Rosemary & lemon roast chicken

Rosemary & lemon roast chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins


Serves 2
This Italian-inspired roast chicken couldn't be easier, but the result is really special

Nutrition and extra info

Nutrition: per serving

  • kcal890
  • fat57g
  • saturates24g
  • carbs15g
  • sugars13g
  • fibre4g
  • protein80g
  • salt0.99g
Save to My Good Food
Please sign in or register to save recipes.


  • 20g pack rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 garlic clove, crushed
  • 1 lemon, zested and then halved



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ small red chilli, deseeded and chopped
  • 1¼kg whole chicken, preferably free-range



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 4 medium carrots



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Jul, 2016
Love this recipe! Have made it a few times now and it always gets good reviews. I don't bother with the carrots - personal preference. Have used this recipe for a normal roast dinner but also with homemade potato salad, yum!
26th Jun, 2016
This was absolutely delicious - so flavoursome and succulent - light and summery. Very easy to do. We loved the carrots as well. Covered with foil when the chicken was browned and added small glass of white wine to the pan. The juices created were plentiful and very tasty - skimmed off the butter and served as it was. Will be the only way to cook chicken from now on!
25th Mar, 2016
This was delicious and easy to prepare. Really lovely tang to the meat and kept it really juicy. Will definitely be doing this lots! No need for the carrots I would say. We had it with new potatoes which I finished in the oven with lemon and olive oil and a mixed salad. I also added a bit of cornflour to the juices in the pan and poured a bit of it over the meat.
6th Mar, 2016
Made this for Mother's Day. Extremely yummy roast chicken. Will be making again.
1st Mar, 2015
Easy choice for a Sunday roast, the chicken was very flavoursome and moist. I put all roast ingredients in the same roasting dish and everything cooked perfectly, the roast potatoes took on the lemon flavour. Definitely recommend that your give this a try
21st Aug, 2014
Making right now , the mixture smelt so good . Cooking and smells so tasty can't wait to try it.
morevolnuetsa's picture
20th Apr, 2014
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!
31st Mar, 2014
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.
19th Feb, 2014
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
3rd Jun, 2013
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.