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Home Halve kip uit de oven met knoflook en citroen

Chicken Oven Classic Main course Easy Family

A half chicken from the oven is exactly the kind of dish that makes everyone happy: little work, lots of flavour and a golden-brown crust that speaks for itself. For this you need a good baking dish or roasting pan that distributes heat well so the chicken cooks evenly and the juices stay in the dish. With garlic, lemon and fresh herbs this becomes a dish to enjoy together at the table.

Recipe

Half a chicken from the oven with garlic and lemon

A classic half chicken, roasted with garlic, lemon and herbs. Easy to make and impressive on the table.

Course	Main course
Kitchen	Dutch
Servings	2 servings

Preparation time

Preparation time	15 min
Time in oven	50 min
Stiffen up min.	5 min
Total	70 min

Equipment

Baking dish
Sharp knife
Cutting board
Small mixing bowl
Meat thermometer
Kitchen paper
Aluminium foil

Ingredients

1 whole chicken (approx. 1.5 kg), halved
3 tbsp olive oil
4 garlic cloves, crushed, plus 4 extra cloves (unpeeled)
1 lemon, zest and juice, plus 1 lemon in wedges
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 tsp salt
Freshly ground black pepper to taste

How to make half a chicken in the oven with garlic and lemon?

Preheat the oven to 200°C (conventional heat).
Halve the chicken with a sharp knife along the breastbone and backbone. Pat the chicken dry with kitchen paper.
Mix the olive oil with crushed garlic, grated lemon zest, thyme, rosemary, salt and pepper in a small bowl to make a marinade.
Rub the half chicken all over with the marinade. Push some marinade under the skin at the breast for extra flavour.
Place the chicken skin-side up in the baking dish. Add the lemon wedges and the extra unpeeled garlic cloves around the chicken.
Slide the dish into the preheated oven and roast the chicken for 45 to 55 minutes. Baste the chicken halfway through with the pan juices.
Check that the chicken is cooked by measuring the thickest part of the thigh with a meat thermometer: 75°C is perfect. The skin should be nicely golden-brown and crispy.
Let the chicken rest for 5 minutes under aluminium foil before carving. Serve straight from the baking dish for maximum conviviality.

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This recipe works best in a baking dish that holds and distributes heat well. That way the chicken cooks evenly and the pan juices keep their flavour. Serve the chicken straight from the dish, because that instantly makes the moment cozier.

Delicious with crusty bread to dip in the pan juices, a green salad or roasted potatoes. Got leftovers? Use the chicken meat the next day in a wrap or salad. Nothing goes to waste.

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