Lemon & Herb Roast Chicken



  • 1 x Whole Chicken


  • 1 x Head of Fennel
  • 250g x Mushrooms
  • Parsley
  • Thyme
  • Rosemary
  • Chervil
  • 1 x Lemons
  • 1 x tsp Garlic Salt
  • Pepper


  • 1 Tbsp x Olive Oil


  • Preheat the oven to 200°c.
  • In a bowl combine the zest and juice of 1 lemon, chopped herbs, olive oil & garlic salt.
  • Slice your fennel and place in a baking tray with the mushrooms and whole chicken.
  • Pour your mix over the chicken, be sure to massage in the dressing and coat the vegetables also.
  • Push the squeezed and zested lemon into the cavity of the chicken, this will add extra flavour from the inside.
  • Roast in the oven for 45 minutes or until the juices run clear. The best way to check if the chicken is cooked is to use a temperature probe, over 70°c at its core is sufficient.
  • Place some foil over the tray and allow the chicken to rest for 15 minutes, this will ensure the bird is moist and tender.
  • To serve slice from the breast and remove the skin.
  • This is a great dish for the whole family to enjoy, serve with vegetables or salad from your allowance. ***
  • When you cook meat, it typically loses 25% of its weight on average. You can use this as a rule of thumb ;therefore, you can allow yourself maximum 95g of cooked meat per day.
Ian Weight Loss

Lost 5st 4lbs
in 12 weeks

Best thing since a slice of cake.! After seeing a picture of myself at Christmas 2015, l decided to do something so l took the plunge and phoned Alevere.  Hard bit done, the diet is simple, follow it as advised, and watch the pounds fall off, and they literally did.  The hardest thing is walking through the doors, but remember everyone there is in your shoes. I feel 21 again.

Ian Kitchingman