Rosemary & garlic roast chicken

Cooking Meat Rosemary & garlic roast chicken

For moist, flavourful chicken, pack it with garlic butter and rosemary before roasting.

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Egg free Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180°C. Run your fingers under the skin of chicken to create a pocket.
  2. Halve 1 lemon and reserve. Cut remaining lemon into 4 wedges. Combine the butter and garlic in a bowl and season with salt and pepper. Press the butter mixture into the chicken pocket. Place rosemary and 3 lemon wedges in the chicken cavity.
  3. Place chicken in a roasting pan. Squeeze over remaining lemon wedge. Drizzle with oil. Place garlic around chicken. Roast for 1 hour or until chicken is golden and cooked through.
  4. Preheat a chargrill on medium. Cook onion and reserved lemon halves for 3-4 minutes or until charred. Serve with the chicken.

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1.5kg whole chicken
2 lemons
60g butter, at room temperature
3 garlic cloves, crushed
4 large sprigs fresh rosemary
1 tbsp olive oil
1 garlic bulb, halved
2 red onions, cut into quarters

Adv

Autors
Preparation time
15
Cooking time
1:00
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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