Roast Chicken with Lemon & Garlic (Panasonic Convection/Combi)

A simple Sunday roast made weeknight-easy. Crisp skin, juicy meat, and bright lemony juices — with options for Panasonic convection or combination mode.

Table of Contents

🍽️ Overview

🍽️ Ingredients

🍽️ Method

🍽️ Tips & Substitutions

🍽️ Bibliography

Overview

Serves 4–6 • Prep 15 min • Cook 60–75 min (convection) or 45–55 min (combi). A 1.6–1.8 kg chicken roasted with lemon, garlic and thyme. Use pure convection for classic texture, or combination mode to speed things along.

Ingredients

• 1 whole chicken (1.6–1.8 kg)
• 1 lemon, halved • 6 garlic cloves, crushed • 2 tbsp olive oil • 1 tsp sea salt • ½ tsp black pepper
• 6 sprigs thyme • 150 ml chicken stock

Method

1. Pat the chicken dry. Rub with oil, salt, pepper; stuff cavity with lemon and half the garlic. Scatter thyme and remaining garlic in a roasting dish; pour in stock.

2 (Convection). Preheat to 190 °C. Roast 60–75 min until juices run clear (or 74 °C at the thickest part). Rest 10 min.

2 (Combination). Set 180 °C + ~300 W microwave (or the closest “Combi” level). Roast 45–55 min, rotating once if needed. Rest 10 min.

3. Skim the tray juices; squeeze the roasted lemon into the pan. Simmer briefly for a quick gravy.

Tips & Substitutions

For extra-crisp skin, finish under grill for 3–5 min. If your model uses “Combi 1/2/3”, pick the level closest to ~300 W during convection.

Bibliography

Panasonic-style home testing; standard roasting guidance.