Once the chicken has been allowed to marinate, it's just a matter of putting it in a hot oven for delicious results.

Recipe Kay Burton | Photographs Sarah Long

Roast chicken with garlic, lemon and herbs

Combine the garlic, lemon juice, olive oil, herbs and salt and pepper in a bowl. Place the chicken on a plate and coat with the marinade on both sides (make sure to brush the bits under the wing). Place the chicken in a resealable bag and pour in the remaining marinade. Mix it around in the bag, remove any excess air and seal the bag. Leave in the fridge for at least 30 minutes, or overnight for the best results. Remove from the fridge for 15 minutes before cooking, to bring to room temperature.

To cook the chicken, preheat oven to 200C.

Put a piece of parchment paper on a flat baking tray and place the chicken on top, breast side up. spread the remaining marinade over the top. Place in the oven, middle shelf, and cook for 50-60 minutes. 

When cooked, remove from the oven, cover with foil and rest for about 5-10 minutes. Serve with a few slices of lemon as it is, or carve it into smaller pieces.

This recipe first appeared in the April 2022 issue of SALIFE magazine.