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Rosemary & lemon roast chicken

This Italian-inspired roast chicken couldn't be easier, but the result is really special

  • Prep: 10 mins
    Cook: 1 hrs 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 890
  • Carbohydrates 15
  • Saturated Fat 24
  • Sugar 13
  • Protein 80
  • Fat 57
  • Fibre 4
  • Salt 0.99

Nutrition per serving

  • Calories 890
  • Carbohydrates 15
  • Saturated Fat 24
  • Sugar 13
  • Protein 80
  • Fat 57
  • Fibre 4
  • Salt 0.99

Ingredients

  • 20g pack rosemary
  • 3 tbsp butter
  • 1 garlic clove, crushed
  • 1 lemon, zested and then halved
  • ½ small red chilli, deseeded and chopped
  • 1¼kg whole chicken, preferably free-range
  • 4 medium carrots

Tip

Quick Italian salad
Toss a couple of large handfuls crisp salad leaves with a few Peppadew peppers from a jar and some sliced black olives. Top with a few tbsp toasted pine nuts and dress with olive oil and red wine vinegar.

Speedy salsa verde
Chop a handful of flat-leaf parsley. Mix with 1 tbsp capers, 1 finely sliced shallot, 1 tbsp balsamic vinegar and 2 tbsp extra virgin olive oil, plus a little seasoning.

Method

  1. Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.

  2. Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.

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