Lemon and Garlic Roasted Chicken

Serves 2.


  • 2 x 650g small chickens
  • 2 lemons, cut into wedges
  • 12 cloves garlic, skin on
  • 12 springs thyme
  • olive oil, for drizzling


  1. Preheat oven to 220°C (425°F).
  2. Place the chickens in a baking dish lined with non-stick baking paper.
  3. Place 2 lemon wedges, 3 cloves of garlic and 3 sprigs of thyme in the cavity of each chicken.
  4. Place the remaining lemon, garlic and thyme in the baking dish.
  5. Drizzle with olive oil and roast for 25–30 minutes or until chickens are cooked through.
  6. Serve with roasted vegetables or a simple salad.