Ah, oven-roasted chicken – a classic dish that never fails to delight with its golden-brown skin, tender meat, and mouthwatering aroma that fills the kitchen. Picture a whole chicken, seasoned to perfection and roasted to crispy, juicy perfection in the oven, its skin crackling and its flesh succulent with flavor.

First, let’s talk about the seasoning – the key to infusing the chicken with irresistible flavor. Imagine a blend of aromatic herbs and spices, such as rosemary, thyme, garlic, paprika, and a touch of salt and pepper, creating a savory rub that coats every inch of the bird. As the chicken roasts in the oven, the seasonings meld together, forming a tantalizing crust that locks in moisture and enhances the natural flavors of the meat.

Now, let’s discuss the cooking process – slow and steady, allowing the chicken to cook evenly and develop that coveted crispy skin. Picture the chicken nestled on a roasting rack in a hot oven, its skin browning and crisping as the heat works its magic. The aroma fills the air, teasing your senses and building anticipation for the feast to come.

But the true beauty of oven-roasted chicken lies in its versatility. Whether you prefer a simple, classic roast chicken with just salt, pepper, and a squeeze of lemon, or you opt for a more adventurous flavor profile with a spicy rub or a tangy marinade, the possibilities are endless. And let’s not forget about the side dishes – whether you pair your roast chicken with roasted vegetables, creamy mashed potatoes, or buttery dinner rolls, it’s a meal that’s sure to satisfy any appetite.

And then there’s the moment of truth – carving into the chicken and revealing the tender, juicy meat within. Each slice yields to the knife with a satisfying resistance, releasing a burst of savory aroma and revealing the succulent goodness that lies beneath the crispy skin.

Whether enjoyed as a comforting weeknight dinner with family or served as the centerpiece of a festive holiday feast, oven-roasted chicken is a timeless classic that never fails to impress. With its simple preparation, delicious flavors, and universal appeal, it’s no wonder that roast chicken holds a special place in the hearts and kitchens of home cooks everywhere.



  • 1 chicken from 1.2 to 1.5 kg
  •  1 large lemon
  •  1 tbsp oregano
  •  1 tbsp thyme
  •  1 tbsp rosemary
  •  1/2 tbsp black pepper
  • fine salt
  • extra virgin olive oil


1. Take the chicken out of the fridge in advance. If you can, keep it out for 2-3 hours.

2. Clean it up. If you have bought it, remove the gummy that it will bring on the legs and save it for later. Remove feathers and other “gifts” that chickens usually bring. But beware, no water. “Dry cleaning”, with the little hand, with a pair of tweezers or with a kitchen torch.

3. Salt it generously on the outside and inside. The chicken should be well salted. Brush it with oil (inside and out). Also add the spices (inside and out). Massage the chicken so that everything integrates perfectly. Cut the lemon in half and insert one half inside.

4. Join the hind legs and tie them, also closing the bottom. You can do it with the same rope that chickens usually bring. The idea is that the chicken remains closed so that it does not dry out.

5. Preheat the oven to 180ºC with heat up and down (without fan) for 10 or 15 minutes.

6. Cut the tip of the other lemon half (see the image). The idea is that it is a stable support for the chicken during a good part of cooking and that it provides an extra to the sauce. Place it on the middle of an ovenproof tray with the widest side facing up.

7. Place the chicken on the lemon with the breasts facing down. Bake for 60 minutes.

8. Carefully flip the chicken. Place it back on top of the lemon. Water it with its juices. Bake 30 more minutes.

9. Put the grill mode. Grill the chicken for 5 minutes so that it is golden and crispy.


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