Roast chicken with rosemary, garlic and lemon

Roast chicken

The humble roast chicken needs no explanation or introduction really. The classic comfort food that warms both bellies and hearts alike. This version combines zesty lemon with the comforting aromas of garlic and rosemary.

Ingredients

Medium chicken
Salt
Pepper
1 large lemon, halved
1 whole bulb garlic, cut in half vertically
2 tbsps butter, softened
1 handful fresh rosemary sprigs, roughly chopped

Roast veg to serve

Method

Pre-heat oven to 180˚C. Wash chicken inside and out then pat dry. Mix softened butter, 1 clove garlic finely chopped and rosemary together into a paste. Loosen skin on breast very carefully with your fingers and push under 1/3 of the butter mixture under the skin. Smooth out as best you can. Rub the rest of the butter mixture over the outer skin, careful to cover all areas. Season with salt and pepper. Insert half of lemon and the two garlic halves into the chicken cavity.

Place in a deep roasting tray and roast in oven for aprox 1hour 20 minutes or until the juices run clear on the thickest park of the chicken. If you feel the skin is starting to get too brown, cover it loosely in foil for the last 20 minutes of cooking.

Let the chicken sit for 10 minutes before carving to let all of the juices settle back into the meat. You can also make a delicious gravy by mixing the juices in the bottom of the pan with a little bit of water and a tiny bit of chicken bisto to thicken. Serve with some lovely roast potatoes and your other favourite veg.

 

Roast chicken with rosemary, garlic and lemon
Author: Cheryl
Prep time:
Cook time:
Total time:
Serves: 4
The humble roast chicken needs no explanation or introduction really. The classic comfort food that warms both bellies and hearts alike. This version combines zesty lemon with the comforting aromas of garlic and rosemary.
Ingredients
  • Medium chicken
  • Salt
  • Pepper
  • 1 large lemon, halved
  • 1 whole bulb garlic, cut in half vertically
  • 2 tbsps butter, softened
  • 1 handful fresh rosemary sprigs, roughly chopped
  • Roast veg to serve
Instructions
  1. Pre-heat oven to 180˚C. Wash chicken inside and out then pat dry. Mix softened butter, 1 clove garlic finely chopped and rosemary together into a paste. Loosen skin on breast very carefully with your fingers and push under 1/3 of the butter mixture under the skin. Smooth out as best you can. Rub the rest of the butter mixture over the outer skin, careful to cover all areas. Season with salt and pepper. Insert half of lemon and the two garlic halves into the chicken cavity.
  2. Place in a deep roasting tray and roast in oven for aprox 1hour 20 minutes or until the juices run clear on the thickest park of the chicken. If you feel the skin is starting to get too brown, cover it loosely in foil for the last 20 minutes of cooking.
  3. Let the chicken sit for 10 minutes before carving to let all of the juices settle back into the meat. You can also make a delicious gravy by mixing the juices in the bottom of the pan with a little bit of water and a tiny bit of chicken bisto to thicken. Serve with some lovely roast potatoes and your other favourite veg.

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