Garlic roasted chicken

Garlic roasted chicken


114 people made this

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

Jennifer Goldberg

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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Reviews (11)


I liked it but my wife didn't. I really like garlic and so does she but I guess she doesn't like it as much as I do. As much as I enjoyed this recipe I still felt gulity using all that butter. - 18 Jul 2008


Altered ingredient amounts. I only used 70/80 grams of butter and that was plenty, also next time I would not used the whole lemon as I am onyl cooking for 2 so small chicken was used. - 03 May 2009


This recipe was delishious, although I think there was too much garlic...I would personally use a little less. It was literally coming out my pours the next day. Other than that it was very tastey, I would also recomend eating it cold the next day with a salad yum! - 04 May 2010

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