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Lemon, garlic and rosemary roast chicken

If you’ve never cooked a roast chicken before, now is the time to give it a go! Here, I’ve focused on classic and simple flavours that do all the work for you. Just a little preparation and you’re left with a beautifully browned, crispy-skinned roast chicken in a puddle of buttery, garlic juice. Serve with your choice of sides.

Time to prep : 15 minutes

Time to roast : 50 minutes - 1hr 10 minutes

Servings : 6


1.5–2kg whole chicken

4 tbsp softened butter

4 sprigs fresh rosemary, finely chopped

2 garlic cloves, finely chopped

2 lemons

1 whole garlic bulb

Salt and pepper, to season


  1. Pre-heat a fan oven to 200°C.

  2. Put the chicken on a chopping board and pat dry with kitchen paper, removing any excess moisture will help give it a really crispy, golden skin. Season every surface of the chicken, inside and out with lots of salt and pepper.

  3. Make a herby baste by mixing the butter with most of the chopped rosemary, the crushed garlic cloves and the grated zest of 1 of the lemons. Gently lift the skin away from the breast of the chicken and press three-quarters of the butter paste underneath the skin on both sides, easing it in with your fingers. Rub any remaining butter all over the outside of the chicken..

  4. Push 1 whole lemon (the one with the zest still on) inside the cavity of the chicken. Cut the other lemon in half and remove any seeds. Slice the whole garlic bulb in half horizontally. Place the chicken in a large, ovenproof skillet or roasting tin and tuck the halved lemon and halved garlic bulb around the chicken. Scatter with the remaining rosemary.

  5. Roast for 50 minutes –1 hour 10 minutes, depending on size. To check for doneness, use a sharp knife to shred some of the meat along the thigh bone – the meat should look white and opaque and the juices run clear.

  6. Let the chicken rest in the skillet for at least 15 minutes before carving with a sharp knife. Pour the buttery pan juices over the top of the meat and serve with the roasted lemon and garlic alongside.

Nutritional Information

(per serve, with skin)

430 calories

52g protein, 0g carbs, 24g fat

Good to know:

  • Shred any leftover chicken from the carcass and store in an airtight container in the fridge for up to 5 days. Use in salads, wraps, sandwiches etc.


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