Rosemary & lemon roast chicken

Rosemary & lemon roast chicken

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(22 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


  • 20g pack rosemary



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

  • 3 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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.

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Comments, questions and tips

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maggiebleksley's picture
23rd Aug, 2017
Looks like a great recipe and I shall try it, but it looks as if it's intended for very greedy people if it only serves 2! A chicken that size serves 3 of us (all adults) with some left for sandwiches the next day.
9th Jul, 2017
My favourite roast chicken recipe. Delicious and really juicy. The chilli gives a lovely warmth. The whole family love it.
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!
maggiebleksley's picture
23rd Aug, 2017
Isn't this a proper roast meal? Looks like one to me.


4th May, 2020
Is the "small chilli" the sort that's about 10cm long, or the very small spicy ones that are about the length of a matchstick?
lulu_grimes's picture
5th May, 2020
Hi Dan, I'd base your chilli choice on how hot you want the chilli effect to be. The short Thai ones are usually very hot and the longer red ones that are easily available are usually less hot. it's best to check first before committing to using a whole half. I hope this helps
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