Perfect Roast Chicken with Rosemary, Lemon & Garlic

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This deliciously succulent roast chicken is flavoured with rosemary, lemon and garlic. Rub the skin with butter and salt to get it extra crispy!

Is there anything better than a crispy whole roast chicken?

Whole roast chicken in a black roasting tray

Whole chicken with a slice cut from it

Perfect 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.

For all the fancy and fun meals we make sometimes there’s nothing better than a simple roast dinner. It’s a British classic for a reason (see also shepherd’s pie, sausage casserole and vegetable pie) and chicken is normally what we go for as it’s probably the cheapest and easiest option.

Once you’ve perfected a whole chicken then you can have a roast dinner whenever you want it in just a few short hours. We normally serve it with mashed potatoes and a couple of easy steamed veggies and of course don’t forget the gravy.

Overhead shot of crispy roast chicken with a checked cloth on a marble background

Simple whole roasted chicken with broccoli in a black roasting tin

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.

I always feel happy when I know I’ve got leftover chicken ready to be added to all kinds of yummy dishes.

Crispy whole chicken on a marble surface with a checked cloth

Whole roasted chicken with a slice taken in a black tray

Simple Whole Roasted Chicken

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.

Perfect roast chicken with broccoli and mashed potato

Just look at that skin! So crispy and brown and salty and and and just so freaking good. You can also switch out the herbs you use if you like too. Thyme would be delicious instead of the rosemary if you prefer.

Want more? Get all my other chicken recipes before you go or try one of the ones below!

Whole roasted chicken with a slice taken in a black tray

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!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Traditional
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 6 servings
Calories: 418kcal
Author: Amy Fulwood


  • 1.7 kg Chicken
  • Bunch Fresh Rosemary leaves picked
  • 1/2 Lemon
  • 5 cloves Garlic
  • 100 g Butter unsalted
  • Salt


  • Preheat the oven to 210°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. 
  • Place the chicken into the oven and cook for 20 minutes. Then turn down the oven to 180°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.
Nutrition Facts
Perfect Roast Chicken with Lemon, Rosemary & Garlic
Amount Per Serving
Calories 418 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 14g70%
Cholesterol 137mg46%
Sodium 214mg9%
Potassium 279mg8%
Carbohydrates 1g0%
Protein 25g50%
Vitamin A 605IU12%
Vitamin C 7.8mg9%
Calcium 26mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition information is an estimate and will vary depending on the exact ingredients used.
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  • Reply
    Claire | Sprinkles and Sprouts
    04/09/2017 at 12:10 PM

    5 stars
    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!

  • Reply
    Monica | Nourish & Fete
    04/09/2017 at 12:14 PM

    5 stars
    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. 🙂

  • Reply
    04/09/2017 at 12:42 PM

    5 stars
    Mmmm, I have never tried using rosemary and lemon when roasting a chicken but will do next time! Thanks for the inspiration!

  • Reply
    Helene D'Souza
    04/09/2017 at 2:17 PM

    5 stars
    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!

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