Simple, classic, and always a crowd-pleaser: roast chicken with lemon, garlic, and herbs. Get the whole chicken and all your fresh Queen Victoria Market ingredients delivered straight to your door or via Click & Collect!
Serves 6. Cooking for 4? Just halve the ingredients.
Ingredients:
- 1 whole chicken (1.8-2.3kg), rinsed and patted dry
- Salt
- Freshly cracked black pepper
- 1 bunch fresh rosemary
- 2 lemons
- 1 garlic bulb, halved crosswise
- 2 tablespoons butter, melted
- Kitchen twine, for trussing
Method:
- Preheat the oven to 220°C.
- Rinse the chicken inside and out, and pat dry. Place breast-side up in a large roasting pan.
- Season the cavity generously with salt and pepper. Quarter one lemon and tuck it into the cavity with the garlic halves and 2–3 sprigs of rosemary.
- Tie the legs together with kitchen twine.
- Brush the melted butter over the skin, season with more salt and pepper, and tuck the wing tips under the body.
- Roast for 45 minutes, then baste with the pan juices. Continue roasting a further 20–25 minutes, until deep golden and the juices run clear between the leg and thigh. Cover loosely with foil if it’s browning too fast.
- Rest in the pan for 10 – 15 minutes before carving.
- Transfer to a board, discard the aromatics, and carve. Serve garnished with remaining lemon slices and rosemary, if you like.
Adapted from Simple Healthy Kitchen
