Lemony roasted chicken

Recipe from: 4 March 2014
recipes roast chicken

Ingredients 13
Servings 1
Minutes 00:10


Serving Change
  • 1
    whole chicken
  • 125
    butter - room temperature
  • 1
    chopped rosemary
  • 1
    chopped thyme
  • 2
    parsley - roughly chopped
  • 3
    cloves of garlic - minced
  • Zest of 1 lemon
  • Juice of 2 lemons
  • Juice of 1 lime
  • Sea salt and freshly ground black pepper
  • Knob of butter
  • 2
  • 1
    boiling water


Preheat the oven to 180°C

Place the chicken in a greased baking tray. Combine the butter, rosemary, thyme, parsley, garlic and lemon zest.

Using your fingers, gently ease the skin away from breast and rub in some of the butter/herb mixture. Rub the remaining mixture over the rest of the chicken. Squeeze lemon and lime juice over the chicken, and stuff the chicken cavity full of the squeezed lemons. Season with salt and pepper.

Bake in the oven for about 45-55 minutes or until the bones can easily be pulled out from the thighs.

Remove the chicken. Loosen the pan drippings, add a knob of butter and place the pan over low heat on your stove top. Add the flour and stir while adding boiling water to make a lovely gravy.

Season to taste.

Recipes developed for Food Lover's Market by Marie-Louise Guy and Callie Maritz from CAKEBREAD.


Read more on: chicken  |  roast  |  recipes


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