Rosemary & lemon roast chicken

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• Four Candles

  23 January 2011

  Four Candles rated and commented on this recipe

  

  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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• MajaMP

  06 February 2011

  MajaMP rated and commented on this recipe

  

  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.

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• Tony

  06 February 2011

  Tony rated and commented on this recipe

  

  Tasty. moist meat, very easy to prepare, will definately be making again

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• nickki

  02 May 2011

  nickki rated and commented on this recipe

  

  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

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• redrotunda

  02 October 2011

  redrotunda rated this recipe

  

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• Janey

  12 March 2012

  Janey commented on this recipe

  Sooo tasty :-)

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• Lauran

  14 October 2012

  Lauran rated and commented on this recipe

  

  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.

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• Rish

  31 March 2013

  Rish rated and commented on this recipe

  

  Beautifully moist meat and fantastic flavours.

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 1 hr 10 mins

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

PER SERVING

890 kcalories, protein 80g, carbohydrate 15g, fat 57 g, saturated fat 24g, fibre 4g, sugar 13g, salt 0.99 g

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