Name: Rosemary & lemon roast chicken
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 2
Cuisine: Italian
Ingredients: 20g pack rosemary; 3 tbsp butter; 1 garlic clove crushed; 1 lemon zested and then halved; ½ small red chilli deseeded and chopped; 1 ¼kg whole chicken preferably free-range; 4 medium carrots

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Rosemary & lemon roast chicken

Rosemary & lemon roast chicken

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 1 hr and 10 mins

A star rating of 4.8 out of 5.31 ratingsRate

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This Italian-inspired roast chicken couldn't be easier, but the result is really special.

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Ingredients

Nutrition

Units:

MetricUS

20g pack rosemary
3 tbsp butter
1 garlic clove

crushed
1 lemon

zested and then halved
½ small red chilli

deseeded and chopped
1 ¼kg whole chicken

preferably free-range
4 medium carrots

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Nutrition: per serving

kcal890
fat57g
saturates24g
carbs15g
sugars13g
fibre4g
protein80g
salt0.99g

low

Method

step 1

Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
step 2

Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.

RECIPE TIPS

QUICK ITALIAN SALAD

Toss a couple of large handfuls crisp salad leaves with a few Peppadew peppers from a jar and some sliced black olives. Top with a few tbsp toasted pine nuts and dress with olive oil and red wine vinegar.

SPEEDY SALSA VERDE

Chop a handful of flat-leaf parsley. Mix with 1 tbsp capers, 1 finely sliced shallot, 1 tbsp balsamic vinegar and 2 tbsp extra virgin olive oil, plus a little seasoning.

Recipe from Good Food magazine, February 2011

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A star rating of 4.8 out of 5.31 ratings

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