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
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
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Method Prep:20min › Cook:1hr › Extra time:15min › Ready in:1hr35min
Preheat oven to 200 C / Gas 6.
Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper together in a bowl.
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.
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.