• Salt and Pepper
  • 2 teaspoons fresh or dried rosemary
  • 2 teaspoons fresh or dried thyme


  1. Rub chicken with 1 tablespoon oil then season with salt and  pepper. Prepare your by drizzling a little extra-virgin olive oil in the bottom of the pan. Place chicken, skin side up then top with lemon slices and season with rosemary and thyme.  Add a few more lemon slices around the chicken in the pan tucking in the bottom of the chicken.
  2. Roast chicken 20 minutes then turn pan around in the oven.  Continue roasting until a thermometer inserted into thickest part of breast reaches 165 degrees.  This will take about 25 to 30 minutes.
  3. Transfer chicken to a large carving board, and let rest 7-10 minutes. Cut chicken into slices and serve with roasted lemons and pan juices. 


 I also made mini-yorkshire pudding to go with our dinner.  (you can follow the recipe but just bake in ramekins)