Lemon Chicken

Lemon Chicken

Ridiculously easy and delicious. It creates its own gravy. Works well with any veg, cauliflower rice, or salad. Great as a cold leftover for a packed lunch. Remember to enjoy the skin!
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 25 mins


  • 1 whole chicken preferably free range
  • 2 lemons
  • 4 sprigs fresh rosemary
  • salt and pepper
  • 2 kallo yeast free organic chicken stock cubes


  • Pre heat the oven to 160 fan, 180 electric or gas 4.
  • Boil the kettle.
  • Place chicken in a roasting tin.
  • Take the ends off the lemons. Cut in half. And prick all over with a fork, right through the skin.
  • Season the chicken inside and out with salt and pepper.
  • Stuff the lemons into the cavity. If they don't all fit place cut side down in roasting tin.
  • Push the rosemary sprigs into the cavity around the lemons.
  • Pour boiling water all over the skin and fill up the roasting tray about a third to halfway.
  • Pop the stock cubes into the water, allow to soften and mash slightly.
  • Roast in the oven for one and a half to one and three quarters hours. Check the legs aren't pink.
  • Leave to rest in a warm place for 20 minutes, half an hour.
  • Remove the lemons and squash so that the juice goes into the sauce.
  • Strain into a gravy boat and serve poured over the chicken.

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