This is, without doubt, one of my all-time favourite dishes. There are few things that compare to the delicious, inviting aroma emanating from the kitchen when this chicken is roasting to perfection. Stuffed with garlic and lemon, drizzled with butter and rosemary, with some extra lemon juice for good measure, this is a hit that you’ll be making for years to come. The fragrant woody taste of the rosemary is perfectly matched with the creaminess of the butter, making the skin crisp and tasty. The citrus flavours are complimented with crushed garlic cloves and the entire dish comes together beautifully!
Roast Chicken with Garlic, Lemon and Rosemary
- 1.5 kg chicken, washed and giblets removed
- 2-3 lemons
- 2 sprigs rosemary
- 6 garlic cloves
- 50g melted butter
- Olive oil
- Salt and freshly cracked black pepper
Making it happen:
1. Preheat the oven to 200°C (390°F). Remove the giblets if necessary, wash the chicken under running water and pat dry. Season the chicken thoroughly, on both sides and inside the cavity, with salt and pepper.
2. Cut 2 of the lemons into quarters, crush the garlic cloves and stuff inside the cavity. Melt the butter, add the rosemary leaves, two tablespoons of olive oil and the juice of half a lemon. Pour over the chicken and make sure it’s spread across the entire chicken, including underneath.
3. Roast the chicken at 200°C for half an hour, remove from the oven and pour the juices over it. Turn down the heat to 180°C (350°F) and roast the chicken for another hour. If it’s not done after an hour, roast it for another 10 minutes.
The result is a a moist, tender chicken with crispy, buttery, zesty skin and meat infused with garlic and lemon.