This deliciously succulent roast chicken is flavoured with rosemary, lemon and garlic. Rub the skin with butter and salt to get it extra crispy!
Who doesn’t love a good roast chicken? Will and I have a lot of chickens because the shop down the road seems to always have them reduced so we pretty much have a permanent supply of chickens in our freezer. It’s great.
Leftover roast chicken is a wonderful thing too. A roast chicken we cook for the two of us on a Sunday night can last us the next two or three days for dinners and you can make amazing things like these chipotle chicken quesadillas or these chicken mini pizzas or even these chicken chilli nachos.
There are many ways to roast a chicken and we have tried loads of different methods. This is the best way we’ve found. It’s so full of flavour and the meat is so moist (yeah yeah I know, everyone hates that word but I happen to think it’s perfectly acceptable when you’re talking about food). Also it tastes really delicious without flavouring the meat so much that you can’t use the leftovers for other things. Basically garlic goes with everything worth eating so it’s all good.
Just look at that skin! So crispy and brown and salty and and and just so freaking good. We served this chicken with the most insane roasted garlic mash which is coming to the blog very soon so keep an eye out for those too!
Perfect Roast Chicken with Lemon, Rosemary & Garlic
This deliciously succulent roast chicken is flavoured with rosemary, lemon and garlic. Rub the skin with butter and salt to get it extra crispy!
Ingredients
- 1.7 kg Chicken
- Bunch Fresh Rosemary leaves picked
- 1/2 Lemon
- 5 cloves Garlic
- 100 g Butter unsalted
- Salt
Instructions
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Preheat the oven to 180°C. Pat dry your chicken and place in a roasting tin. Place the garlic and half a lemon into the cavity of the chicken. Gently pull the skin away from the top of the chicken and place a handful of rosemary leaves underneath the skin along with a couple of slices of butter. Rub the rest of the butter into the skin of the chicken making sure to get it into all the nooks and crannies. Sprinkle salt all over the chicken, be generous.
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Place the chicken into the oven and cook for 20 minutes. Then turn down the oven to 160°C and cook for another 70 minutes. Once the time is up make a cut into the chicken and make sure the juices run clear. Leave to rest for 10 minutes under a sheet of foil before carving.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS Roast chicken with rosemary, lemon and garlic?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Caramelised butternut squash with rosemary and thyme
Garlic butter coconut chickpeas with asparagus
4 comments
OH YES!!!!
That crispy skin is calling my name.
I want to reach in to the screen and rip it off.
Chicken skin is my favourite bit of the whole roast chicken and yours looks fabulous!
What a perfect way to cook a whole chicken – and this combo of herbs is to die for! I can only imagine how wonderful your house smells while it’s roasting. 🙂
Mmmm, I have never tried using rosemary and lemon when roasting a chicken but will do next time! Thanks for the inspiration!
Now that’s quite a different recipe. I love whole baked chicken and I grew up with that Sunday food served with clove infused rice. We add olive oil, instead of butter, and thyme too. I am curious about the addition of lemon flavors. Looks delicious!