Lemon & Herb Summer Roast Chicken

Ingredients

• 1 whole chicken (about 1.5–2kg)
• 1–2 lemons, halved
• 3–4 garlic cloves, lightly crushed
• A generous bunch of fresh herbs (rosemary, thyme, and parsley work well)
• 3–4 tbsp olive oil
• Sea salt and freshly ground black pepper
• Optional: handful of baby potatoes or seasonal vegetables (courgettes, carrots, onions)

Method

1. Preheat the oven to 200°C (180°C fan).
2. Prepare the chicken
   Pat the chicken dry and season generously inside and out with salt and pepper. Stuff the cavity with lemon halves, garlic cloves and a handful of fresh herbs.
3. Add flavour
   Rub the skin with olive oil and scatter over extra herbs. If using, arrange baby potatoes or seasonal vegetables underneath the chicken to roast in the juices.
4. Roast
   Place in a deep roasting dish or a large ANTA stoneware salad bowl. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the juices run clear when pierced at the thickest part.
5. Rest and serve
   Allow the chicken to rest for 10–15 minutes before carving. Spoon over the pan juices and serve straight from the dish for a relaxed, shared summer meal.