Garlic roasted chicken

    1 hour 10 min

    A juicy, roast chicken recipe with lots of garlic, rosemary and lemon.

    118 people made this

    Serves: 5 

    • 250g (9 oz) unsalted butter, softened
    • 1 lemon
    • 1 head garlic, peeled and minced
    • 2 tablespoons chopped fresh rosemary
    • 1 whole chicken
    • salt and freshly ground black pepper to taste
    • 1 teaspoon paprika
    • 5 cloves garlic, sliced
    • 5 sprigs fresh rosemary

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Zest the lemon. Slice remaining lemon into quarters and set aside. With hand mixer, combine butter, lemon zest, minced garlic and chopped rosemary.
    3. Take your hand and slide it between the skin and the meat on the chicken breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
    4. Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with kitchen string and tuck the wings into the leg joints to secure.
    5. Place the chicken breast up onto a roasting tin and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.

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