The best roasted chicken

The best roasted chicken

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About this recipe: Chicken rubbed with a mixture of butter, rosemary, garlic and lemon zest is roasted for 1 hour in this recipe you will use over and over again!

Patricia Feeney Monson

Serves: 6 

  • 55g butter, softened
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 lemon, zested and halved
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 whole chicken
  • 1 tablespoon olive oil

Prep:20min  ›  Cook:1hr  ›  Extra time:15min  ›  Ready in:1hr35min 

  1. Preheat oven to 200 C / Gas 6.
  2. Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper together in a bowl.
  3. Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a roasting tin.
  4. Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. Let rest before carving, about 15 minutes.


I like to let the chicken rest in the fridge for a few hours or a full day after placing the herb butter under the skin.

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