is attributed to Dame Elizabeth Frink, a notable British sculptor known for her bronze outdoor statues.
