Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) lemon juice (freshly squeezed)
  • 4 cloves garlic, minced
  • 2 teaspoons (10 g) dried thyme
  • 2 teaspoons (10 g) dried rosemary
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2 g) black pepper
  • 1 whole chicken, cut in half (approximately 3-4 lbs / 1.5-2 kg)
  • 1 lemon, halved
  • Fresh herbs (e.g., thyme or rosemary) for garnish

Instructions:

  1. In a mixing bowl, combine olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
  2. Pat the chicken halves dry and place them in a roasting pan. Pour marinade over chicken, ensuring it’s evenly coated. Cover and refrigerate for at least 30 minutes.
  3. Preheat your oven to 425°F (220°C).
  4. Remove chicken from refrigerator and briefly bring to room temperature. Squeeze lemon halves over the chicken and place them in the roasting pan.
  5. Roast in the oven for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) and skin is golden brown.
  6. Halfway through cooking, baste the chicken with its own juices for extra flavor and moisture (using a basting brush).
  7. Let the chicken rest for 10-15 minutes before carving. Garnish with fresh herbs.