Rosemary & lemon roast chicken

Rosemary & lemon roast chicken

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(10 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
890
protein
80g
carbs
15g
fat
57g
saturates
24g
fibre
4g
sugar
13g
salt
0.99g

Ingredients

  • 20g pack rosemary
  • 3 tbsp butter
  • 1 garlic clove, crushed
  • 1 lemon, zested and then halved
  • ½ small red chilli, deseeded and chopped
  • 1¼kg whole chicken, preferably free-range
  • 4 medium carrots

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Method

  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.
  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 from Good Food magazine, February 2011

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Comments

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alexandra1980's picture

Making right now , the mixture smelt so good . Cooking and smells so tasty can't wait to try it.

morevolnuetsa's picture
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We really enjoyed having it for our Easter lunch. It was very adequate substitute for a proper roast meal. Here, in Barcelona, all supermarkets are closed on Sunday, so we only had an option to get a chicken from a local street butcher. It worked really well, thank you!

Lfrench88's picture

This is a lovely recipe. We kept very much to the ingredients except added two chilli's as we like our food with a kick! And we had to use dried rosemary as did this on the night. Turned out great would use this again.

flyingwoolf's picture
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I added raw potatoes to the roasting tin with the carrots, and didn't use the chilli in the butter.
Quantities, temperatures and timings were spot on for a fan oven. Potatoes and carrots were cooked to perfection, along with the chicken, which was moist and full of flavour.
I made a sauce with the juices in the roasting pan - deglazed with a small amount of chicken stock and white wine, and then thickened with cornflour - delicious!! Definitely a recipe to repeat.

ade_in_the_kitchen's picture
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I cooked this yesterday and was delighted with the results.

The rosemary and garlic add a subtle yet deep flavour to the chicken. I don't think I'll cook plain old roast chicken ever again!

I served it with an Italian salad, garlicky fondant potatoes and a pesto & mozzarella focaccia. The recipes are all on here and they fitted together very well for a relaxed family meal.

rishworth's picture
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Beautifully moist meat and fantastic flavours.

pass_the_cheese's picture
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Very nice. I used a lime instead of a lemon, two cloves of garlic instead of one and I omitted the chilli. I also added honey, olive oil and par-boiled potatoes to the roasting dish with the carrots, these were lovely.
The only problem I had was that the skin of the chicken started to char slightly, perhaps I had it too high up on the shelf in the oven?
The meat was a bit dryer than it is when I cook chicken in a lidded dish, but I would definately try this recipe again, covering the meat for the first half of it's cooking time to retain the moisture.

jacoakley's picture

Sooo tasty :-)

nigellasno1fan's picture
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I made this last night, it was really delicious. The garlic, lemon & Rosemary gave the chicken a lovely flavour. Even my children commented on it and said it was nicer than 'plain' roast chicken! Will definitely make often

tonykerr's picture
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Tasty. moist meat, very easy to prepare, will definately be making again

majamp's picture
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It was quite good. I rubbed most of the butter on the outside of the skin though. I served it with steamed broccoli, carrots and sugarsnaps.

jweg1210's picture
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Made for friends last night, served with cubes of roasted potatoes and greek salad. Fantastic easy food that still tastes special. The scant remains went down a treat this evening in a wrap with hummus, leaves and torn coriander.

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