Roast Chicken

Roast Chicken with Lemon, Garlic and Rosemary

There are many ways to roast a chicken. This particular roast chicken recipe is a personal favourite. I love the flavour and the chicken is extra juicy (including the breast meat). The juice from the roasting is so delicious. The aroma that fills the house during roasting is heavenly. Any left over chicken can be used to fill sandwiches or add to a salad for the next day’s meal. I use the chicken bones (after carving out the meat) to make chicken stock.

My son taught me how to spatchcock the chicken – this will help to roast the chicken evenly, ensuring the thighs and drumsticks are fully cooked without drying out the breast meat. To spatchcock a chicken, use a pair of kitchen scissors to cut along the side of the backbone. Then pull the chicken apart and press down on the breast bone. This will ensure all the meat are in one thickness for even roasting.

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  • 1 whole chicken
  • 1 tablespoon finely grated lemon rind
  • 2 cloves garlic (chopped)
  • 1 tablespoon rosemary (chopped)
  • 20 gm butter (soften)
  • 1 teaspoon salt
  • Dash of black pepper


1. Mix all the ingredients (other than the chicken) in a bowl and set aside.

3. Separate the skin from the flesh of the chicken using the back of a spoon. Push gently through without breaking the skin.

4. Put the butter mixture in the space between the skin and the flesh and spread the mixture evenly, pushing it deep into the drumsticks.

5. Use kitchen scissors to cut through the back bone of the chicken. Pull the chicken apart and press down on the breast bone.

6. Spread remaining butter on the surface of the skin. Place chicken into the roasting dish, with breast meat facing up.

7. Set the oven temperature at 180°C (fan forced) and place the roasting dish in the oven.

8. Roast the chicken for a total of 45 mins (after the oven temperature reaches 180°C).  Baste the chicken with the roasting liquid every 15 minutes until the chicken is golden brown.

6. To check if the chicken is cooked, insert a food thermometer into the thickest part of the chicken – temperature should reach at least 75°C.

7. Remove the chicken and pour the sauce into a small bowl. Skim off the oil that floats on top.

8. Carve the chicken and serve with the super delicious sauce. Yum!


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