Roast chicken is a family favourite - try adding some lemon or garlic to the basting butter for the most wonderful aromas and flavour.  Serve with some roasted root vegetables.

Preparation time: 15 minutes

Cooking time: 80 minutes

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Serves: 4 people

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  1. Preheat the oven to 200C/400F/Gas Mark 6.
  2. Melt the butter in a medium sized saucepan and add in the diced onion.
  3. Cook over a very low heat for 5-6 minutes until all of these ingredients are softened completely.
  4. Mix in the lemon zest, the freshly chopped herbs and also the soft white breadcrumbs. Season this mixture lightly. Allow to cool down.
  5. Stuff the cavity of the chicken with the cold stuffing, then add half a lemon to keep the stuffing in place and for additional flavour.
  6. Place the chicken onto a roasting tray. Loosen the skin of the chicken and taking a little additional butter gently massage the butter into the breasts under the skin of the chicken.
  7. Sprinkle a little bit of salt and cracked black pepper over the skin.
  8. Transfer the chicken to the oven and roast for 15-20 minutes. At this stage reduce the temperature of the oven (170C/325F/Gas Mark 3) and cook for a further hour or until the juices run clear from the chicken. The flesh (particularly on the leg and thigh) should feel tender indicating the bird to be cooked.

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